This Buttermilk Bar Donuts from tinsuf is a classic bakery-style treat featuring a crisp golden exterior, a soft cake-like interior, and a sweet vanilla glaze. Made with rich buttermilk, warm nutmeg, and simple pantry ingredients, these old-fashioned donuts develop their signature cracked texture while frying, making them perfect for breakfast, brunch, or an afternoon coffee break.
Unlike yeast donuts, buttermilk bar donuts are quick to prepare and deliver a tender crumb with a slightly tangy flavor that pairs beautifully with a sweet glaze or a dusting of powdered sugar.
Ingredients
For the Donut Dough
2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup unsalted butter, melted
2 egg yolks
¾ cup buttermilk
1 teaspoon vanilla extract
For the Vanilla Glaze
2 cups powdered sugar
3–4 tablespoons milk or buttermilk
1 teaspoon vanilla extract
For Frying
Vegetable oil
Directions
Prepare the Dough
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
In a separate bowl, combine the melted butter, egg yolks, buttermilk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep the donuts tender.
Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps develop the traditional cracked texture that makes buttermilk bar donuts unique.
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Shape the Donuts
Lightly flour a work surface and roll the dough to approximately ½-inch thickness.
Using a knife or pastry cutter, cut the dough into rectangular bars. Make a slit lengthwise down the center of each donut to create the classic bakery-style appearance.
Fry the Donuts
Heat 2–3 inches of vegetable oil in a deep pot or heavy skillet to 350°F (175°C).
Carefully place a few donuts into the hot oil without overcrowding the pan.
Fry for 1–2 minutes per side until deep golden brown and fully cooked through.
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Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Make the Glaze
In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
Dip each warm donut into the glaze, allowing excess glaze to drip off before placing them back on the rack.
Allow the glaze to set for a few minutes before serving.
Tips for Perfect Buttermilk Bar Donuts
Keep the oil temperature steady at 350°F for even frying.
Chill the dough fully to achieve the signature cracked surface.
Do not overwork the dough or the donuts may become dense.
Fry in small batches for the best texture and color.
Let the glaze set before stacking or storing.
Variations
Maple Glazed Donuts
Replace vanilla extract in the glaze with maple extract for a bakery-style maple bar flavor.
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Cinnamon Sugar Donuts
Skip the glaze and roll warm donuts in cinnamon sugar.
Chocolate Glazed Bars
Dip cooled donuts in a rich chocolate glaze for a decadent twist.
Lemon Glazed Donuts
Add fresh lemon juice and zest to the glaze for a bright citrus flavor.
Storage
Store in an airtight container at room temperature for up to 2 days. For the freshest texture, enjoy the donuts on the day they are made.
Conclusion
These Buttermilk Bar Donuts are everything you love about an old-fashioned bakery donut—crispy edges, tender centers, and a sweet vanilla glaze that melts into every crack. Easy to make and packed with nostalgic flavor, they’re the perfect homemade treat for breakfast, brunch, or dessert.