perfection Crispy, fluffy buttermilk bar doughnuts are perfect for a weekend baking project
I am an equal opportunity doughnut lover. I love them all, from the mass-produced to the artisanal. But if I had to pick a favorite, it would be the old-fashioned buttermilk bar, which boasts craggy edges and a glazed top that I can’t get enough of.
Buttermilk bars rose to popularity in Los Angeles-based momand-pop doughnut shops in the 1960s. Because I have yet to try one in LA, I did what I do best: I developed a recipe at home. The ones I’m sharing here are crispy on the outside and fluffy on the inside, and make for a fabulous weekend baking project.
Buttermilk bars, as their name implies, are shaped into rectangles rather than circles — but otherwise, they’re pretty similar to classic old-fashioned doughnuts made with buttermilk. Here are some helpful tips for making them at home.
Use whatever type of sugar you have on hand. I like to make the dough with equal parts granulated and brown sugars, but you can use either all granulated sugar or all light brown sugar with equally successful results.
Be generous with the flour. Although the doughnut dough is very sticky, it can take some tough love, so don’t be afraid to flour your hands and the work surface to prevent it from sticking.
Use a fish spatula to transfer doughnuts to the oil.
I find a fish spatula is the easiest tool for transferring the doughnuts to the oil and retrieving them, but many others prefer to use a spider. Use whatever frying utensil you are most comfortable working with.
Perhaps most importantly, don’t be too precious. These doughnuts are meant to be rustic, and no matter what shape they enter the oil in, they’re guaranteed to be delicious.
9. Fill a large, heavy pot or Dutch oven with at least 2 inches of vegetable oil. Heat the oil on medium-high heat until 350 degrees, or a bit above (the temperature will drop when you add your doughnuts). Meanwhile, fit a wire rack over a baking sheet.
10. Remove
Make the glaze: 1. Place 2. Dip a doughnut indentation-side down halfway into the glaze. Lift it up and allow the excess glaze to drip off. Return to the rack glazed side up and repeat with the remaining doughnuts.
Recipe note: