Description
Classic old-fashioned buttermilk donut bars, fried to golden perfection and dipped in a rich brown butter maple vanilla glaze.
Ingredients
For the Dough:
3 1/2 cups (440g) cake flour
2 1/2 tsp (10g) baking powder
1 tsp (6g) salt
3/4 tsp (1g) nutmeg
1/4 tsp (2g) baking soda
1/2 cup (120g) brown sugar
1/2 cup (110g) granulated sugar
1/4 cup (58g) salted butter, melted
2 eggs + 1 egg yolk, room temp
1 tbsp vanilla extract
3/4 cup (180ml) buttermilk, room temp
4–6 cups high heat olive or avocado oil, for frying
For the BB Maple Vanilla Glaze:
1 1/2 cups (190g) powdered sugar
6 tbsp (85g) salted butter, browned
1/3 cup (113g) maple syrup
2 tbsp (30ml) milk
1 tsp (4g) vanilla paste
Pinch of salt
Instructions
- Step 1: In a bowl, whisk together the cake flour, baking powder, salt, nutmeg, and baking soda. Set this dry mixture aside.
- Step 2: In a separate large bowl, whisk together both sugars and the melted butter. Add the eggs, egg yolk, and vanilla, and whisk to combine. Then, whisk in the buttermilk.
- Step 3: Add the dry ingredients to the wet ingredients and fold until just combined. The dough will be sticky. Cover the bowl and chill in the fridge for at least 30 to 60 minutes.
- Step 4: Heavily flour a work surface and your hands. Place the chilled dough on the surface, sprinkle with more flour, and gently roll it into a large rectangle approximately 18×3.5 inches and 1/2-inch thick
- Step 5: Flour a bench scraper or knife and cut the dough lengthwise down the middle to divide it in half. Then, make 8 to 9 cuts widthwise to create 16 to 18 bars.
- Step 6: Dip your floured scraper or knife again and gently press it down the center of each bar lengthwise to make a light indentation, being careful not to cut through.
- Step 7: Fill a large pot or Dutch oven with about 2 inches of oil. Heat over medium-high heat until a thermometer reads between 350°F and 370°F.
- Step 8: Prepare a wire rack by lining it with a thick layer of paper towels.
- Step 9: Carefully place 3 to 4 donuts at a time into the hot oil, with the indentation side facing up. Fry for 1 to 2 minutes on each side until golden brown.
- Step 10: Using a slotted spoon, carefully transfer the fried donuts to the prepared paper towel-lined rack to drain.
- Step 11: In a bowl, whisk together all the glaze ingredients: powdered sugar, browned butter, maple syrup, milk, vanilla paste, and a pinch of salt. Add more milk if the glaze is too thick.
- Step 12: Dunk each warm donut bar into the glaze, coating it well. Place the glazed bars on a cooling rack to allow the glaze to set. Serve and enjoy.
Notes
The dough will be very sticky; use plenty of flour on your hands and work surface when rolling and cutting.
When frying, place the bars indentation-side up first.
For the glaze, you can add more milk, a little at a time, to reach your desired consistency.
The recipe creator notes a homemade version for cake flour is on their blog post.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American