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Old-Fashioned Buttermilk Donut Bars with Brown Butter Maple Vanilla Bean Glaze

Three stacked pieces of moist buttermilk donut bars topped with a thick, glossy caramel-colored glaze.
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Create bakery-style Old-Fashioned Buttermilk Donut Bars at home. These bars are tender and cakey, topped with a rich brown butter maple vanilla bean glaze for a nostalgic, indulgent treat perfect for brunch or dessert.

Ingredients

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  • 3 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup salted butter, melted
  • 2 large eggs plus 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup buttermilk, room temperature
  • 4–6 cups high heat oil for frying (like canola or avocado oil)
  • For the Brown Butter Maple Vanilla Bean Glaze:
  • 1 1/2 cups powdered sugar
  • 6 tablespoons salted butter
  • 1/3 cup maple syrup
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean paste or extract
  • Pinch of salt

Instructions

  1. Prepare the dough: In a large bowl, whisk together the cake flour, baking powder, salt, nutmeg, and baking soda.
  2. In a separate bowl, whisk the brown sugar and granulated sugar into the melted butter until combined. Add the eggs and egg yolk, mixing well. Stir in the vanilla extract.
  3. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the dough.
  4. Chill the dough for at least 1 hour. This step helps the dough handle better for cutting.
  5. Roll out the dough on a lightly floured surface to about 1/2-inch thickness. Use a sharp knife or pizza cutter to cut the dough into rectangular bar shapes (about 3×2 inches).
  6. Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature closely.
  7. Carefully fry the donut bars in batches, turning once, until they are golden brown on both sides, about 1-2 minutes per side. Do not overcrowd the pot.
  8. Remove the bars with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Let them cool slightly.
  9. Prepare the glaze: Brown the butter in a small saucepan over medium heat, swirling until the milk solids turn nutty brown and fragrant. Immediately pour the brown butter into a heatproof bowl, leaving any dark sediment behind. Let it cool for 5 minutes.
  10. Whisk the powdered sugar, maple syrup, milk, vanilla bean paste, and salt into the slightly cooled brown butter until the glaze is smooth. If the glaze is too thick, add milk, 1 teaspoon at a time.
  11. Dip the tops of the warm donut bars into the glaze, or drizzle generously over the bars. Allow the glaze to set before serving.

Notes

  • For cake flour substitute, measure 1 cup of all-purpose flour, remove 2 tablespoons of flour, and replace with 2 tablespoons of cornstarch. Whisk well.
  • If you prefer not to fry, you can bake these bars at 375°F (190°C) for 10-12 minutes, or until lightly golden. Glaze after cooling slightly.
  • Use real maple syrup for the best flavor in the brown butter maple vanilla bean glaze.

Nutrition

Find it online: https://cookerycommand.com/buttermilk-donut-bars/