Name: Butter Pecan Cake Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 4 tablespoons unsalted butter (for melting); 3 1/2 cups all-purpose flour (plus more for dusting); 2 teaspoons baking powder; 1 teaspoon kosher salt; 3/4 teaspoon ground nutmeg; 1/4 teaspoon baking soda; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1 tablespoon vanilla extract; 2 large eggs; 1 large egg yolk; 3/4 cup buttermilk; 2 to 3 quarts vegetable oil (for deep frying); 2 1/2 cups powdered sugar (sifted if lumpy); 1/4 cup water (plus more as needed); 1 tablespoon vanilla extract (for glaze)

Ingredients

4 tablespoons unsalted butter (for melting)

3 1/2 cups all-purpose flour (plus more for dusting)

2 teaspoons baking powder

1 teaspoon kosher salt

3/4 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 tablespoon vanilla extract

2 large eggs

1 large egg yolk

3/4 cup buttermilk

2 to 3 quarts vegetable oil (for deep frying)

2 1/2 cups powdered sugar (sifted if lumpy)

1/4 cup water (plus more as needed)

1 tablespoon vanilla extract (for glaze)

Instructions

Step 1: Place the butter in a small microwave-safe bowl and microwave on high until melted. Set aside to cool slightly.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and baking soda.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Beat on medium speed for about 2 minutes until combined.

Step 4: Reduce the mixer speed to low and add the eggs and egg yolk one at a time, mixing well after each. Add the buttermilk and mix until just combined.

Step 5: Add the flour mixture all at once and mix on the lowest speed until a few streaks of flour remain. Remove the bowl and finish mixing by hand until no dry flour remains. Refrigerate the dough for at least 30 minutes or up to overnight.

Step 6: Line two rimmed baking sheets with parchment paper and dust with flour. Flour a work surface and your hands. Transfer half of the dough to the surface and pat into a 3-by-24-inch rectangle.

Step 7: Cut the rectangle crosswise into 1 1/2-inch by 3-inch bars. Gently press down the center of each bar to create an indentation. Brush off excess flour.

Step 8: Transfer each bar to the baking sheets, flipping so the indentation side is down. Refrigerate and repeat with the remaining dough.

Step 9: Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 370ºF. Prepare a wire rack over a baking sheet for draining.

Step 10: Remove one tray of bars from the refrigerator. Fry in batches of 6 to 8, keeping the oil temperature between 360º to 365ºF, until golden brown, about 1 1/2 minutes per side. Transfer the donuts to the wire rack to drain.

Step 11: To make the glaze, whisk together powdered sugar, water, and vanilla extract until smooth. Add more water as needed to reach your desired consistency.

Step 12: Dip each donut halfway into the glaze, indentation side down. Allow excess glaze to drip off, then place glazed side up on the rack and let set.

Tips & Variations

Use chilled dough for easier handling and to prevent sticking while shaping the bars.

For a richer flavor, brown the butter gently before melting to add depth to the batter.

Try adding a pinch of cinnamon to the flour mixture for a warm spice twist.

Swap the vanilla glaze for a maple glaze by adding pure maple syrup to the powdered sugar mix.

FAQs

Can I bake these donut bars instead of frying?

While these donuts are traditionally fried to achieve their crispy exterior, you can bake them at 375°F for about 12-15 minutes until golden. The texture will be softer and less crispy than frying.

What can I use if I don’t have buttermilk?

To substitute for buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. This will give a similar tangy acidity to the dough.