Old-Fashioned Buttermilk Donuts Bars with Brown Butter Maple Vanilla Bean Glaze
These Old-Fashioned Buttermilk Donut Bars with a Brown Butter Maple Vanilla Bean Glaze are the perfect balance of crisp and fluffy. Made with buttermilk for a tender crumb, these classic donut bars are fried to golden perfection and coated in a luscious brown butter maple vanilla bean glaze that adds a rich, nutty depth of flavor. Each bite is soft, buttery, and slightly crisp, making them an irresistible treat for breakfast or dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cake flour (see homemade version in the notes section of the recipe card below)
Baking powder
Salt
Nutmeg
Baking soda
Brown sugar
Granulated sugar
Salted butter
Eggs
Vanilla extract or paste
Buttermilk (or apple cider vinegar or lemon juice mixed with milk of choice)
High heat olive oil or avocado oil, for frying
Maple syrup
Milk of choice
Why You’ll Love Old-Fashioned Buttermilk Donut Bars with Brown Butter Maple Vanilla Bean Glaze:
Perfect Texture: These donut bars are soft and fluffy on the inside with a perfectly golden and crisp exterior.
Rich, Buttery Flavor: The brown butter in the glaze adds a deep, nutty richness that enhances every bite.
Sweet Maple and Vanilla Bean Glaze: A luscious glaze made with pure maple syrup and real vanilla bean takes these donuts to the next level.
Old-Fashioned Charm: Classic buttermilk donut bars that are fried to perfection for that nostalgic bakery-style taste.
Great for Any Occasion: Whether it's breakfast, brunch, or a sweet afternoon treat, these donut bars are always a hit.
Easy-to-Make Dough: The buttermilk-based dough comes together easily and fries up beautifully.
Fried to Perfection: The crisp edges contrast beautifully with the soft and tender inside.
Better Than Store-Bought: Freshly made at home, these donut bars have an unbeatable homemade flavor.
Pairs Perfectly with Coffee: The maple vanilla glaze and buttery flavor make these the perfect pairing with a cup of coffee or tea.
Make-Ahead Friendly: The dough can be prepared in advance, making these donuts perfect for a weekend treat.
Tips for Making Old-Fashioned Buttermilk Donut Bars with Brown Butter Maple Vanilla Bean Glaze:
Chill the Dough Before Rolling: After mixing, refrigerate the dough for at least 30-60 minutes to make it easier to roll and cut. This helps prevent spreading while frying.
No Need for Cold Buttermilk: Room-temperature buttermilk works just fine in this recipe, helping the dough mix smoothly without affecting texture.
Heavily Flour Your Surface: The dough is soft and slightly sticky, so generously flour your work surface and rolling pin to prevent sticking.
Don’t Overmix the Dough: Mix until just combined to keep the donuts light and fluffy. Overworking the dough can make them tough.
Cut Evenly-Sized Bars: Ensuring all bars are the same size helps them cook evenly. Use a ruler for precision if needed.
Use a Thermometer for Frying: Maintain the oil temperature at 350°F (175°C) to ensure golden, crispy outsides and perfectly cooked insides.
Fry in Small Batches: Avoid overcrowding the pan, as it can drop the oil temperature and lead to greasy donuts.
Drain on a Wire Rack: Let the fried donuts rest on a wire rack over a baking sheet instead of paper towels to keep them crisp.
Make the Glaze While the Donuts Cool: Prepare the brown butter maple vanilla bean glaze as the donuts cool slightly so it's ready for dipping.
Dip While Slightly Warm: For the best glaze coverage, dip the donuts when they’re warm but not hot, allowing the glaze to set beautifully.
Reheat Before Serving: If enjoying later, warm the donuts in a 300°F oven for a few minutes to restore their crisp exterior.
How to Store Old-Fashioned Buttermilk Donut Bars with Brown Butter Maple Vanilla Bean Glaze:
Room Temperature (Best for 1-2 Days): Store the donuts in an airtight container at room temperature for up to 2 days. Keep them in a single layer or separate layers with parchment paper to prevent sticking.
Refrigeration (Best for Longer Freshness): Place the donuts in an airtight container and store them in the fridge for up to 4-5 days. Bring to room temperature or reheat before serving for the best texture.
Freezing (Best for Long-Term Storage): Freeze the donut bars in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Store for up to 2 months.
Reheating Instructions:
Oven: Warm in a 300°F oven for 5-7 minutes until heated through and slightly crisp.
Microwave: Heat for 10-15 seconds, but be careful not to overheat, as it may soften the glaze too much.
Freezing Unfrosted Donuts: If freezing, it’s best to freeze them without the glaze. Thaw at room temperature and glaze before serving for the freshest taste.
FAQs:
Q: Can I make the dough ahead of time and fry the donuts the next morning?
A: Yes! You can mix the dough and let it rest in the refrigerator overnight. This helps develop flavor and makes shaping easier. The next morning, roll out the dough, cut the bars, and fry them as directed.
Q: Does the buttermilk need to be cold?
A: No, room temperature buttermilk works best for even mixing and a tender texture.
Q: How do I prevent the dough from sticking while rolling it out?
A: The dough is soft, so make sure to heavily flour your surface before rolling. This helps prevent sticking and makes shaping easier.
Q: How long should I chill the dough before frying?
A: Chill the dough for at least 30-60 minutes before rolling and cutting. This makes it easier to handle and helps the donuts keep their shape while frying.
Q: What’s the best oil for frying?
A: Use a neutral, high-smoke-point oil, I used a high heat olive oil, but avocado, vegetable, canola, or peanut oil works great. Keep the oil at 350°F (175°C) for even cooking.
Q: How do I know when the donuts are fully cooked?
A: The donuts should be golden brown on both sides and should feel slightly firm to the touch. Fry for 1-2 minutes per side and check the first batch to ensure they’re fully cooked inside.
Q: How do I make sure the glaze sticks to the donuts?
A: Make the glaze while the donuts are cooling so it’s ready when they are slightly warm. Dip each donut bar into the glaze and let the excess drip off before setting them on a cooling rack.
Q: Can I freeze the donuts?
A: Yes! You can freeze the unglazed donuts in an airtight container for up to 2 months. Thaw at room temperature, warm slightly, and then glaze before serving.
Q: Can I reheat the donuts?
A: Yes! For the best texture, warm them in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds.
Check out my other breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these old-fashioned buttermilk donut bars with brown butter maple vanilla bean glaze. Happy baking!
