Serves 16
Directions
- 1In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
- 2Add eggs, egg yolk, and vanilla extract and whisk until well combined.
- 3Whisk in the buttermilk.
- 4Add the dry ingredients to the wet, and fold to mix until just combined.
- 5Cover the bowl and place in the fridge to chill for at least 30-60 minutes.
- 6Heavily flour a work surface and your hands.
- 7Lay the dough onto your work surface, sprinkle the top with more flour, and gently roll/pat it out into a large rectangle (18x3.5"; 1/2" thick), adding more flour as needed.
- 8Flour a bench scraper or knife, and cut the dough all the way across lengthwise to divide it in half.
- 9Flour the bench scraper again, and make 8-9 cuts widthwise, to get 16-18 small bars.
- 10Once all of the bars are cut, dip the bench scraper or knife in flour again, and VERY gently press it down the center of each bar lengthwise, as far down as you can go without cutting it in half, making a light indentation (this will give the donuts the classic buttermilk bar look).
- 11Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2 " in the pan and heat on medium-high until it reaches 350F-370F.
- 12Line a wire cooling rack with a thick layer of paper towels.
- 13Once the oil is hot enough, use a bench scraper or spatula to carefully transfer the donuts into the hot oil, 3-4 at a time.
- 14Fry the donuts for 1-2 minutes on the first side until golden, then gently flip using a metal spatula or a pair of chopsticks, and fry for 1-2 more minutes, until golden.
- 15Using a slotted spoon, carefully transfer the donuts to the rack with paper towels.
- 16While cooling, make the glaze by whisking together all of the ingredients in a large bowl, until smooth.
- 17Dunk each bar, top side down into the glaze.
- 18Set on a cooling rack until the glaze sets.
Ingredients
- 3.5 cups cake flour
- 2.5 tsp baking powder
- 1 tsp salt
- 0.75 tsp nutmeg
- 0.25 tsp baking soda
- 0.5 cup brown sugar
- 0.5 cup granulated sugar
- 0.25 cup salted butter, melted
- 2 eggs
- 1 egg yolk
- 1 tbsp vanilla extract
- 0.75 cup buttermilk
- 4 cups high heat olive oil or avocado oil, for frying
- 1.5 cups powdered sugar
- 6 tbsp salted butter, melted and browned
- 0.33 cup maple syrup
- 2 tbsp milk of choice
- 1 tsp vanilla extract or paste
- 1 pinch salt
Equipment
whisklarge bowlbench scraperknifelarge, heavy-bottomed pot or Dutch ovenwire cooling rackpaper towelsmetal spatulachopsticksslotted spoon
Tips
- For the buttermilk donut dough, the dough will be very sticky so don't be afraid to use extra flour.
- When frying, start with frying the donuts with the bottom side down, indentation side up (this will help achieve the look of a buttermilk bar).
- If the glaze is too thick, whisk in 1 tsp more milk at a time.
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