The Ultimate Homemade Buttermilk Bar Doughnut Recipe

This recipe breaks down the process into simple steps, yielding incredibly delicious results that rival any doughnut shop. The magic lies in the tangy buttermilk, which creates a tender crumb and unique flavor profile that’s utterly irresistible. These buttermilk bar doughnuts are perfect for a weekend brunch, a special treat, or just because you deserve it. They’re a guaranteed crowd-pleaser, filling your kitchen with an amazing aroma. Try it tonight—you won’t believe how simple and rewarding making your own classic buttermilk bar doughnuts can be! Get ready for rave reviews.

Ingredients

Doughnut Dough

• 4 ½ cups (540g) All-Purpose Flour, plus more for dusting (Using bread flour can result in a chewier doughnut, while cake flour makes them lighter, but all-purpose provides a great balance for this buttermilk bar doughnut recipe)
• 1 cup (200g) Granulated Sugar
• 1 teaspoon Salt (Enhances all other flavors)
• 4 ½ teaspoons Baking Powder (Provides the primary lift for fluffy doughnuts)
• ½ teaspoon Baking Soda (Reacts with the buttermilk’s acidity for extra tenderness and lift)
• ½ teaspoon Ground Nutmeg (Classic doughnut spice, don’t skip it!)
• Optional Spices: ¼ teaspoon cinnamon or cardamom for extra warmth
• 1 cup (240ml) Buttermilk, room temperature (The star ingredient! Creates tang and tenderness. See FAQs if you don’t have any)
• 3 Large Eggs, room temperature
• ¼ cup (½ stick or 57g) Unsalted Butter, melted and slightly cooled
• 1 teaspoon Vanilla Extract
• Vegetable Oil or Canola Oil, for frying (about 6-8 cups, depending on your pot)

Simple Glaze

• 2 cups (240g) Powdered Sugar, sifted
• ¼ cup (60ml) Milk or Buttermilk
• ½ teaspoon Vanilla Extract
• Pinch of Salt

Universal Tips:

• Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a straight edge. Scooping directly packs too much flour, making doughnuts dense.
• Use Room Temperature Ingredients: Eggs and buttermilk incorporate much better into the batter when not chilled, leading to a smoother, more uniform dough structure for your buttermilk bar doughnuts.

Step-by-Step Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, baking soda, and nutmeg (plus any optional spices). Whisking well ensures the leavening agents are evenly distributed for a consistent rise in your buttermilk bar doughnuts.
2. Combine Wet Ingredients: In a separate medium bowl, whisk together the room temperature buttermilk, eggs, melted butter, and vanilla extract until well combined.
3. Mix Dough: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon just until combined. Be careful not to overmix; a few lumps are okay. Overmixing develops the gluten too much, resulting in tough doughnuts instead of tender ones. The dough will be quite sticky.
4. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours (even overnight works!). Why? Chilling solidifies the butter and hydrates the flour, making the sticky dough much easier to handle and roll out. It also allows the flavors to meld beautifully for a tastier buttermilk bar doughnut. Getting the dough right is key, as experts like King Arthur Baking emphasize in their Buttermilk Doughnuts recipe.
5. Roll Out Dough: Turn the chilled dough out onto a generously floured surface. Dust the top of the dough and your rolling pin with flour as well. Gently roll the dough out to about ½-inch thickness. If the dough springs back, let it rest for 5 minutes before continuing.
6. Cut Doughnut Bars: Using a sharp knife or a pizza cutter, cut the dough into rectangular bars, roughly 1 inch wide and 3-4 inches long. You can gently re-roll the scraps once, but handle them minimally to avoid toughness. Place the cut bars onto a lightly floured baking sheet.
7. Heat the Oil: Pour the oil into a heavy-bottomed pot or Dutch oven, ensuring it’s at least 2-3 inches deep. Heat the oil over medium heat until it reaches 360-370°F (182-188°C). Use a deep-fry or candy thermometer to monitor the temperature accurately. Why? Correct oil temperature is crucial. Too hot, and the outside burns before the inside cooks. Too cool, and the doughnuts absorb too much oil, becoming greasy.
8. Fry the Doughnuts: Carefully lower 3-4 doughnut bars into the hot oil using a spider strainer or slotted spoon – don’t overcrowd the pot, as this lowers the oil temperature. Fry for about 60-90 seconds per side, or until deep golden brown and puffed. They should float quickly if the oil is hot enough. Adjust the heat as needed to maintain the target temperature.
9. Drain Doughnuts: Once golden brown on both sides, remove the buttermilk bar doughnuts from the oil using the spider strainer, allowing excess oil to drip off. Transfer them to a wire rack set over paper towels or a baking sheet to cool slightly. Achieving that perfect old-fashioned texture, similar to what Sally’s Baking Addiction details for Old-Fashioned Doughnuts, comes down to careful frying and temperature control.
10. Make the Glaze: While the doughnuts are cooling slightly (they should still be warm for glazing), whisk together the sifted powdered sugar, milk (or buttermilk), vanilla extract, and pinch of salt in a shallow bowl until smooth. If it’s too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
11. Glaze the Doughnuts: Dip the top of each warm buttermilk bar doughnut into the glaze, lift it out, and let the excess drip back into the bowl. Place the glazed doughnuts back on the wire rack to allow the glaze to set (about 10-15 minutes). For a thicker coat, you can double-dip once the first layer is partially set.

