Well, not really. In fact, the person with great disdain for Sandra Lee inside of me is a little disappointed in myself. Those feelings disappear though, as soon as I take a bite of one of these homemade maple bars, that I made in about 15 minutes using refrigerated buttermilk biscuit dough.
There is nothing quite like a homemade doughnut. So much better than the ones at the grocery store that have been sitting out for God knows how long.
The doughnut? Amazing. Light, fluffy, airy, just the right amount of salt. The maple icing? Perfection. Better than the stuff at the bakery. The combination? Like a little visit to heaven. (Trust me, I know how corny that sounds, but it is truly the only way to describe biting into one of these.)
Whatever you do, don’t try and count the calories on one of these. I’d estimate them at 46546478796874654654 calories a piece. Enough to make myfitnesspal blow up and die.
Just call me Shannon. Eater of pie, blogger of yummy food, spreader of type 2 diabetes.
Make these the next time you’re having people over for breakfast. Don’t tell them about the biscuit dough. They’ll be so impressed. Or do. Either way, this one will keep them fat and happy. 🙂
Makes 8 bars.
1 tube of Pillsbury refrigerated buttermilk biscuit dough
2 cups vegetable oil (for frying)
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1 tablespoon mapleine or maple extract (found in the spice aisle of the grocery store, near the vanilla extract.
1/8 teaspoon salt
First, get started on your icing. Melt butter, brown sugar, and milk together in a saucepan over medium high heat, and bring to a boil. Once boiling, turn heat down to low and stir constantly over heat for 3 minutes. Remove from heat and set aside to cool for 15 minutes.
In a frying pan, heat about 1 inch of vegetable oil over medium high heat. Open your biscuit dough, and stretch each one out into the shape of a maple bar. Be gentle, they will rip if you aren’t.
You will know your oil is ready when you place a test piece of dough into it and it bubbles all around it and floats to the top of the oil, like so:
When that happens, remove the test piece and place a few bars at a time into the oil.
Cook each side until golden brown, no more than a minute or two. Then flip over and cook the other side.
Place each cooked bar onto a cooling rack with paper towel underneath to cool.
Now, finish your icing. Add powdered sugar, salt, and mapleine to the cooling butter/sugar/milk mixture and mix until smooth.
Dip the top of each cooled maple bar into the icing, and place back on the rack for a couple of minutes.