Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Old-Fashioned Buttermilk Donut Bars with Brown Butter Maple Vanilla Glaze Recipe

★★★★★

4.6 from 85 reviews
  • Author: Victor
  • Total Time: 1 hour
  • Yield: Approximately 24 donut bars 1x

Description

These Old-Fashioned Buttermilk Donut Bars are a delightful twist on classic donuts, featuring a tender, spiced dough fried to golden perfection and finished with a rich brown butter maple vanilla glaze. Perfectly crispy on the outside and soft inside, these bars are ideal for breakfast or a comforting treat.

Ingredients

Scale

Donut Bars

  • 4 tablespoons unsalted butter (for melting)
  • 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 packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup buttermilk
  • 2 to 3 quarts vegetable oil (for deep frying)

Brown Butter Maple Vanilla Glaze

  • 2 1/2 cups powdered sugar (sifted if lumpy)
  • 1/4 cup water (plus more as needed)
  • 1 tablespoon vanilla extract (for glaze)

Instructions

  1. Melt the Butter: Place 4 tablespoons of unsalted butter in a small microwave-safe bowl and microwave on high until melted. Set aside to cool slightly, which prevents cooking the eggs in the next step and helps to blend the ingredients smoothly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon baking soda until well combined. This blend adds the necessary leavening and warm spice notes to the dough.
  3. Cream Sugars and Butter: Using a stand mixer with a paddle attachment, combine melted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1 tablespoon vanilla extract. Beat on medium speed for about 2 minutes until the mixture is thoroughly combined and creamy.
  4. Add Eggs and Buttermilk: Reduce mixer speed to low; add 2 large eggs and 1 large egg yolk, one at a time, mixing well after each addition. Then pour in 3/4 cup buttermilk and mix just until combined, ensuring the wet ingredients meld without overmixing.
  5. Add Flour Mixture: Add the dry ingredients all at once and mix on the lowest speed until just a few streaks of flour remain. Remove the bowl from the mixer and finish mixing by hand to ensure no dry flour remains. Refrigerate the dough for at least 30 minutes and up to overnight to firm up for easier handling.
  6. Prepare Dough for Cutting: Line two rimmed baking sheets with parchment paper and dust with flour to prevent sticking. Flour your work surface and hands. Transfer half of the dough onto the surface, patting it into a 3×24-inch rectangle to create an even thickness for uniform donut bars.
  7. Cut and Shape Bars: Slice the rectangle crosswise into 1 1/2-inch by 3-inch bars. Gently press down the center of each bar to form an indentation, which will hold the glaze nicely later. Brush off any excess flour from each bar to keep the surface clean for frying.
  8. Chill Bars: Carefully transfer each bar to the prepared baking sheets, flipping them over so the indentation side is down to maintain shape. Refrigerate while repeating these steps with the remaining dough.
  9. Heat Oil: In a large pot or Dutch oven, heat about 2 inches of vegetable oil to 370ºF, using a thermometer to monitor temperature for safe and consistent frying. Place a wire rack over a baking sheet for draining the donuts after frying.
  10. Fry Donut Bars: Remove the first tray of bars from the refrigerator. Fry in batches of 6 to 8 bars, maintaining the oil temperature between 360ºF and 365ºF. Fry each side until golden brown, about 1 1/2 minutes per side. Use a slotted spoon to transfer the donuts to the wire rack for draining excess oil.
  11. Prepare Glaze: Whisk together 2 1/2 cups powdered sugar, 1/4 cup water, and 1 tablespoon vanilla extract until smooth. Add more water sparingly if you need to adjust the consistency for easy dipping without being too runny.
  12. Glaze Donut Bars: Dip each donut bar indentation-side down halfway into the glaze. Allow excess glaze to drip back into the bowl, then place the bars glazed-side up on the wire rack. Let them sit until the glaze sets and forms a lovely shiny coating.

Notes

  • Refrigerating the dough firms it up, making it easier to handle and leads to better texture when frying.
  • Maintain consistent oil temperature to ensure even frying without greasy donuts.
  • If the glaze is too thick, add water one teaspoon at a time until desired consistency.
  • Store donut bars in an airtight container to keep them fresh for up to 2 days.
  • For a stronger brown butter flavor in the glaze, brown the butter in a skillet first before mixing with powdered sugar and liquids.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Keywords: buttermilk donut bars, old-fashioned donuts, fried donut recipe, brown butter glaze, maple vanilla glaze, homemade donuts

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastywithvictor.com/old-fashioned-buttermilk-donut-bars-with-brown-butter-maple-vanilla-glaze-recipe/