Buttermilk Donut Bars
Buttermilk Donut Bars are cake-style fried donut strips made with buttermilk, nutmeg, vanilla, and a smooth powdered sugar glaze. They are a cozy homemade donuts recipe for Sunday dessert, brunch trays, or a sweet bar treat from your own kitchen.
Equipment
- Large mixing bowls
- Whisk
- Rolling Pin
- Bench scraper or sharp knife
- Dutch oven or heavy pot
- Deep-fry thermometer
- Spider strainer or slotted spoon
- Wire cooling rack
Ingredients
- 4 tablespoons unsalted butter melted and slightly cooled
- 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 light brown sugar packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract for the dough
- 2 large eggs
- 1 large egg yolk
- 3/4 cup buttermilk
- 2 to 3 quarts vegetable oil for deep frying
- 2 1/2 cups powdered sugar sifted if lumpy
- 1/4 cup water plus more as needed
- 1 tablespoon vanilla extract for the glaze
Instructions
- Melt the butter and let it cool slightly while you prepare the remaining ingredients.
- Whisk flour, baking powder, salt, nutmeg, baking soda, brown sugar, and granulated sugar in a large bowl.
- In a separate bowl, whisk vanilla, eggs, egg yolk, buttermilk, and cooled butter until smooth.
- Stir the wet mixture into the dry mixture just until a soft dough forms.
- Cover and chill the dough for 45 to 60 minutes so it is easier to roll and cut.
- Roll the dough on a floured surface to about 1/2 inch thick and cut into long bars.
- Heat vegetable oil to 350°F and fry a few bars at a time for 2 to 3 minutes per side.
- Drain the bars on a wire rack while you whisk powdered sugar, water, and vanilla into a smooth glaze.
- Dip the warm bars in glaze, return them to the rack, and let the coating set before serving.
Notes
Storage: Store glazed Buttermilk Donut Bars loosely covered at room temperature for up to 1 day or refrigerate for up to 3 days.
Freezing: Freeze unglazed fried bars for up to 2 months, then thaw and glaze before serving for the best texture.
Best Tips: Keep the oil close to 350°F and fry in small batches so the bars cook through without soaking up extra oil.
Chilling Tips: The dough is soft after mixing, so chilling helps the bars cut neatly and hold their shape in the oil.
Glaze Tips: Add water to the powdered sugar one teaspoon at a time if the glaze feels too thick for dipping.
Variations: Try maple glaze, cinnamon sugar, orange zest, or a chocolate drizzle to change the finish while keeping the same dough.