30-Minute Maple Bars
Makes 8 doughnuts
For the doughnuts
can refrigerated buttermilk biscuit dough (I like Pillsbury Grands)
For the glaze
cups powdered sugar
teaspoon light corn syrup
teaspoon table salt
teaspoon maple extract
tablespoons hot water
- In a high-sided skillet, add about 1 1/2 to 2 inches of peanut oil. Turn the heat on to medium and let the oil heat for at least 5 minutes, or until a thermometer reads 350 F. If you don't have a thermometer you can test the oil buy dropping in a small piece of dough: if it bubbles, it's ready. Don't be tempted to turn up the heat; medium is the temperature you want.
- Open the can of biscuits and separate them out. Use your fingers to pull each biscuit into a large oval, about the size of a dollar bill (5 or 6 inches). You want it to be kinda long and skinny; if you flatten it out too much the other way you will end up with fat donuts. (Kinda like Fat John.)
- Drop the dough into the hot oil 2 at a time. Cook for 2 minutes, then flip them over with tongs. Cook for another 1 1/2 to 2 minutes or until they are a deep golden color. Remove to a paper-towel-lined plate. Continue with the rest of the donuts.
- When the donuts have cooled, make the glaze. In a shallow bowl or pie plate, whisk together all the glaze ingredients. Add more water if necessary.
- Dip the puffiest side into the glaze. Move fast, the glaze starts to harden right away. Cover any remaining glaze with plastic wrap. EAT!
by The Food Charlatan