Buttermilk Bars
Homemade buttermilk bar donuts with a hint of nutmeg, golden fried edges, and a tender, cake-like center. Dipped in a sweet vanilla glaze and made without yeast.
Servings 12 Bars
Calories 256kcal
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
Donuts
- 2 cups flour plus additional flour for rolling out dough
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 2 tablespoons butter melted
- ¾ cup granulated sugar
- ½ teaspoon vanilla
- 2 eggs
- ⅓ cup buttermilk
- oil for frying I use canola oil
Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla
- ¼ cup boiling water
Instructions
Make the dough
- Mix the sugar, melted butter, and vanilla. Add the eggs one at a time, mixing well after each addition.2 tablespoons butter, ¾ cup granulated sugar, 2 eggs, ½ teaspoon vanilla
- Mix in the buttermilk.⅓ cup buttermilk
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and nutmeg.2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon nutmeg
- Add the dry ingredients to the buttermilk mixture. Stir just until combined, using a spatula to fold in any remaining flour. The dough will be soft and sticky.
- Cover and refrigerate for at least 1 hour. Chilling makes the dough easier to handle, but it will still be sticky.
Shape the bars
- Generously flour your work surface. Turn the chilled dough onto the surface and lightly sprinkle the top with flour.
- With floured hands, gently shape the dough into a rectangle about 24 inches long and 3 inches wide. You can also use a well-floured rolling pin.
- Cut into 12 bars, each about 2 × 3 inches. Keep them evenly sized so they cook at a similar rate.
- Just before frying, cut a deep slit lengthwise down the center of each bar without cutting all the way through. This helps the center cook through.
- The dough will still be sticky after chilling. Use enough flour on your hands and work surface to handle it, but avoid kneading extra flour into the dough.
Fry the bars
- Add at least 2 inches of oil to a heavy pot, leaving plenty of room above the oil. Heat the oil between 360°F and 375°F, checking with a thermometer.oil for frying
- Carefully lower 2–3 bars into the oil, depending on the size of your pot. Leave room between them.
- Fry for 1½–2 minutes per side, until golden brown.
- Check the first bar by cutting it open once it’s cool enough to handle. The center should be cooked through with no wet dough. If the outside browns before the center cooks, check your oil temperature and make sure each bar has a deep slit down the center.
Glaze the bars
- While the bars are still slightly warm, whisk together the powdered sugar, vanilla, and boiling water until smooth.2 cups powdered sugar, 1 teaspoon vanilla, ¼ cup boiling water
- Dip the top of each bar into the glaze.
- Return the bars to the wire rack, allowing excess glaze to drip onto the baking sheet below.
- Let the glaze set for 10–15 minutes before serving.
Video
Notes
- Mix gently. Once you add the flour, stir just until combined. Overmixing can make the bars tough.
- Chill for at least an hour. The dough is intentionally soft and sticky. Chilling makes it easier to shape.
- Flour your surface and hands. Use flour to prevent sticking while shaping, but avoid kneading extra flour into the dough.
- Keep the bars evenly sized. Thick or uneven pieces can brown on the outside before the centers cook.
- Don’t skip the slit. Cut deeply down the center of each bar without cutting through it.
- Check the oil temperature. Heat to 375°F and monitor between batches. Oil that’s too hot can brown the outside before the inside is done.
- Fry in small batches. Leave room between the bars and let the oil return to temperature before adding more.
Nutrition
Serving: 1Bar | Calories: 256kcal | Carbohydrates: 49g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 178mg | Potassium: 77mg | Fiber: 1g | Sugar: 33g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg