Ingredients

4 tablespoons unsalted butter (for melting)

3 1/2 cups all-purpose flour (plus more for dusting)

2 teaspoons baking powder

1 teaspoon kosher salt

3/4 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 tablespoon vanilla extract

2 large eggs

1 large egg yolk

3/4 cup buttermilk

2 to 3 quarts vegetable oil (for deep frying)

2 1/2 cups powdered sugar (sifted if lumpy)

1/4 cup water (plus more as needed)

1 tablespoon vanilla extract (for glaze)

Instructions

Step 1: Place 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on HIGH until melted. Set aside to cool slightly.

Step 2: In a medium bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon baking soda.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1 tablespoon vanilla extract. Beat on medium speed for about 2 minutes until combined.

Step 4: Reduce the speed to low and add 2 large eggs and 1 large egg yolk one at a time, mixing well after each addition. Add 3/4 cup buttermilk and mix until just combined.

Step 5: Add the flour mixture all at once and mix on the lowest speed just until a few streaks of flour remain. Remove the bowl and mix by hand until there are no dry bits of flour. Refrigerate for at least 30 minutes and up to overnight.

Step 6: Line two rimmed baking sheets with parchment paper and dust with flour. Flour a work surface and your hands. Transfer half of the dough to the work surface, patting it into a 3×24-inch rectangle.

Step 7: Cut the rectangle crosswise into 1 1/2-inch by 3-inch bars. Gently press down the center of each bar to create an indentation. Brush off excess flour.

Step 8: Transfer each bar to one of the baking sheets, flipping it over so the indentation side is down. Refrigerate and repeat with the remaining dough.

Step 9: In a large pot or Dutch oven, heat about 2 inches of vegetable oil to 370ºF. Fit a wire rack over a baking sheet.

Step 10: Remove the first tray of bars from the refrigerator. Fry in batches of 6 to 8, maintaining the oil temperature between 360º to 365ºF until golden brown, about 1 1/2 minutes per side. Transfer the donuts to the rack to drain.

Step 11: For the glaze, whisk together 2 1/2 cups powdered sugar, 1/4 cup water, and 1 tablespoon vanilla extract until smooth. Adjust consistency with more water if needed.

Step 12: Dip each donut indentation-side down halfway into the glaze. Allow excess glaze to drip back into the bowl. Place glazed-side up on the rack and let sit until the glaze is set.

Tips & Variations

For extra flavor, brown the butter before melting it to deepen the glaze’s richness.

If you don’t have buttermilk, substitute with regular milk plus 1 tablespoon of lemon juice or vinegar per 3/4 cup.

Maintain a consistent oil temperature using a thermometer to ensure even frying and avoid greasy donuts.

Try adding a pinch of cinnamon or cardamom to the dough for a different spice profile.

FAQs

Can I bake these donut bars instead of frying?

While the recipe is designed for frying to achieve the traditional crisp exterior and soft interior, you could try baking the bars at 350ºF for 12–15 minutes. They won’t have the same texture but will still be tasty.

What should I do if my glaze is too thick or too thin?

If the glaze is too thick, add water a teaspoon at a time until it reaches a smooth, dippable consistency. If too thin, slowly add more powdered sugar until it thickens adequately for dipping.