Ingredients:

  • 260g all-purpose flour
  • 150g granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 180ml low-fat buttermilk
  • 2 large eggs, room temperature
  • 28g unsalted butter, melted
  • 1 tsp pure vanilla bean paste
  • 240g confectioners' sugar, sifted
  • 60ml pure Grade A dark maple syrup
  • 1 tsp maple extract
  • 3 tbsp heavy cream
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 12-count rectangle donut bar pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, nutmeg, and sea salt.
  3. In a separate measuring jug or bowl, whisk the buttermilk, eggs, melted butter, and vanilla bean paste until pale and frothy.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, being careful not to overmix.
  5. Transfer the batter to a piping bag and fill each cavity of the bar pan approximately 3/4 full.
  6. Bake for 10–12 minutes until the bars spring back when lightly touched and are a pale golden hue.
  7. While bars cool, whisk together the confectioners' sugar, maple syrup, maple extract, and heavy cream until a smooth, thick glaze forms.
  8. Dip the top of each cooled bar into the maple glaze and sprinkle with a pinch of flaky sea salt before serving.