Fashioned Buttermilk Donut Bars

There is something truly nostalgic about biting into a homemade buttermilk donut bar—tender on the inside with that signature crackly glaze on top. My family has always connected over these golden treats on cozy weekend mornings, and the aroma of nutmeg and vanilla drifting through the kitchen signals that something special is about to happen. This recipe captures everything you crave in an old-fashioned donut but makes it easy to achieve in your own kitchen.

I first made these during a snow day when we were stuck inside and needed a pick-me-up. My little ones could not get enough of the warm donut bars dunked in their mugs of cocoa.

Ingredients

• Unsalted butter: gives moisture and rich flavor choose European style for the best result
• Granulated sugar: provides sweetness and a delicate crumb make sure it is fine granulated
• Large eggs: bind everything together and add tenderness use farm-fresh if possible
• Pure vanilla extract: deepens aroma and adds warmth seek out real vanilla not imitation
• All-purpose flour: forms the structure measure by spooning into the cup and leveling for accuracy
• Baking powder and baking soda: ensure rise and a classic cake donut texture check expiration dates
• Salt: balances sweetness and sharpens other flavors use sea salt for the cleanest taste
• Freshly grated nutmeg: offers warmth and vintage donut flavor use whole nutmeg and a microplane
• Buttermilk: creates signature tang and tenderness opt for full fat real buttermilk
• Vegetable oil or canola oil for deep frying: gives crisp exteriors use oil with a high smoke point
• Confectioners sugar: makes the glaze smooth and silky always sift before using
• Whole milk or heavy cream: ensures glaze richness choose whole milk for lighter glaze or cream for extra body
• Pure vanilla extract (for glaze): infuses the glaze with that unmistakable donut shop taste
• Salt (for glaze): highlights the sweetness and rounds out the glaze flavor

Instructions

Mix the Dry Ingredients:

Whisk all-purpose flour baking powder baking soda salt and freshly grated nutmeg in a large bowl until fully blended this ensures even distribution later

Cream the Butter and Sugar:

Place softened butter and granulated sugar in the bowl of a stand mixer Beat on medium speed for three to five minutes until mixture is light fluffy and noticeably paler in color this aerates the dough for tender results

Beat in Eggs and Vanilla:

Add eggs one at a time mixing well and scraping down the bowl after each addition Stir in the pure vanilla extract making sure everything is smooth

Combine the Wet and Dry with Buttermilk:

Turn to low speed Add the flour mixture and buttermilk alternately starting and ending with the dry mixture Mix just until the flour disappears The dough should be soft and sticky to create tender donut bars

Chill the Dough:

Transfer the dough to a floured surface and form into a disc or rectangle Wrap tightly in plastic wrap Refrigerate for at least two hours or overnight This is absolutely essential for easy handling and the best texture

Roll and Cut:

Dust your surface rolling pin and hands lightly with flour Roll the dough into a large rectangle about one half inch thick Aim for evenness so bars cook uniformly

Shape the Bars:

Use a sharp knife or pizza cutter to cut the dough into bars about one inch wide and three to four inches long Place onto floured or parchment lined baking sheets

Heat the Oil:

Fill a heavy bottomed pot with enough vegetable or canola oil to reach three to four inches deep Attach a deep fry thermometer and bring oil to three hundred fifty degrees Fahrenheit Maintaining this temperature ensures the bars will puff without soaking up excess oil

Fry the Donut Bars:

Using a slotted spoon carefully lower three to four bars at a time into the hot oil Fry each for one to two minutes on each side until golden brown and puffed Remove using a slotted spoon Let the excess oil drip off Transfer to a wire rack over a paper towel lined baking sheet

Prepare the Glaze:

In a bowl whisk together sifted confectioners sugar whole milk or heavy cream pure vanilla extract and salt Stir until smooth and pourable adjust thickness with small amounts of more milk or sugar as needed

Glaze the Donut Bars:

Dip each warm donut bar into the vanilla glaze coating one side or fully submerging Let the excess glaze drip off Return to rack and let set for fifteen to thirty minutes

Nutmeg is hands down my favorite ingredient in this recipe The scent alone transports me back to baking with my grandmother on chilly mornings when we used her old wooden nutmeg grater and giggled while rolling dough by hand

Storage Tips

Store cooled and glazed donut bars in an airtight container at room temperature for up to two days If you want to keep them fresh longer refrigerate and let come to room temp before serving You can freeze unglazed bars for one month Thaw and glaze just before eating for that same bakery fresh appeal

Ingredient Substitutions

If you do not have buttermilk mix whole milk with one and a half tablespoons of lemon juice or white vinegar and let stand for ten minutes You can swap heavy cream for the milk in the glaze for extra richness If you are out of nutmeg try a pinch of cinnamon for a different old time flavor

Serving Suggestions

Serve these donut bars with hot coffee or tea for the perfect breakfast treat Stack on a platter for a brunch dessert table or pack them up for a picnic My family loves dipping them in warm chocolate sauce on a cold day

Cultural and Historical Notes

Old fashioned buttermilk donuts harken back to early American baking when resourceful cooks made cakes and breads from simple pantry staples These bars are a nod to the cake style donuts sold in classic diners and roadside bakeries across the country

Seasonal Adaptations

Swap in citrus zest such as orange or lemon in the dough for a spring twist Spice the glaze with pumpkin spice or chai for autumn flavor Top with holiday sprinkles for a festive winter treat

The first time you fry up these donut bars and watch the glaze crackle and shine you will know why old fashioned recipes never go out of style There is a little magic in taking a bite of a still warm treat straight from your own kitchen

Recipe Q&A

→ How do I get the dough to the right consistency?

Chilling the dough for at least two hours makes it firm and easier to handle, which helps in shaping and prevents sticking while rolling or cutting.

→ Can I use another type of milk besides buttermilk?

Buttermilk gives the bars their signature tenderness and flavor. If needed, you can use a mixture of milk with lemon juice or vinegar as a substitute.

→ What's the best way to ensure an even fry?

Maintain the oil temperature at 350°F. Fry in small batches and avoid overcrowding to ensure the bars cook evenly and achieve a golden color.

→ Why add nutmeg to the dough?

Freshly grated nutmeg adds classic warm spice, elevating the flavor and echoing traditional donut shop style.

→ How can I adjust the glaze thickness?

To make the glaze thinner, add milk ½ teaspoon at a time. To thicken, mix in extra sifted confectioners’ sugar until smooth.