Instructions

• Warm milk and butter together in a saucepan until butter is melted. Let cool to lukewarm.
• In a large bowl, mix 2 cups flour, sugar, salt, and yeast. Add milk mixture, eggs, and vanilla, and beat until smooth.
• Gradually stir in remaining flour until dough is soft and slightly sticky. Knead for 5 minutes until elastic.
• Cover and let it rise in a greased bowl in a warm spot until doubled in size, about 60 minutes.
• Punch down dough and roll out to ½ inch thick. Cut into bars and place on tray. Cover and let rise for 30 minutes.
• Heat 1½ to 2 inches of oil in a deep pan to 350°F.
• Fry bars in batches for 1-2 minutes on each side until golden brown. Drain on paper towels.
• Prepare glaze: melt butter and brown sugar in saucepan with milk. Stir and simmer for 3–5 minutes until sugar dissolves.
• Remove from heat and stir in corn syrup and maple extract. Gradually whisk in powdered sugar until smooth.
• Dip top of each bar into the glaze. Place glazed side up on wire rack until set, about 10–15 minutes.
• Wrap leftovers in plastic wrap and store in an airtight container to keep fresh.
• Gently microwave chilled bars for 10 seconds or warm in pressure cooker with natural release to reheat.