Servings Ideas

Serving your freshly made buttermilk bar doughnuts is almost as fun as eating them! These classic treats shine on their own but are even better with thoughtful pairings and presentation. For a quintessential breakfast or brunch spread, pair warm buttermilk bar doughnuts with a robust cup of freshly brewed coffee or a creamy latte.

The bitterness of the coffee beautifully cuts through the sweetness of the glaze. Alternatively, a tall glass of cold milk is a timeless companion, loved by kids and adults alike. For a more decadent experience, serve them alongside a small bowl of fresh berries (like raspberries or strawberries) to add a touch of freshness and tartness that complements the tangy buttermilk flavor.

When plating, simple elegance works best. Arrange the buttermilk bar doughnuts on a rustic wooden board or a classic white platter. You can stack them casually or line them up neatly. Consider an extra drizzle of glaze just before serving for that irresistible visual appeal, or a very light dusting of powdered sugar or cinnamon.

For gatherings, placing them on a tiered stand can create an impressive centerpiece. These buttermilk bar doughnuts are best served warm, but they remain delicious at room temperature for several hours. Enjoy the simple perfection!

FAQs

1. Can I make these buttermilk bar doughnuts ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Make the dough as directed in steps 1-3, then cover it tightly with plastic wrap and refrigerate. Chilling the dough longer actually enhances the flavor. When ready to cook, proceed with rolling, cutting, and frying (step 5 onwards). Fried doughnuts are best enjoyed fresh, ideally within a few hours of making them.

2. What if I don’t have buttermilk? Can I make a substitute?

Absolutely! If you don’t have buttermilk, you can easily make a substitute. For every 1 cup of buttermilk needed in the recipe, measure out 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup. Then, add enough regular milk (whole or low-fat works best) to reach the 1-cup line. Stir gently and let it sit for 5-10 minutes. It will curdle slightly and mimic the acidity and thickness of buttermilk, working perfectly in this buttermilk bar doughnut recipe.

3. Why is my doughnut dough so sticky? How can I handle it?

Buttermilk doughnut dough is naturally quite soft and sticky – this is what makes the finished doughnuts tender and light! The key is chilling the dough thoroughly (step 4). Cold dough is significantly less sticky and easier to manage. Also, be sure to use plenty of flour on your work surface, on top of the dough, and on your rolling pin. Don’t be shy with the flour during rolling and cutting, but gently brush off excess before frying. If it’s still unmanageable after chilling, you can work in another tablespoon or two of flour, but try to avoid adding too much, as it can make the doughnuts tough.

4. What’s the best oil for frying doughnuts? And how do I maintain the temperature?

Neutral-flavored oils with a high smoke point are best. Vegetable oil, canola oil, peanut oil, or shortening are all excellent choices for frying buttermilk bar doughnuts. Avoid olive oil, as its flavor is too strong and its smoke point is lower. Maintaining the temperature (360-370°F or 182-188°C) is crucial. Use a deep-fry/candy thermometer clipped to the side of the pot. Fry only a few doughnuts at a time to prevent the oil temperature from dropping too much. You’ll likely need to adjust the stove heat slightly up or down between batches to keep it in the target range.

5. How should I store leftover buttermilk bar doughnuts?

Ideally, doughnuts are best eaten the same day they are made. However, if you have leftovers, store them in an airtight container at room temperature for up to 1-2 days. Avoid refrigerating them, as it can make them stale faster. You can briefly reheat a day-old doughnut in the microwave for 10-15 seconds to soften it slightly before enjoying. The glaze may become a bit softer upon storage.

