Description
These Old-Fashioned Buttermilk Donut Bars are a delightful treat, perfect for a weekend breakfast or a sweet indulgence. They feature a tender, cake-like crumb from the buttermilk and are topped with a rich brown butter maple vanilla bean glaze. The classic indentation gives them their signature look.
Ingredients
- 3 1/2 cups (440g) cake flour
- 2 1/2 tsp (10g) baking powder
- 1 tsp (6g) salt
- 3/4 tsp (1g) nutmeg
- 1/4 tsp (2g) baking soda
- 1/2 cup (120g) brown sugar
- 1/2 cup (110g) granulated sugar
- 1/4 cup (58g) salted butter, melted
- 2 eggs + 1 egg yolk, at room temperature
- 1 tbsp vanilla extract
- 3/4 cup (180ml) buttermilk (or 1 tbsp apple cider vinegar or lemon juice mixed with 3/4 cup milk of choice)
- 4-6 cups high heat olive oil or avocado oil, for frying
- 1 1/2 cups (190g) powdered sugar
- 6 tbsp (85g) salted butter, melted and browned
- 1/3 cup (113g) maple syrup
- 2 tbsp (30ml) milk of choice
- 1 tsp (4g) vanilla extract or paste
- Pinch of salt
Instructions
- Prepare the dough: In a large bowl, whisk together cake flour, baking powder, salt, nutmeg, and baking soda. Set aside. In a separate large bowl, whisk together both sugars and melted butter. Add eggs, egg yolk, and vanilla; whisk until combined. Whisk in buttermilk. Add dry ingredients to wet and fold until just combined. The dough will be sticky. Cover and chill for 30-60 minutes.
- Shape the donut bars: Flour a work surface and hands. Roll or pat the chilled dough into an 18×3.5 inch rectangle, 1/2 inch thick, using more flour as needed. Flour a bench scraper or knife and cut the dough lengthwise to divide it in half. Make 8-9 cuts widthwise to get 16-18 bars. Gently press the floured bench scraper down the center of each bar lengthwise to create a light indentation without cutting through.
- Fry the donut bars: Fill a large, heavy-bottomed pot with about 2 inches of oil. Heat oil to 350F-370F. Line a wire cooling rack with paper towels. Carefully transfer 3-4 donut bars at a time into the hot oil, indentation side up. Fry for 1-2 minutes until golden. Gently flip and fry for another 1-2 minutes until golden. Transfer to the prepared cooling rack. Repeat with remaining donuts.
- Make the glaze, coat the donuts, and serve: Whisk together powdered sugar, browned butter, maple syrup, milk, vanilla, and salt until smooth. Add more milk, 1 tsp at a time, if the glaze is too thick. Dunk each donut bar, top side down, into the glaze. Place on a cooling rack until the glaze sets. Serve and enjoy.
Notes
- The dough is very sticky; do not be afraid to use extra flour when shaping.
- Ensure the oil temperature remains between 350F-370F for best results.
- If the glaze is too thick, add milk one teaspoon at a time until desired consistency is reached.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American