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Rotisserie Chicken and Broccoli Pasta in Creamy Parmesan Sauce Recipe

★★★★★

4.8 from 142 reviews
  • Author: Victor
  • Total Time: 1 hour 5 minutes
  • Yield: About 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 luscious brown butter maple vanilla glaze. Perfectly crispy on the outside and soft inside, these bars bring nostalgic flavors to your breakfast or dessert table.

Ingredients

Scale

Dough 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)

Glaze Ingredients

  • 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. Microwave on HIGH until melted and set aside to cool slightly.
  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.
  3. Combine Sugars and Vanilla: In the bowl of a stand mixer fitted with a paddle attachment, add the 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 well combined and slightly fluffy.
  4. Add Eggs and Buttermilk: Reduce the mixer speed to low and add 2 large eggs and 1 large egg yolk one at a time, mixing well after each addition. Then add 3/4 cup buttermilk and mix until just combined, avoiding overmixing.
  5. Incorporate Dry Ingredients: Add the flour mixture all at once to the wet ingredients. Mix on the lowest speed until only a few streaks of flour remain, then remove the bowl and finish mixing by hand until no dry spots remain. Cover and refrigerate the dough for at least 30 minutes or up to overnight to firm up.
  6. Prepare Donut Bars: Line two rimmed baking sheets with parchment paper and dust with flour. Flour a clean work surface and your hands. Divide the dough in half, transferring one half to the work surface and patting it into a rectangle approximately 3 inches by 24 inches.
  7. Cut Dough into Bars: Cut the rectangle crosswise into bars measuring 1 1/2 inches by 3 inches each. Then gently press down the center of each bar to create an indentation. Lightly brush off any excess flour.
  8. Arrange and Chill Dough: Place each donut bar on the prepared baking sheets with the indentation side facing down. Refrigerate the assembled bars and repeat the process with the second half of the dough.
  9. Heat the Oil: In a large pot or Dutch oven, heat 2 inches of vegetable oil to 370ºF. Set a wire rack over a baking sheet to drain the fried donuts.
  10. Fry Donut Bars: Remove the first tray of bars from the refrigerator. Fry the bars in batches of 6 to 8, keeping the oil temperature between 360ºF and 365ºF. Fry each side until golden brown, about 1 1/2 minutes per side. Transfer the fried donuts to the wire rack to drain excess oil.
  11. Make the Glaze: In a bowl, whisk together 2 1/2 cups powdered sugar, 1/4 cup water, and 1 tablespoon vanilla extract until smooth. Adjust the consistency by adding more water if the glaze is too thick.
  12. Glaze the Donut Bars: Dip each donut bar halfway into the glaze with the indentation side down. Allow excess glaze to drip back into the bowl. Place the glazed side up on the wire rack and let the glaze set before serving.

Notes

  • Keep the oil temperature consistent to ensure even frying and avoid greasy donuts.
  • Refrigerating the dough firms it up and makes cutting easier while maintaining the donut bars’ shape during frying.
  • You can make the donuts a day ahead; store them in an airtight container once glazed.
  • Sift powdered sugar before making the glaze to prevent lumps.
  • For a more intense flavor, brown the butter before melting to use in the dough, although the recipe uses melted butter.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Keywords: buttermilk donuts, old-fashioned donuts, fried donut bars, maple vanilla glaze, breakfast donuts, homemade donuts

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Find it online: https://tastywithvictor.com/rotisserie-chicken-and-broccoli-pasta-in-creamy-parmesan-sauce-recipe/