Description
These Old-Fashioned Buttermilk Donut Bars are crispy on the outside and tender on the inside, featuring a classic brown butter maple vanilla glaze. Made from scratch with a rich blend of buttermilk, nutmeg, and brown sugar, these fried donuts offer a delightful nostalgic treat perfect for breakfast or dessert.
Ingredients
Scale
Dough 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
For Frying
- 2 to 3 quarts vegetable oil (for deep frying)
Glaze Ingredients
- 2 1/2 cups powdered sugar (sifted if lumpy)
- 1/4 cup water (plus more as needed)
- 1 tablespoon vanilla extract (for glaze)
Instructions
- Melt Butter: Place 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on HIGH until melted. Set aside to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon baking soda.
- Cream Sugars and Butter: In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1 tablespoon vanilla extract. Beat on medium speed for about 2 minutes until combined.
- Add Eggs and Buttermilk: Reduce the mixer to low speed, add 2 large eggs and 1 large egg yolk one at a time, mixing well after each. Add 3/4 cup buttermilk and mix until just combined.
- Incorporate Dry Ingredients: Add the flour mixture all at once and mix on the lowest speed just until a few streaks of flour remain. Remove bowl and mix by hand until no dry flour bits remain. Refrigerate the dough for at least 30 minutes or up to overnight.
- Shape Dough Bars: Line two rimmed baking sheets with parchment paper and dust with flour. Flour a work surface and hands. Transfer half the dough to the work surface and pat into a 3×24-inch rectangle.
- Cut and Indent Bars: Cut 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.
- Chill Bars: Transfer bars to one baking sheet, indentation side down. Refrigerate and repeat with the remaining dough on the second sheet.
- Heat Oil: In a large pot or Dutch oven, heat 2 inches of vegetable oil to 370ºF. Fit a wire rack over a baking sheet for draining.
- Fry Donut Bars: Remove bars from refrigerator and fry in batches of 6 to 8, maintaining oil temperature between 360ºF to 365ºF. Fry each side about 1 1/2 minutes until golden brown. Transfer to wire rack to drain excess oil.
- Prepare Glaze: Whisk together 2 1/2 cups powdered sugar, 1/4 cup water, and 1 tablespoon vanilla extract until smooth. Adjust consistency with additional water if needed.
- Glaze Donut Bars: Dip each donut bar indentation-side down halfway into glaze. Allow excess glaze to drip back into bowl. Place glazed side up on wire rack and let sit until glaze is set.
Notes
- Chilling the dough helps the bars hold their shape while frying.
- Maintain consistent oil temperature for even frying and to avoid soggy or greasy donuts.
- You can sift powdered sugar before making glaze to avoid lumps.
- Don’t overcrowd the frying pot; fry in batches for best results.
- Store glazed donut bars in an airtight container at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: buttermilk donut bars, old-fashioned donuts, brown butter glaze, fried donut recipe, homemade donuts
