Buttermilk Bar Doughnut Recipe – Old Fashioned Treats to Bake at Home

Craggy edges, golden crispness, and that sweet vanilla kick—meet the Buttermilk Bar Doughnut, the unsung hero of Old Fashioned Treats. Think of it as the cousin of the cake donut, only bigger, better, and minus the hole. Yep, you get the whole donut. No sharing required.

Now, let’s get real for a sec. Donuts aren’t rocket science, but there are a few pro tips you’ll want to know if you’re diving into this recipe. First off, oil temperature is EVERYTHING. Too hot? You’ll have donuts that are basically charcoal on the outside and raw dough in the middle. Too cool? Say hello to greasy sponges. The sweet spot? 330°–350°F. Grab a thermometer and thank me later.

And here’s another insider secret: skip the plain veggie oil and fry these in Crisco shortening. Why? Less oil absorption, longer freshness, and an overall better bite. It’s a bit pricier, but IMO, totally worth it.

The dough? Sticky. Like “don’t even think about skipping the chill time” sticky. Pop it in the fridge for 30–60 minutes before rolling it out. Also—hands off! Overworking the dough is the fastest way to turn these beauties into tough hockey pucks.

After frying, don’t panic if your donuts feel too soft. That’s normal. Let them cool, and watch as they firm up into the perfect combo: crisp outside, tender inside.

Want to kick the flavor up a notch? Swap in vanilla bean paste instead of extract. Those little specks of real vanilla pod scream bakery-level indulgence.

So whether you’re into Dessert Recipes Buttermilk, experimenting with Bread Recipes With Buttermilk, or just hunting for new Things To Bake With Buttermilk, these bars check all the boxes. Seriously, who needs a donut hole when you can have Glazed Donut Desserts like this?

Buttermilk Bar Doughnuts

Prep Time: 20 minutes | Cook Time: 5 minutes | Chill Time: 30 minutes | Total Time: 55 minutes

Yields: 18 bars | Category: Dessert | Author: Aleda

Ingredients

For the Bars:

• 3 ½ cups cake flour
• 2 ¾ tsp baking powder
• ¼ tsp baking soda
• 1 ½ tsp salt
• 1 cup granulated sugar
• 2 tbsp vanilla bean paste or extract
• 2 tbsp shortening
• 2 tbsp melted butter
• 4 egg yolks, room temperature
• ¾ cup buttermilk, room temperature

For the Vanilla Glaze:

• 2 cups powdered sugar, sifted
• 2 tbsp vanilla bean paste or extract
• ¼ cup warm water

Instructions

1. Mix the dry ingredients: In a large bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Cream the wet ingredients: In a stand mixer fitted with a paddle attachment, beat the sugar, vanilla, shortening, and melted butter on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
3. Incorporate yolks and buttermilk: Reduce the mixer to low, then add the egg yolks one at a time, scraping the bowl in between. Pour in the buttermilk and continue mixing until fully combined.
4. Add the dry mix: On low speed, add all the dry ingredients at once and mix until just incorporated. Use a spatula to fold in any remaining flour stuck to the bowl. The dough will be sticky, somewhere between cake batter and cookie dough. Cover and chill for 30–60 minutes.
5. Shape the bars: Generously flour your work surface and hands. Turn out the chilled dough and gently coat it with flour. Pat it into a rectangle about ½ inch thick and 3 ½ inches wide. Using a floured bench scraper or spatula, cut the rectangle into bars roughly 3 ½ × 1 ½ × ½ inches. For the classic look, lightly press a line down the center of each bar with the scraper. Brush off any excess flour.
6. Prepare the frying oil: Fill a heavy pot with 6 cups of shortening (about 2 inches deep). Heat over medium-high heat to 350°F, using a candy thermometer to monitor the temperature.
7. Fry the bars: Place a thin metal spatula under a bar and carefully lower it into the hot shortening, starting with the bottom side down. Fry for 1–2 minutes, then gently flip and fry the other side for another 1–2 minutes. Transfer fried bars to a paper towel–lined cooling rack.
8. Cool before glazing: Allow the bars to come to room temperature.
9. Make the glaze: Whisk the powdered sugar, vanilla, and warm water until smooth and glossy.
10. Glaze the bars: Dip each bar, top side down, into the glaze. Set on a cooling rack and let the glaze firm up for 4–5 minutes.

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