Classic Buttermilk Bar Donuts – Discover the joy of homemade Classic Buttermilk Bar Donuts. With this easy-to-follow recipe. These donuts feature a rich, buttery flavor. And a delightful vanilla glaze. That will satisfy your sweet tooth.
The first time I made these Classic Buttermilk Bar Donuts. My kitchen was filled. With the comforting aroma of vanilla. And nutmeg. My husband and child couldn’t wait to try them. And their excitement was contagious. When they finally took their first bites. The look of pure delight on their faces. Made all the effort worthwhile. These donuts have since become a family favorite. Bringing smiles. To every batch.
What makes this Classic Buttermilk Bar Donuts truly special?
These Classic Buttermilk Bar Donuts are incredibly tender and fluffy. With a hint of nutmeg. That complements the sweetness perfectly. The vanilla glaze adds a lovely finish. Making them irresistible. Plus, the dough can be prepared in advance. Making it convenient. For any occasion.
What You Need To Make This Classic Buttermilk Bar Donuts Recipe?
Unsalted Butter: This is the base of our dough’s rich flavor. Always use unsalted butter. To control the saltiness. And enhance the sweetness of the dough.
Cake Flour: The secret to a light. And tender donut lies in the cake flour. It has a lower protein content compared to all-purpose flour. Which means less gluten formation. And a softer texture. Don’t skimp on this ingredient. It’s worth the extra trip to the store!
Baking Powder & Baking Soda: These leavening agents. Give our donuts a perfect rise. Using both ensures that the donuts are fluffy inside. While maintaining a slight crispness on the outside.
Kosher Salt: A pinch of kosher salt balances the sweetness. And enhances all the flavors. It’s less intense than table salt. So you get the perfect amount of saltiness.
Ground Nutmeg: This is the classic spice in donuts. That provides that warm, nostalgic flavor. Just a touch is enough. To elevate the entire batch.
Light Brown Sugar & Granulated Sugar: The combination of these sugars. Gives our donuts a deep, caramel-like sweetness. And a beautiful golden color.
Vanilla Extract: Vanilla isn’t just for the glaze. It also infuses the dough with a sweet, fragrant aroma. That makes these donuts irresistible.
Eggs & Egg Yolks: These provide richness. And structure. The extra yolks add to the creamy, tender texture of the donuts.
Buttermilk: This ingredient keeps the donuts moist. And adds a subtle tang. That complements the sweetness perfectly. It also reacts with the baking soda. To help the donuts rise.
Vegetable Oil: For frying. Make sure to use a neutral oil like vegetable oil. That has a high smoke point. This ensures your donuts cook evenly. And have a crisp, golden exterior.
Powdered Sugar & Boiling Water: This combination creates a smooth, glossy glaze. That sets perfectly on the donuts. The boiling water. Ensures the glaze is easy to mix and coat.
Steps To Make Classic Buttermilk Bar Donuts:
Prepare the Dough:
Step 1: Melt the butter in a small microwave-safe bowl. And let it cool slightly.
Step 2: Whisk together cake flour, baking powder, baking soda, kosher salt, and ground nutmeg. In a medium bowl.
Step 3: Beat melted butter, light brown sugar, granulated sugar, and vanilla extract. In a stand mixer until fluffy.
Step 4: Add the egg and egg yolks one at a time. Beating well after each addition. Mix in the buttermilk.
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Step 5: Add the dry ingredients. Mix until just combined. The dough will be sticky. Refrigerate for at least 1 hour.
Shape the Donuts:
Step 6: Line two baking sheets with parchment paper. Flour a work surface. And hands heavily.
Step 7: Roll out half of the dough into a 3×24-inch rectangle. Cut into 1 1/2-inch wide bars. And make a slight indentation down the center of each bar.
Step 8: Transfer bars to prepared sheets. Flipping them so the indentation is on the bottom. Brush off excess flour. And refrigerate.
Fry the Donuts:
Step 9: Heat oil in a large pot to 350°F. Fry bars in batches until golden brown. About 1 minute per side.
Step 10: Transfer to a wire rack to cool.
Glaze the Donuts:
Step 11: Whisk powdered sugar, vanilla extract, and boiling water. Until smooth.
Step 12: Dip donuts halfway into the glaze. Let excess drip off. And place on the rack to set.
Tip:
Resting the Dough: After mixing the dough. It’s crucial to refrigerate it for at least 1 hour. But overnight is even better. This resting period allows the dough to firm up. Making it much easier to handle. And shape. It also lets the flavors meld together. Resulting in a more flavorful donut. When you fry the rested dough. You’ll notice a significant difference in the texture—fluffier and more tender, with a perfect rise.
The resting period helps the gluten in the dough relax. Which prevents the donuts from being tough. It also absorbs moisture uniformly. Ensuring that every bite is tender. And flavorful. This step might seem like a hassle. But it’s the key. To achieve that bakery-quality donut at home.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes. You can refrigerate the dough overnight. Making it easier to work with. And enhancing the flavor.
Can I bake these instead of frying?
Baking might alter the texture. But you can try baking at 350°F. Until golden brown, flipping halfway.
How should I store the leftover donuts?
Store in an airtight container at room temperature. For up to 2 days. For longer storage. Refrigerate for up to 5 days. And reheat before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Buttermilk Bar Donuts
Ingredients
For the Donuts:
- 4 tbsp unsalted butter
- 3 1/2 c cake flour plus more for dusting
- 2 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 3/4 tsp ground nutmeg
- 1/2 c packed light brown sugar
- 1/2 c granulated sugar
- 1 tbsp vanilla extract
- 1 large egg
- 3 large egg yolks
- 3/4 c buttermilk
- About 2 quarts vegetable oil for deep frying
For the Vanilla Glaze:
- 2 c powdered sugar sifted if lumpy
- 1 tbsp vanilla extract
- 1/4 c boiling water
Instructions
- Make the dough: Melt the butter and let it cool. In a bowl, whisk together the dry ingredients. In another bowl, beat together the melted butter, sugars, and vanilla, then add the eggs and buttermilk. Mix in the dry ingredients until just combined. Chill the dough for at least 1 hour.
- Shape the donuts: Flour a surface and your hands. Pat the dough into a rectangle, then cut into bars. Make a slight indentation in each bar. Place on a baking sheet and refrigerate.
- Fry the donuts: Heat oil to 350ºF. Fry the bars in batches until golden brown, about 1 minute per side. Drain on a wire rack.
- Make the glaze: Whisk together powdered sugar, vanilla, and boiling water. Dip each donut halfway into the glaze and let excess drip off.
- Serve: Let the glaze set, then enjoy your delicious donuts!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
