Neiman Marcus Chicken Casserole Recipe

Introduction

These Old-Fashioned Buttermilk Donut Bars are a delightful twist on classic donuts, featuring a tender dough fried to golden perfection. Topped with a luscious brown butter maple vanilla glaze, they offer a perfect balance of rich flavor and satisfying sweetness.

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

1. Step 1: Place 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on HIGH until melted. Set aside to cool slightly.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: Reduce the speed to low and add 2 large eggs and 1 large egg yolk one at a time, mixing well after each addition. Add 3/4 cup buttermilk and mix until just combined.
5. Step 5: Add the flour mixture all at once and mix on the lowest speed just until a few streaks of flour remain. Remove the bowl and mix by hand until there are no dry bits of flour. Refrigerate for at least 30 minutes and up to overnight.
6. 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 work surface, patting it into a 3×24-inch rectangle.
7. 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.
8. Step 8: Transfer each bar to one of the baking sheets, flipping it over so the indentation side is down. Refrigerate and repeat with the remaining dough.
9. Step 9: In a large pot or Dutch oven, heat about 2 inches of vegetable oil to 370ºF. Fit a wire rack over a baking sheet.
10. Step 10: Remove the first tray of bars from the refrigerator. Fry in batches of 6 to 8, maintaining the oil temperature between 360º to 365ºF until golden brown, about 1 1/2 minutes per side. Transfer the donuts to the rack to drain.
11. Step 11: For the glaze, whisk together 2 1/2 cups powdered sugar, 1/4 cup water, and 1 tablespoon vanilla extract until smooth. Adjust consistency with more water if needed.
12. Step 12: Dip each donut indentation-side down halfway into the glaze. Allow excess glaze to drip back into the bowl. Place glazed-side up on the rack and let sit until the glaze is set.

Tips & Variations

• Make sure the oil temperature stays steady to ensure even frying without absorbing too much oil.
• For a richer flavor, brown the butter slightly before melting to add depth to the dough.
• Swap vanilla extract in the glaze for maple syrup to emphasize the maple flavor.
• Use a candy or deep-frying thermometer to monitor the oil temperature accurately.
• If you don’t have buttermilk, substitute with 3/4 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.

Storage

Store donut bars in an airtight container at room temperature for up to 2 days for best texture. Avoid refrigeration as it can dry them out. To reheat, warm in a low oven for a few minutes or briefly in the microwave to restore softness. Glaze may soften slightly after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these donut bars instead of frying?

These donut bars are designed to be fried for their characteristic crisp exterior and tender inside. Baking will result in a different texture and may not develop the same golden crust, but you can try baking at 350ºF for about 15–20 minutes as an alternative.

How do I know when the oil is at the right temperature?

Using a deep-frying or candy thermometer is the best way to monitor oil temperature precisely. If you don’t have one, test by dropping a small piece of dough into the oil— it should sizzle immediately and rise to the surface without browning too quickly.

Neiman Marcus Chicken Casserole Recipe

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★★★★★

4.4 from 87 reviews

• Author: Gabriel
• Total Time: 50 minutes
• Yield: About 24 donut bars 1x

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Description

These Old-Fashioned Buttermilk Donut Bars are a nostalgic treat featuring a tender, spiced dough fried to golden perfection and topped with a luscious brown butter maple vanilla glaze. Crispy on the outside, soft and fluffy inside, these bars are easy to make and perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

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
• 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)

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Instructions

1. Melt Butter: Place 4 tablespoons unsalted butter in a small microwave-safe bowl and microwave on HIGH until melted. Set aside to cool slightly.
2. 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 to combine well.
3. 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 well combined and creamy.
4. Add Eggs and Buttermilk: Reduce mixer speed to low and add 2 large eggs and 1 large egg yolk one at a time, mixing well after each addition. Then add 3/4 cup buttermilk and mix until just combined.
5. Incorporate Flour Mixture: Add the flour mixture all at once to the wet ingredients. Mix on the lowest speed just until a few streaks of flour remain, then remove the bowl and mix by hand until no dry bits remain. Refrigerate the dough for at least 30 minutes or up to overnight for easier handling.
6. Shape Dough Bars: Line two rimmed baking sheets with parchment paper and dust with flour. Flour a work surface and your hands, then transfer half the dough to the work surface, patting it into a 3×24-inch rectangle.
7. Cut Bars and Create Indentations: 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 and brush off any excess flour.
8. Transfer and Chill: Place each bar on the prepared baking sheets with the indentation side down. Refrigerate the bars and repeat the shaping process with the remaining dough.
9. Heat Oil for Frying: In a large pot or Dutch oven, heat about 2 inches of vegetable oil to 370ºF. Fit a wire rack over a baking sheet to drain fried bars.
10. Fry Donut Bars: Remove the first tray of bars from the refrigerator and fry in batches of 6 to 8, keeping the oil temperature between 360º to 365ºF. Fry each side for about 1 1/2 minutes until golden brown. Transfer the donuts to the wire rack to drain excess oil.
11. Prepare Glaze: Whisk together 2 1/2 cups powdered sugar, 1/4 cup water, and 1 tablespoon vanilla extract until smooth. Adjust the consistency with more water if needed to make a pourable glaze.
12. Glaze Donut Bars: Dip each donut indentation-side down halfway into the glaze. Allow excess glaze to drip back into the bowl, then place glazed-side up on the rack. Let the glaze set before serving.

Notes

• Chilling the dough makes it easier to shape and helps maintain the bars’ structure during frying.
• Maintain the oil temperature carefully during frying to ensure even cooking and avoid soggy or burnt donuts.
• You can sift the powdered sugar for a smoother glaze.
• Store leftover donut bars in an airtight container for up to 2 days for best freshness.
• Use a candy thermometer to monitor oil temperature accurately during frying.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: old-fashioned donuts, buttermilk donut bars, fried donuts, maple vanilla glaze, homemade donut bars, breakfast donuts