Buttermilk Bar Donuts Recipe (Old-Fashioned Bakery Style)
Prep Time: 25 minutes
Cook Time: 15 minutes
Rest Time: 15 minutes
Total Time: 55 minutes
Servings: 10–12 bar donuts
Cuisine: American
Course: Breakfast, Dessert
Calories: Approximately 380 per donut
Buttermilk Bar Donuts – Crispy Outside, Soft and Cake-Like Inside
If you’ve ever visited a classic donut shop, you’ve likely seen the iconic Buttermilk Bar Donut. With its signature ridged shape, crispy golden crust, tender cake-like center, and sweet vanilla glaze, this old-fashioned favorite is a treat that’s impossible to resist.
Unlike yeast donuts, buttermilk bar donuts are made with a rich cake batter that gets its light texture from baking powder and baking soda. The buttermilk adds a slight tang while keeping the donuts incredibly moist and flavorful. Once fried until golden brown and dipped in a glossy vanilla glaze, they’re every bit as delicious as the bakery version.
Whether you’re making them for a weekend breakfast, brunch, or a special dessert, these homemade buttermilk bar donuts are sure to impress family and friends.
Why You’ll Love This Recipe
- Crispy outside with a soft, fluffy center
- Rich buttery flavor with a hint of tang from buttermilk
- Bakery-style texture at home
- Easy cake donut recipe with no yeast
- Ready in under an hour
- Perfect for breakfast, brunch, or dessert
- Delicious with coffee or tea
- Freezer-friendly
Ingredients
For the Donuts
- 3 cups (375g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg (optional, but traditional)
- ¼ teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- Vegetable oil, for frying
For the Vanilla Glaze
- 2½ cups (300g) powdered sugar
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Pinch of salt
Kitchen Equipment
- Large mixing bowls
- Electric mixer or whisk
- Rolling pin
- Sharp knife or dough cutter
- Deep frying pan or Dutch oven
- Cooking thermometer
- Cooling rack
- Paper towels
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Nutmeg
- Cinnamon
Mix until everything is evenly combined.
Step 2: Prepare the Wet Ingredients
In another bowl, beat together:
- Softened butter
- Egg yolks
- Vanilla extract
Gradually mix in the buttermilk until smooth.
Step 3: Make the Dough
Slowly add the wet ingredients to the dry ingredients.
Mix gently until a soft dough forms.
Do not overmix, as this can make the donuts tough.
The dough will be slightly sticky.
Step 4: Chill the Dough
Cover the bowl with plastic wrap.
Refrigerate for 15–30 minutes.
Chilling makes the dough easier to handle and helps the donuts keep their shape while frying.
Step 5: Shape the Donuts
Lightly flour your work surface.
Roll the dough to about ¾-inch thickness.
Using a knife or bench scraper, cut the dough into rectangles about 4 inches long and 2 inches wide.
Make a shallow slit down the center of each bar. This helps the donuts develop their characteristic cracked appearance during frying.
Step 6: Heat the Oil
Pour about 2–3 inches of vegetable oil into a deep pot or Dutch oven.
Heat the oil to 350°F (175°C).
Use a kitchen thermometer to maintain a steady temperature. Oil that is too hot will burn the outside before the inside cooks; oil that is too cool will make the donuts greasy.
Step 7: Fry the Donuts
Carefully place 2–3 donuts into the hot oil without overcrowding the pan.
Fry for 2–3 minutes per side, turning once, until deep golden brown.
The donuts should puff slightly and develop crisp edges.
Transfer them to a wire rack lined with paper towels to drain excess oil.
Step 8: Make the Glaze
While the donuts cool slightly, whisk together:
- Powdered sugar
- Milk
- Vanilla extract
- Melted butter
- Pinch of salt
The glaze should be smooth and pourable. Add a little more milk if it’s too thick, or a little more powdered sugar if it’s too thin.
Step 9: Glaze the Donuts
Dip each warm donut into the glaze, coating both sides if desired.
Place the glazed donuts on a wire rack.
Allow the glaze to set for about 10–15 minutes before serving.
Tips for the Best Buttermilk Bar Donuts
1. Use Fresh Buttermilk
Fresh buttermilk gives the donuts their signature tang and tender texture.
2. Don’t Overmix
Mix just until the dough comes together to keep the donuts light.
3. Chill Before Shaping
Cold dough is much easier to roll and cut.
4. Monitor the Oil Temperature
Maintaining 350°F (175°C) ensures evenly cooked, non-greasy donuts.
5. Glaze While Warm
Warm donuts absorb the glaze slightly, creating a glossy bakery-style finish.
Delicious Variations
Maple Glazed Donuts
Replace the vanilla in the glaze with maple extract and add 2 tablespoons of maple syrup.
Chocolate Glaze
Mix 2 tablespoons of unsweetened cocoa powder into the glaze for a rich chocolate coating.
Cinnamon Sugar Donuts
Skip the glaze and toss the warm donuts in a mixture of cinnamon and granulated sugar.
Lemon Glaze
Add 1 tablespoon of fresh lemon juice and a little lemon zest to the glaze for a bright citrus flavor.
Spiced Donuts
Increase the cinnamon and add a pinch of cloves and allspice for a warm autumn twist.
What to Serve with Buttermilk Bar Donuts
These donuts pair wonderfully with:
- Freshly brewed coffee
- Cappuccino
- Latte
- Black tea
- Hot chocolate
- Fresh fruit
- Greek yogurt
- Scrambled eggs for brunch
Storage Instructions
Store the donuts in an airtight container at room temperature for up to 2 days.
For the best texture, enjoy them fresh on the day they are made.
Freezing Instructions
Freeze unglazed donuts in a freezer-safe bag for up to 2 months.
Thaw at room temperature and glaze just before serving.
Frequently Asked Questions
Can I bake these instead of frying?
These donuts are designed to be fried for their signature crispy exterior. Baking will produce a different texture.
Can I use homemade buttermilk?
Yes. Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5–10 minutes before using.
Why are my donuts greasy?
Greasy donuts are usually caused by oil that is too cool. Keep the frying temperature around 350°F (175°C).
Can I make the dough ahead of time?
Yes. You can refrigerate the dough overnight, then shape and fry the donuts the next day.
Can I use whole milk instead of buttermilk?
You can, but buttermilk gives the donuts their classic flavor and softer texture.
Nutrition Information (Approximate Per Donut)
- Calories: 380
- Protein: 5g
- Carbohydrates: 52g
- Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 290mg
- Fiber: 1g
- Sugar: 28g