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.

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
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 and 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 to combine well.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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