Rich, dense bars with a golden, crispy exterior and a sweet, glossy glaze.
These Glazed Buttermilk Bars are the perfect treat to satisfy your doughnut cravings. Rich and dense, they offer the nostalgic taste of old-fashioned doughnuts with a chunky twist, all enveloped in a sweet, glossy glaze.
Why you'll want it now, Chunky, nostalgic doughnut bars with a perfect glaze.
Why this recipe works
The buttermilk in the dough adds a subtle tang and richness, while baking powder provides the perfect lift for a tender crumb. A gentle rise ensures the bars are light yet satisfyingly dense, and frying gives them a golden, crispy exterior.
Equipment
Mixing bowls
Whisk
Rolling pin
Sharp knife
Deep fryer or heavy-bottomed pot
Cooling rack
How to make it
In a large mixing bowl, whisk together the flour, baking powder, salt, and nutmeg.
In another bowl, beat the sugar and eggs until pale and creamy.
Add the buttermilk, melted butter, and vanilla extract to the egg mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Cover the dough and let it rise for 1 hour at room temperature.
On a lightly floured surface, roll out the dough to about 1/2-inch (1.3 cm) thickness.
Cut the dough into 12 bars of equal size.
Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
Fry the bars in batches until golden brown, about 2-3 minutes per side.
Remove the bars with a slotted spoon and drain on a cooling rack.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
While the bars are still warm, dip each one into the glaze and return to the rack to set.
Enjoy these Glazed Buttermilk Bars with a cup of coffee for a nostalgic treat that's sure to satisfy any doughnut craving.
How you'll know it's ready
The bars are ready when they are golden brown on both sides and feel firm to the touch.
Convection oven? (and if you don't have one)
The type of oven doesn't matter for this recipe, as it's fried. If you want to try a baked version, bake at 350°F (175°C) and check for a golden color after 15-18 minutes.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon, coating the bars evenly.
Troubleshooting
If the dough is too sticky, add a bit more flour until it is manageable.
If the bars are too dense, ensure the baking powder is fresh and properly measured.
If the glaze is too thick, add a teaspoon of milk until the desired consistency is reached.
If the bars are greasy, ensure the oil is at the correct temperature before frying.
Storage
Store in an airtight container at room temperature for up to 2 days. The glaze may soften over time.
Make ahead
Prepare the dough a day in advance and refrigerate overnight. Let it come to room temperature before rolling and cutting.
Variations
Add a teaspoon of cinnamon to the dough for a spiced version.
Use lemon extract in the glaze for a citrus twist.
Try dipping the bars in chocolate glaze for a different flavor.
Frequently asked questions
Can I bake these instead of frying?
Yes, you can bake the bars at 350°F (175°C) for 15-18 minutes until golden.
What can I use instead of buttermilk?
You can use a mixture of milk and lemon juice or vinegar as a buttermilk substitute.
How do I keep the bars crispy?
Ensure the oil is at the right temperature and do not overcrowd the fryer to maintain crispiness.
Can I freeze the dough?
Yes, you can freeze the dough after cutting it into bars. Thaw before frying.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
