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Old Fashioned Buttermilk Donut Bars Recipe

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4.9 from 63 reviews

Old Fashioned Buttermilk Donut Bars are a nostalgic treat featuring a tender, slightly sweet dough enriched with buttermilk and warm spices, fried to golden perfection and glazed with a luscious vanilla icing. These rectangular donut bars combine classic flavors with a unique shape for a delightful breakfast or dessert option.

Ingredients

Scale

Dough

  • ½ cup (113g) unsalted butter
  • 1 ¼ cups (250g) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 4 ½ cups (540g) all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp freshly grated nutmeg
  • 1 ½ cups (360ml) buttermilk

Frying

  • Vegetable oil or canola oil, for deep frying

Vanilla Glaze

  • 4 cups (480g) confectioners’ sugar, sifted
  • ½ cup (120ml) whole milk or heavy cream
  • 1 ½ tsp pure vanilla extract
  • ¼ tsp salt

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freshly grated nutmeg until evenly combined. Set this mixture aside for later use.
  2. Cream Butter and Sugar: Using a stand mixer, cream softened unsalted butter and granulated sugar on medium speed for 3-5 minutes until the mixture is light, fluffy, and pale in color, which helps create a tender texture in the final donut bars.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing, then stir in the pure vanilla extract for flavor.
  4. Combine Wet and Dry Ingredients: On low mixer speed, alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix just until flour streaks disappear. The dough will be soft and sticky—avoid overmixing to maintain a tender texture.
  5. Chill the Dough: Turn the dough out onto a lightly floured surface and shape it into a disk or rectangle. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight, to make it easier to handle and improve texture.
  6. Roll and Cut Dough: Lightly flour your work surface, rolling pin, and hands. Roll out the chilled dough into a large rectangle approximately ½ inch (1 cm) thick, ensuring even thickness all around. Using a sharp knife or pizza cutter, cut the dough into rectangular bars about 1 inch wide and 3-4 inches long. Place the cut bars on lightly floured or parchment-lined baking sheets.
  7. Heat Oil for Frying: In a large, heavy-bottomed pot, pour enough vegetable or canola oil to reach 3-4 inches deep. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 350°F (175°C). Maintaining an accurate temperature is crucial for even frying.
  8. Fry Donut Bars: Carefully lower 3-4 donut bars at a time into the hot oil using a slotted spoon, avoiding overcrowding. Fry for 1-2 minutes on each side until the bars are golden brown and puffed up.
  9. Drain and Cool: Remove the donut bars from the oil with a slotted spoon, allowing excess oil to drip off. Transfer them to a wire rack set over a paper towel-lined baking sheet to cool slightly. They should be warm but not hot before glazing.
  10. Prepare Vanilla Glaze: In a medium bowl, whisk together sifted confectioners’ sugar, whole milk or heavy cream, pure vanilla extract, and salt until smooth and pourable. Adjust the consistency by adding more milk (½ teaspoon at a time) to thin or more sugar (1-2 tablespoons at a time) to thicken, as needed.
  11. Glaze the Donut Bars: Dip each warm donut bar into the vanilla glaze, coating either one side or fully submerging it, then lift and allow excess glaze to drip off. Place the glazed bars back on the wire rack and let the glaze set for 15-30 minutes before serving.

Notes

  • Chilling the dough is essential for easier handling and ensures tender donut bars.
  • Maintain oil temperature at 350°F (175°C) to achieve perfect golden, puffed donuts without absorbing excess oil.
  • Adjust the glaze consistency depending on whether you want a thin or thicker coating.
  • Use a deep-fry thermometer to monitor oil temperature accurately.
  • Store glazed donut bars in an airtight container at room temperature for up to 2 days for best freshness.

Keywords: Old Fashioned Donut Bars, Buttermilk Donuts, Fried Donut Bars, Vanilla Glazed Donuts, Classic American Donuts

Find it online: https://jedentaglecker.com/old-fashioned-buttermilk-donut-bars-recipe/