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Bird's-eye view of three round donuts with white icing and rainbow sprinkles on a dark surface.

Buttermilk Bar Donuts

Fried bars made from chilled buttermilk dough, glazed with vanilla confectioners' sugar.
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method

Ingredients
  

Buttermilk Bars
  • 3 1/2 cups cake flour 420g
  • 2 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup granulated sugar 200g
  • 2 tbsp vanilla paste or extract
  • 2 tbsp shortening
  • 2 tbsp butter, melted 28g
  • 4 egg yolks, room temperature
  • 3/4 cup buttermilk, room temperature 180ml
Glaze
  • 2 cups confectioners' sugar, sifted 240g
  • 2 tbsp vanilla bean paste or extract
  • 1/4 cup warm water 60ml

Method
 

Buttermilk Bars

  1. Sift Dry Ingredients:

    In a large bowl, sift or whisk together the cake flour, baking powder, baking soda, and salt.

  2. Cream Sugar and Fats:

    Using a stand mixer with the paddle attachment, cream the sugar, vanilla, shortening, and melted butter on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl with a rubber spatula.

  3. Add Egg Yolks and Buttermilk:

    Reduce mixer speed to low and add the egg yolks one at a time, scraping the bowl after each addition. Pour in the buttermilk and mix until fully incorporated.

  4. Mix Dough and Chill:

    On low speed, add the dry ingredients all at once and mix just until combined. Use a spatula to fold in any remaining flour from the sides. Transfer the sticky dough (similar to a cross between cookie dough and cake batter) to a clean bowl, cover, and refrigerate for 30-60 minutes (at least 30 minutes).

  5. Shape and Cut Bars:

    Dust a work surface and your hands generously with flour. Place the chilled dough on the floured surface and roll it gently to coat. Pat into a rectangle about 1/2 inch thick and 3 1/2 inches wide, adding more flour as needed. Using a floured bench scraper, cut the rectangle into bars measuring 3 1/2 by 1 1/2 by 1/2 inches. Re-flour the scraper and lightly press it down the center of each bar to create a shallow indent. Brush off excess flour with a pastry brush.

  6. Heat Frying Oil:

    In a large heavy pot, melt 6 cups of shortening (about 2 inches deep) and heat to 350°F (175°C) over medium-high heat, using a candy thermometer to monitor.

  7. Prepare Cooling Rack:

    Prepare a cooling rack lined with 4 layers of paper towels.

  8. Fry Bars Until Golden:

    Once the oil reaches 350°F (175°C), dust a thin metal spatula with flour and carefully lower a bar into the oil, bottom side down. Fry for 1-2 minutes, then flip and fry another 1-2 minutes until golden brown. Transfer to the prepared rack.

  9. Cool Fried Bars:

    Allow the fried bars to cool completely to room temperature before glazing.
Glaze

  1. Make Vanilla Glaze:

    For the glaze, whisk together the sifted confectioners' sugar, vanilla paste, and warm water until smooth and glossy.

  2. Glaze and Set Bars:

    Dip each bar top-side down into the glaze, then place on a cooling rack for about 4-5 minutes until the glaze sets.