Ingredients:

  • 240ml whole milk, warmed to 43°C (110°F)
  • 7g active dry yeast
  • 50g granulated sugar
  • 75g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 420g all-purpose flour
  • 15g cornstarch
  • 5g fine sea salt
  • 0.25 tsp freshly grated nutmeg
  • 360g powdered sugar, sifted
  • 80ml pure Grade A maple syrup
  • 30g unsalted butter
  • 1 tsp maple extract
  • 2.5 tbsp heavy cream
  • 1 pinch flaky sea salt

Instructions:

  1. Bloom and Mix Base: Stir the 7g yeast and 50g sugar into the 240ml warm milk. Wait 10 minutes until the mixture looks foamy and smells like a brewery. Note: If it doesn't foam, your yeast is dead; stop here and get fresh yeast.
  2. Develop the Dough Structure: Whisk in the 75g melted butter and the egg. Add the 420g flour, 15g cornstarch, salt, and nutmeg. Mix with the dough hook for 5-7 mins until the dough pulls away from the sides but stays tacky.
  3. Faster Proofing Method: Place the dough in a greased bowl and cover with a damp cloth. Let it sit in a warm spot for 1 hours until doubled in size.
  4. Shape into Classic Bars: Turn the dough onto a floured surface and roll to 1.5cm thickness. Cut into 12 rectangles (roughly 5cm x 12cm) using a bench scraper.
  5. The Golden Bake: Place the bars on a parchment lined sheet and cover for a second rise of 30 minutes. Bake at 180°C (350°F) for 12 mins until the bottoms are gold and the tops are matte.
  6. The Glazing Finish: Whisk the 360g powdered sugar, 80ml syrup, 30g butter, extract, and cream. Dip the warm bars into the glaze and let them sit on a wire rack until the glaze sets and shatters.