Classic Buttermilk Bar Donuts
These Classic Buttermilk Bar Donuts are a delightful throwback. To simpler times. Combining a soft, fluffy interior. With a perfectly golden crust. The rich vanilla glaze adds a touch of sweetness. That complements the subtle nutmeg flavor in the donuts. Making these from scratch. Is not just about the taste. It's about the joy of creating something special in your kitchen. And sharing it with loved ones. Whether for breakfast or a sweet snack. These donuts are sure to become. A family favorite.
Servings
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
To make these Classic Buttermilk Bar Donuts gluten-free. Substitute the cake flour. With a high-quality gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum. Or another binding agent. To help mimic the structure that gluten provides. Additionally, double-check all other ingredients. Such as baking powder, powdered sugar, and vanilla extract. To ensure they are certified gluten-free. As cross-contamination can sometimes occur during processing. The texture of the donuts may be slightly different. But they will still be deliciously tender and flavorful. Making them perfect. For everyone to enjoy!