Recipe: Maple Bar
Description: It’s a sweet doughnut topped with a rich maple glaze.
Game ingredients: Maple Syrup, Wheat Flour, Sugar
This recipe restores 225 energy and 90 health. It provides a +1 Farming, +1 Fishing, and +1 Mining bonus. It can be obtained from the Cooking Channel and sells for 300g.
Difficulty: Medium, 3 hours. Makes 15-20, depending on size.
This recipe requires a scale. Don’t be scared off by that, it’s actually fairly simple to make this recipe, it’s just time-consuming and requires being a bit more precise.
-1 beaten egg
-58g melted butter
-455g all-purpose flour
-1 teaspoon salt
-1 ½ teaspoons yeast
-2 cups icing sugar (also called powdered or confectioner’s sugar)
-2 tablespoons milk
-3 tablespoons pure maple syrup
Using the scale, measure out the ingredients that need to be weighed. For the butter, measure the weight before melting it so as to avoid making a mess.
In a large bowl, combine the water, egg, and melted butter. Pour the milk in a measuring cup and mix in the vinegar. Alternatively, you can use 150mL of buttermilk in place of the vinegar-milk mixture, if available. Add to the rest of the wet ingredients.
Add the dry ingredients but do not combine yet. I recommend putting the dry ingredients through a sieve and sifting it on to the mixture so as to avoid clumps. Once all the ingredients are in the bowl add the yeast, and then combine it all together.
Mix until a dough forms. It will probably be pretty sticky at that point. Cover with a tea-towel and let it rise for about an hour. On a lightly floured board, knead the dough for five minutes or til it’s soft and consistent in texture. Work with half the dough at a time, placing the unused portion under a teatowel.
With the other half of the dough, roll it out with a rolling pin to make a rectangle shape until it’s about 1cm thick. Cut into small rectangles. The size is up to you, but I recommend about 2x4 inch bars. Do the same with the remaining dough.
Line a cookie sheet with parchment or wax paper and place the doughnut bars on it. Turn on the oven and let it heat up for a couple minutes, then turn it off, just to warm it up a little bit. While doing so, boil water in a kettle and pour two cups of the water into an oven-safe dish. I used a pyrex measuring cup and placed it on a skillet so it wouldn’t topple. The steam from the hot water prevents the doughnuts from forming a skin while they’re rising.
Let the dough rise until doubled in size, about 30-45 minutes. Just before they’re ready to come out of the oven, heat up a deep-fryer or prepare a frying pan with cooking oil, enough to coat about half the doughnut when placed in the pan. You can test the oil by dropping in a small piece of dough. It should start to sizzle almost right away but won’t brown immediately. If you have a thermometre, the oil should be at 325°F.
Cook the doughnuts in the oil for 3-4 minutes, then flip and cook them for another 3 minutes. Place on a paper towel to soak up the excess oil.
Once all the doughnuts are cooked, allow them to cool for 10 minutes and then prepare the maple glaze. Combine the icing sugar and maple syrup and then add the milk a bit at a time, adding more or using less as needed depending on your desired consistency. It should be runny enough to coat the doughnuts but not too thin.
Dip the doughnuts in the glaze and place on a cooling rack so excess glaze can run off. Wait a few more minutes to allow the glaze to harden on the maple bar.
These maple bars are sweet and fluffy and wonderful and delicious.