6. Can I bake these doughnuts instead of frying them?

This specific recipe is formulated for frying, which gives the buttermilk bar doughnuts their characteristic texture (crisp outside, fluffy inside). While you could try baking them (perhaps at 375°F for 10-15 minutes), they will have a very different, more cake-like texture, not the classic fried doughnut experience. If you prefer baking, I recommend seeking out a recipe specifically developed for baked buttermilk doughnuts. Love easy breakfast ideas? Explore more inspiration here: [/breakfast-recipes].

Conclusion

There’s truly something special about biting into a warm, homemade buttermilk bar doughnut that you’ve crafted yourself. This recipe proves that achieving that perfect balance of a slightly crisp exterior, a tender, tangy crumb, and a sweet glaze is well within reach in your own kitchen.

The process, from mixing the simple dough to watching the bars puff up in the hot oil, is incredibly rewarding. These buttermilk bar doughnuts are more than just a treat; they’re a taste of nostalgia and comfort, perfect for sharing with loved ones or savoring solo. Remember the keys: don’t overmix the dough, chill it properly, and keep a close eye on that oil temperature for perfect results every time.

Pro Tips:

• For a maple twist, substitute maple extract for the vanilla extract in the glaze and use buttermilk or cream for a richer flavor.
• Add citrus zest, like orange or lemon zest (about 1 teaspoon), to the dry ingredients for a bright, fresh flavor dimension that pairs wonderfully with the buttermilk.
• Don’t overcrowd the fryer! Frying in small batches ensures the oil temperature stays consistent, leading to evenly cooked, non-greasy doughnuts.
• For a chocolate glaze, melt 4 oz of semi-sweet chocolate with 2 tablespoons of butter and a splash of milk until smooth. Dip the cooled doughnuts for a decadent variation.

Give this buttermilk bar doughnut recipe a try – you’ll be amazed at how delicious homemade can be!

The Ultimate Homemade Buttermilk Bar Doughnut Recipe

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These Buttermilk Bar Doughnuts bring classic doughnut shop vibes straight to your kitchen. Golden, fluffy, tangy, and glazed to perfection, they’re a weekend-worthy treat made simple. Tangy buttermilk creates unbeatable flavor and texture in this easy doughnut recipe. Great for brunch or indulgent snacking!

• Author: Kiera
• Prep Time: 20 minutes (+2 hours chill)
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12-15 doughnut bars 1x
• Category: Breakfast, Dessert
• Method: Fried
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 ½ cups (540g) All-Purpose Flour, plus more for dusting
• 1 cup (200g) Granulated Sugar
• 1 tsp Salt
• 4 ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Ground Nutmeg
• Optional: ¼ tsp Cinnamon or Cardamom
• 1 cup (240ml) Buttermilk, room temp
• 3 Large Eggs, room temp
• ¼ cup (57g) Unsalted Butter, melted
• 1 tsp Vanilla Extract
• Vegetable or Canola Oil, for frying (about 6-8 cups)
• For the Glaze:
• 2 cups (240g) Powdered Sugar, sifted
• ¼ cup (60ml) Milk or Buttermilk
• ½ tsp Vanilla Extract
• Pinch of Salt

Instructions

1. Combine Dry Ingredients: Whisk flour, sugar, salt, baking powder, baking soda, nutmeg, and optional spices in a large bowl.
2. Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla until smooth.
3. Form Dough: Add wet ingredients to dry and mix with a spatula just until combined. Dough will be sticky.
4. Chill: Cover and refrigerate dough for 1-3 hours (or overnight).
5. Roll Out: Flour your surface and roll chilled dough to ½-inch thickness.
6. Cut Bars: Cut dough into 1×4 inch bars and transfer to floured sheet.
7. Heat Oil: Heat oil in a pot to 360-370°F (182-188°C).
8. Fry: Fry bars in batches for 60-90 seconds per side, until golden brown. Drain on rack.
9. Make Glaze: Whisk powdered sugar, milk, vanilla, and salt until smooth.
10. Glaze: Dip warm doughnuts in glaze. Let set 10-15 minutes before serving.

Notes

For extra flair, try maple or chocolate glaze variations. Chill dough fully for easy handling and perfect texture. Don’t overcrowd your fryer – fry in batches for best results!

Nutrition

• Serving Size: 1 doughnut bar
• Calories: 310
• Sugar: 20g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Keywords: buttermilk bar doughnuts, homemade doughnuts, fried doughnuts, breakfast treats