Old-Fashioned Buttermilk Donut Bars

Serves 16
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Directions

  1. 1In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
  2. 2In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
  3. 3In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
  4. 4Add eggs, egg yolk, and vanilla extract and whisk until well combined.
  5. 5Add eggs, egg yolk, and vanilla extract and whisk until well combined.
  6. 6Add eggs, egg yolk, and vanilla extract and whisk until well combined.
  7. 7Whisk in the buttermilk.
  8. 8Whisk in the buttermilk.
  9. 9Whisk in the buttermilk.
  10. 10Add the dry ingredients to the wet, and fold to mix until just combined.
  11. 11Add the dry ingredients to the wet, and fold to mix until just combined.
  12. 12Add the dry ingredients to the wet, and fold to mix until just combined.
  13. 13Cover the bowl and place in the fridge to chill for at least 30-60 minutes.
  14. 14Cover the bowl and place in the fridge to chill for at least 30-60 minutes.
  15. 15Cover the bowl and place in the fridge to chill for at least 30-60 minutes.
  16. 16Heavily flour a work surface and your hands.
  17. 17Heavily flour a work surface and your hands.
  18. 18Heavily flour a work surface and your hands.
  19. 19Lay 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.
  20. 20Lay 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.
  21. 21Lay 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.
  22. 22Flour a bench scraper or knife, and cut the dough all the way across lengthwise to divide it in half.
  23. 23Flour a bench scraper or knife, and cut the dough all the way across lengthwise to divide it in half.
  24. 24Flour a bench scraper or knife, and cut the dough all the way across lengthwise to divide it in half.
  25. 25Flour the bench scraper again, and make 8-9 cuts widthwise, to get 16-18 small bars.
  26. 26Flour the bench scraper again, and make 8-9 cuts widthwise, to get 16-18 small bars.
  27. 27Flour the bench scraper again, and make 8-9 cuts widthwise, to get 16-18 small bars.
  28. 28Once 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).
  29. 29Once 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).
  30. 30Once 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).
  31. 31Fill 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.
  32. 32Fill 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.
  33. 33Fill 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.
  34. 34Line a wire cooling rack with a thick layer of paper towels.
  35. 35Line a wire cooling rack with a thick layer of paper towels.
  36. 36Line a wire cooling rack with a thick layer of paper towels.
  37. 37Once 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.
  38. 38Once 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.
  39. 39Once 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.
  40. 40Fry 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.
  41. 41Fry 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.
  42. 42Fry 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.
  43. 43Using a slotted spoon, carefully transfer the donuts to the rack with paper towels.
  44. 44Using a slotted spoon, carefully transfer the donuts to the rack with paper towels.
  45. 45Using a slotted spoon, carefully transfer the donuts to the rack with paper towels.
  46. 46While cooling, make the glaze by whisking together all of the ingredients in a large bowl, until smooth.
  47. 47While cooling, make the glaze by whisking together all of the ingredients in a large bowl, until smooth.
  48. 48While cooling, make the glaze by whisking together all of the ingredients in a large bowl, until smooth.
  49. 49Dunk each bar, top side down into the glaze.
  50. 50Dunk each bar, top side down into the glaze.
  51. 51Dunk each bar, top side down into the glaze.
  52. 52Set on a cooling rack until the glaze sets.
  53. 53Set on a cooling rack until the glaze sets.
  54. 54Set on a cooling rack until the glaze sets.

Ingredients

  • 3.5 cups cake flour
  • 3.5 cups cake flour
  • 3.5 cups cake flour
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.75 tsp nutmeg
  • 0.75 tsp nutmeg
  • 0.75 tsp nutmeg
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.25 cup salted butter, melted
  • 0.25 cup salted butter, melted
  • 0.25 cup salted butter, melted
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 0.75 cup buttermilk
  • 0.75 cup buttermilk
  • 0.75 cup buttermilk
  • 4 cups high heat olive oil or avocado oil, for frying
  • 4 cups high heat olive oil or avocado oil, for frying
  • 4 cups high heat olive oil or avocado oil, for frying
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 6 tbsp salted butter, melted and browned
  • 6 tbsp salted butter, melted and browned
  • 6 tbsp salted butter, melted and browned
  • 0.33 cup maple syrup
  • 0.33 cup maple syrup
  • 0.33 cup maple syrup
  • 2 tbsp milk of choice
  • 2 tbsp milk of choice
  • 2 tbsp milk of choice
  • 1 tsp vanilla extract or paste
  • 1 tsp vanilla extract or paste
  • 1 tsp vanilla extract or paste
  • 1 pinch salt
  • 1 pinch salt
  • 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.