Ingredients
Equipment
Method
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freshly grated nutmeg. Set this aside for later.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed. Let it go for a good 3-5 minutes until the mixture is light, fluffy, and noticeably paler in color.
- Add Eggs and Vanilla: Add the eggs one at a time, making sure to beat well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Stir in the vanilla extract.
- Alternate Wet and Dry: With the mixer on low speed, begin adding the dry ingredient mixture in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix only until the last streaks of flour disappear. The dough will be very soft and sticky—this is exactly what you want!
- Chill the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc or rectangle. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, but overnight is even better. This step is essential; don't skip it!
- Roll and Cut: Lightly flour your work surface, your rolling pin, and your hands. Roll the chilled dough into a large rectangle about ½ inch thick. Try to keep the thickness as even as possible. Using a sharp knife or a pizza cutter, slice the dough into rectangular bars, roughly 1 inch wide and 3-4 inches long.
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour in enough oil to reach a depth of 3-4 inches. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 350°F (175°C). Maintaining this temperature is crucial for donuts that are cooked through but not greasy.
- Fry the Donut Bars: Working in batches, carefully lower 3-4 donut bars into the hot oil. Don’t overcrowd the pot. Fry for about 1-2 minutes per side, until they are beautifully golden brown and puffed up.
- Drain and Cool: Use a slotted spoon or spider strainer to remove the cooked donut bars from the oil, allowing any excess to drip off. Transfer them to a wire rack set over a baking sheet to drain and cool slightly.
- Make the Glaze: While the donuts are cooling a bit, whisk together the sifted confectioners' sugar, milk or cream, vanilla extract, and salt in a medium bowl until you have a smooth, pourable glaze.
- Glaze and Set: Dip each warm (not piping hot) donut bar into the glaze, coating at least one side. Place the glazed bars back on the wire rack and let the glaze set for about 15-30 minutes before serving.
Notes
Chilling the dough is a non-negotiable step; it makes the soft dough manageable and enhances flavor. Maintain a consistent oil temperature of 350°F (175°C) using a thermometer for perfectly cooked, non-greasy donuts. For variations, try a cinnamon-sugar coating instead of glaze, add citrus zest to the dough, or create different glazes like maple or chocolate. Leftovers can be stored in an airtight container at room temperature for up to 2 days.