Old-Fashioned Buttermilk Donut Bars with Brown Butter Maple Vanilla Bean Glaze Recipe
These Old-Fashioned Buttermilk Donut Bars combine the nostalgic flavors of classic donuts with the convenience of a baked bar. Featuring a tender, spiced cake base with hints of nutmeg and a rich brown butter maple vanilla bean glaze, these bars are perfect for breakfast, dessert, or anytime indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12-16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Donut Bars
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
Brown Butter Maple Vanilla Bean Glaze
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- 2 tbsp pure maple syrup
- 1 tsp vanilla bean paste (or vanilla extract)
- 1–2 tbsp milk (for thinning, as needed)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the bars don’t stick.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt until evenly combined.
- Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the buttermilk to the creamed butter and sugar mixture. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
- Bake the bars: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan.
- Prepare the glaze: For the glaze, melt the butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma, being careful not to burn it. Remove from heat and whisk in the powdered sugar, pure maple syrup, and vanilla bean paste until smooth. Thin the glaze with 1 to 2 tablespoons of milk as needed to reach a pourable consistency.
- Glaze and set: Pour the warm glaze evenly over the cooled donut bars. Let the glaze set at room temperature before slicing into bars and serving.
Notes
- Make sure the bars are completely cool before glazing to prevent the glaze from melting and running off.
- You can substitute vanilla bean paste with vanilla extract, but the paste provides a richer vanilla flavor and flecks.
- The brown butter in the glaze adds a deep, nutty flavor but watch carefully while melting to avoid burning.
- Store any leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be sliced smaller for bite-sized treats or larger for more indulgent servings.
Keywords: buttermilk donut bars, brown butter glaze, maple glaze, vanilla bean glaze, baked donut bars, old-fashioned donut recipe, easy dessert bars
