Ingredients

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)

2 1/2 cups powdered sugar (sifted if lumpy)

1/4 cup water (plus more as needed)

1 tablespoon vanilla extract (for glaze)

Instructions

Step 1: Place the 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on high until melted, then set aside to cool slightly.

Step 2: In a medium bowl, whisk together the flour, baking powder, kosher salt, ground nutmeg, and baking soda.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, light brown sugar, granulated sugar, and 1 tablespoon vanilla extract. Beat on medium speed for about 2 minutes until well combined.

Step 4: Reduce the mixer speed to low and add the eggs and egg yolk one at a time, mixing well after each addition. Add the buttermilk and mix until just combined.

Step 5: Add the flour mixture all at once and mix on the lowest speed until only a few streaks of flour remain. Remove the bowl and finish mixing by hand until no dry flour spots remain. Refrigerate the dough for at least 30 minutes or up to overnight.

Step 6: Line two rimmed baking sheets with parchment paper and dust with flour. Flour a work surface and your hands. Transfer half the dough and pat into a 3×24-inch rectangle.

Step 7: Cut the rectangle crosswise into bars measuring 1 1/2 inches by 3 inches. Gently press down the center of each bar to create an indentation. Brush off any excess flour.

Step 8: Transfer the bars to the baking sheets, flipping them so the indentation side is down. Refrigerate and repeat with remaining dough.

Step 9: Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 370ºF. Fit a wire rack over a baking sheet for draining.

Step 10: Remove one tray of bars from the refrigerator. Fry in batches of 6 to 8, maintaining oil temperature between 360º to 365ºF, until golden brown—about 1 1/2 minutes per side. Transfer the donuts to the rack to drain.

Step 11: For the glaze, whisk together the powdered sugar, 1/4 cup water, and 1 tablespoon vanilla extract until smooth. Adjust the consistency by adding more water if necessary.

Step 12: Dip each donut, indentation-side down, halfway into the glaze. Allow excess glaze to drip back into the bowl. Place glazed side up on the rack and let sit until the glaze is set.

Tips & Variations

Chill the dough overnight for easier handling and a better texture.

Try adding a pinch of cinnamon or allspice to the flour mixture for extra warmth.

Use a candy or deep-fry thermometer to maintain the correct oil temperature for perfectly cooked donuts.

For a richer glaze, substitute half the water with maple syrup to highlight the maple flavor.

FAQs

Can I bake these instead of frying?

While this recipe is designed for frying to achieve a crispy exterior, you can bake the bars at 375ºF for 12-15 minutes or until golden, but the texture will be less traditional.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.