NANCY DREW AND THE HIDDEN STAIRCASE + MAPLE BARS

Who doesn’t love a secret passageway?! I’ve never read any Nancy Drew books, but I am aiming to change that in 2025 📚🕵️‍♀️

Directed by: Katt Shea

Starring: Sophia Lillis, Zoe Renee, and Mackenzie Graham

Screenplay by: Nina Fiore, John Herrera, and Carolyn Keene

George: “Maple bars, anyone?”

Nancy: “Yes! Can I, please?”

Bess: “Oh, my God! Maple bars are my thing!”

Maple Bars (recipe from The Kitchn: https://www.thekitchn.com/maple-bars-23228584)

For the doughnuts:

1 stick unsalted butter

1 c. whole or 2% milk

1/4 c. granulated sugar

1 packet (2 1/4 tsp.) active dry yeast

2 eggs

1 tsp. vanilla

4 to 4 1/2 c. flour

3/4 tsp. salt

2 qts. peanut or canola oil, for frying

For the maple icing:

1/2 c. packed brown sugar

4 tbsp. unsalted butter

1/4 c. maple syrup

2 tbsp. whole or 2% milk

1 1/2 c. powdered sugar

Melt the butter and set aside to cool slightly.

In a separate bowl, microwave milk until warm (100 degrees). Whisk in the sugar until dissolved and then sprinkle the yeast over the top. Set aside for 5 minutes (until the yeast appears foamy). In a stand mixer with the paddle attachment, beat the butter, milk mixture, eggs, and vanilla on medium speed until combined (about one minute).

In a separate bowl, whisk 3 c. of the flour with the salt. Slowly add the flour to the mixer bowl. Switch out the paddle attachment for the dough hook.

Add the remaining 1 c. of flour and mix on low speed until combined. Then increase the speed to medium-high and beat for about 3 minutes (until the dough is smooth and tacky). If the dough is too sticky, add up to 1/4 c. of flour 1 tbsp. at a time.

Shape the dough into a smooth, tight ball, sprinkle with 1 tbsp. flour and return to the bowl. Cover with a kitchen towel and refrigerate until doubled in bulk, 8-12 hours.

Line 2 baking sheets with parchment paper. Dust a work surface with flour and then transfer the dough onto it. Roll the dough into a 12x8-inch rectangle, about 1/2-inch thick with a long side closer to you. Cut the dough into 12 (4-inch long, 2-inch wide) bars. Transfer the doughnuts to the baking sheets. Cover loosely with kitchen towels and let rise about an hour.

Make the glaze: Place brown sugar, butter, maple syrup, and milk in a small saucepan over medium-low heat. Cook until the butter melts and the sugar dissolves (5-6 minutes) being careful not to boil the mixture. Reduce the heat to low and whisk in the powdered sugar until smooth (about 1 minute). Cover to keep warm.

Set up a cooling station: Line a baking sheet with paper towels and place a wire rack over the paper towels.

Heat oil in a large heavy-bottomed pot over medium-high heat (355-365 degrees). Reduce the heat slightly to maintain this heat.

Fry the doughnuts in batches of 3: Place in the oil and fry until puffed and golden-brown on the bottom (about 1 1/2 minutes). Flip and continue frying until the second side is golden-brown (another 1 1/2 minutes). Remove with tongs and place on the cooling rack. Repeat this process with remaining doughnuts.

When the doughnuts are cool enough to handle but still warm, dunk the tops in the icing and return to the rack glazed-side up (if the icing has cooled/thickened, place back over low heat and whisk until loose again). Let the glaze set for 3 minutes before serving.