Glazed Old-Fashioned Buttermilk Donut Bars Recipe

There’s something incredibly nostalgic about the smell of freshly fried donuts. It reminds me of Saturday mornings, trips to the local bakery, and the simple joy of a sweet treat. While classic round donuts have their charm, these Old-Fashioned Buttermilk Donut Bars are a game-changer. They have that signature dense, cakey interior with a slightly crisp crust, all thanks to the magic of buttermilk and a hint of nutmeg. But the real star? A Brown Butter Maple Vanilla Glaze that is so nutty, rich, and fragrant, you’ll want to put it on everything.

Making donuts from scratch might sound intimidating, but this recipe is surprisingly straightforward. The dough comes together quickly and is very forgiving. Plus, cutting them into bars means no fussing with donut cutters or re-rolling scraps! If you love homemade fried treats, you should also try our Homemade Apple Fritters for another weekend project.

Why make this recipe

You’ll fall in love with these donut bars for so many reasons! Here’s why this recipe is a must-try:

Perfectly Cakey Texture: Unlike yeasted donuts, these have a rich, moist, and tender crumb that is wonderfully satisfying. The cake flour is key to achieving this light-yet-substantial texture.

Incredible Brown Butter Glaze: Browning the butter adds a deep, nutty complexity that perfectly complements the sweet maple syrup and vanilla. It elevates these donuts from simply good to absolutely unforgettable.

Nostalgic Flavor: The combination of buttermilk, nutmeg, and a simple dough brings back the comforting taste of old-fashioned bakery donuts, but even better because they’re homemade.

Easy Bar Shape: No special donut cutter needed! Simply roll the dough into a rectangle and slice into bars. It’s a rustic, easy approach that saves time and effort.

Ingredients

• For the Dough:
• 3 1/2 cups cake flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 3/4 tsp nutmeg
• 1/4 tsp baking soda
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup salted butter, melted
• 2 eggs + 1 egg yolk, room temp
• 1 tbsp vanilla extract
• 3/4 cup buttermilk, room temp
• 4-6 cups high heat olive (or avocado) oil, for frying
• For the BB Maple Vanilla Glaze:
• 1 1/2 cups powdered sugar
• 6 tbsp salted butter, browned
• 1/3 cup maple syrup
• 2 tbsp milk
• 1 tsp vanilla paste
• Pinch of salt

How to make Old-Fashioned Buttermilk Donut Bars

Step 1: In a medium bowl, start by whisking together your dry ingredients: the cake flour, baking powder, salt, nutmeg, and baking soda. Set this bowl aside for now.

Step 2: In a separate large bowl, whisk the brown sugar, granulated sugar, and melted butter until they are well combined. Add the eggs, egg yolk, and vanilla extract, whisking again until everything is smooth. Finally, whisk in the room-temperature buttermilk.

Step 3: Pour the dry ingredients into the wet ingredients. Use a spatula to fold them together until they are just combined. Be careful not to overmix! The dough will be quite sticky. Cover the bowl and chill it in the refrigerator for at least 30 to 60 minutes. This step is crucial for making the dough easier to handle.

Step 4: Once chilled, generously flour a clean work surface and your hands. Turn the sticky dough out onto the floured surface. Sprinkle the top of the dough with more flour and gently roll it into a large rectangle, about 18×3.5 inches and 1/2-inch thick. Keep adding flour as needed to prevent sticking.

Step 5: Flour a bench scraper or a large knife. Cut the dough in half lengthwise. Then, make 8 to 9 cuts across the width of each half to create 16 to 18 rectangular bars. Dip your scraper in flour again and gently press it down the center of each bar to create a light indentation (don’t cut all the way through).

Step 6: Prepare for frying by pouring about 2 inches of oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature between 350°F and 370°F. Line a wire rack with a thick layer of paper towels and have it ready nearby.

Step 7: Carefully place 3 to 4 donut bars into the hot oil, ensuring the indentation side is facing up. Fry for 1 to 2 minutes on each side, until they are beautifully golden brown. Use a slotted spoon or spider strainer to transfer the fried donuts to the prepared wire rack to drain.

Step 8: While the donuts are cooling slightly, prepare the amazing glaze. In a bowl, whisk together the powdered sugar, browned butter, maple syrup, milk, vanilla paste, and a pinch of salt until smooth. If the glaze seems too thick, add a little more milk until you reach a dunkable consistency.

Step 9: Dunk the top of each warm donut bar into the glaze, letting any excess drip off. Place the glazed bars back on the cooling rack until the glaze sets. Serve them warm and enjoy every single bite!

How to serve Old-Fashioned Buttermilk Donut Bars

These donut bars are at their absolute best when served warm, shortly after being glazed. The glaze will be perfectly set but still soft, and the inside will be tender and moist. They are a perfect companion to a hot cup of coffee, a cold glass of milk, or a cozy mug of tea. For a decadent dessert, serve a warm donut bar alongside a scoop of vanilla bean ice cream.

How to store Old-Fashioned Buttermilk Donut Bars

While these donuts are best enjoyed the day they are made, you can store leftovers. Once they have cooled completely, place them in a single layer in an airtight container. They can be stored at room temperature for up to 2 days. The texture will change slightly, but they will still be delicious. You can briefly microwave a donut for 5-10 seconds to soften it up before eating.

Tips to make

Don’t Skip the Chill: The dough is very sticky, and chilling is essential. This firms up the butter and makes the dough much easier to roll and cut without becoming a frustrating mess.

Master the Brown Butter: To make brown butter, melt the butter in a light-colored saucepan over medium heat. It will foam, and then the milk solids will sink and start to brown. Swirl the pan frequently and watch for it to turn a lovely amber color with a nutty aroma. Remove it from the heat immediately to prevent burning.

Monitor Your Oil Temperature: Use a candy or deep-fry thermometer to keep the oil between 350°F and 370°F. If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.

Don’t Overcrowd the Pot: Frying only a few donuts at a time helps maintain the oil temperature and ensures they cook evenly and have room to puff up.

For more breakfast baking inspiration, check out this Blueberry Cake Donuts Recipe Fluffy Fresh and Irresistible!

FAQs About Old-Fashioned Buttermilk Donut Bars

Can I use all-purpose flour instead of cake flour?

You can, but the texture will be different. Cake flour has a lower protein content, which results in a lighter, more tender, and finer crumb. If you must use all-purpose flour, your donuts will be a bit denser and chewier. For the best old-fashioned texture, cake flour is highly recommended.

Why is my dough so sticky?

This is a high-hydration dough, which is what makes the donuts so moist and cakey. The stickiness is normal! The key is to chill the dough thoroughly and use plenty of flour on your work surface, hands, and rolling pin. Don’t be shy with the flour when you’re rolling and cutting.

What is the best oil for frying donuts?

You need a neutral-flavored oil with a high smoke point. High-heat olive oil and avocado oil are great choices as mentioned. Other excellent options include canola oil, vegetable oil, or shortening. These oils won’t impart a strong flavor and can handle the high temperatures required for frying without burning.

Hungry for more? Follow us on Pinterest for daily recipes!

Final Thoughts

There is nothing quite like a warm, homemade donut, and these Old-Fashioned Buttermilk Donut Bars deliver on every level. From the tender, nutmeg-spiced cake to the unbelievably delicious brown butter and maple glaze, this recipe is pure comfort. It’s a fun weekend baking project that will fill your home with the most incredible aroma and reward you with a treat that far surpasses anything from a box. Give them a try—you’ll be so glad you did!

Print