Fashioned Buttermilk Donut Bars (Print View)
Golden buttermilk donut bars, crisp outside and soft inside, topped with luscious vanilla glaze.
# What You'll Need:
→ Dough
01 -
1/2 cup unsalted butter, softened
02 -
1 1/4 cups granulated sugar
03 -
2 large eggs
04 -
1 teaspoon pure vanilla extract
05 -
4 1/2 cups all-purpose flour
06 -
1 1/2 teaspoons baking powder
07 -
1 teaspoon baking soda
08 -
3/4 teaspoon salt
09 -
1/2 teaspoon freshly grated nutmeg
10 -
1 1/2 cups buttermilk
→ For Frying
11 -
Vegetable oil or canola oil, for deep frying
→ Vanilla Glaze
12 -
4 cups confectioners' sugar, sifted
13 -
1/2 cup whole milk or heavy cream
14 -
1 1/2 teaspoons pure vanilla extract
15 -
1/4 teaspoon salt
# Directions:
01 -
In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and freshly grated nutmeg until well combined.
02 -
Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy.
03 -
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and stir in vanilla extract.
04 -
On low speed, alternately incorporate the flour mixture and buttermilk into the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing. The dough should be soft and slightly sticky.
05 -
Transfer the dough onto a lightly floured surface, shape into a disc or rectangle, and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or overnight for best results.
06 -
Lightly flour your work surface and rolling pin. Roll the chilled dough into a large rectangle approximately 1/2 inch thick, ensuring even thickness throughout.
07 -
Using a sharp knife or pizza cutter, cut the dough into bars about 1 inch wide and 3 to 4 inches long. Place cut bars onto parchment-lined or lightly floured baking sheets.
08 -
In a large, heavy-bottomed pot, pour in enough vegetable or canola oil to reach 3 to 4 inches deep. Attach a deep-fry thermometer and heat oil to 350°F over medium-high heat, monitoring carefully.
09 -
Gently lower 3 to 4 donut bars at a time into the hot oil using a slotted spoon. Fry for 1 to 2 minutes per side until golden brown and puffed. Maintain oil temperature throughout.
10 -
Remove the fried bars with a slotted spoon and let excess oil drip off. Place on a wire rack set over a paper towel-lined baking sheet to drain and cool slightly. Proceed to glazing while bars are warm.
11 -
In a medium bowl, whisk together sifted confectioners' sugar, whole milk or heavy cream, vanilla extract, and salt until a smooth, pourable glaze forms. Adjust consistency with additional milk or sugar if needed.
12 -
Dip each warm donut bar into the glaze, either on one side or fully, and allow excess glaze to drip off. Return glazed bars to the wire rack and let set for 15 to 30 minutes.
# Notes:
01 -
Allowing the dough to chill overnight enhances both texture and flavor, making the dough easier to handle and resulting in more tender bars.
02 -
Consistently monitor oil temperature for even frying; overcrowding the pan will lower the temperature and affect the texture.