TIP: CAUTION!!! DO NOT DROP THE DONUT INTO THE HOT OIL!! This will cause splatters and potential burns! Please be very careful when working with HOT Oil! Once the oil is at the desired temperature, flour a very thin metal spatula, or even a fish spatula, and use it to carefully transfer the bar to the hot oil. We aren’t attempting to call to the fire department.) Line a cooling rack with a thick layer of paper towels, about 4 thick, and place it near where you’re cooking. You may have to adjust the heat to keep a steady temperature. The temperature will drop when you add your doughnuts, but while frying, you want your temperature to stay right around 330° – 350°. 4 in the beginning, and then I added two more cups towards the end of frying to bring the level back up to 2 inches.Īttach a candy thermometer to the side of the pot and heat the shortening on medium-high heat until the temperature reaches 350 degrees, or a bit above. The smaller the pot the less Crisco you’ll have to use.
TIP: I use a large sauce pan rather that a large heavy pot! Just to make sure I have enough shortening for this recipe. Once the shortening is melted you should have at least 2 inches of oil, if it’s not at least 2 inches, add more shortening. However, you can substitute all-purpose flour for the cake flour.įill a large, heavy pot with 6 cups of shortening. Using Cake Flour will make a lighter donut than all-purpose flour, because of the gluten content. TIP: If you don’t own a sifter, or want to simplify things, use a wire whisk to combine the dry ingredients. In a large bowl sift together 3 1/2 cups cake flour, 2 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons salt. Now….let’s get baking! How To Make Buttermilk Bar Donuts with Vanilla Bean Glaze If you can find it…I highly recommend using it in this recipe. Vanilla bean paste is a blend of concentrated vanilla extract and vanilla bean powder, creating a paste much like maple syrup, with a more intense vanilla flavor and flecks of vanilla bean pod.
The donuts absorb less oil from Crisco than vegetable oil. Frying: You can use regular vegetable oil, but for the perfect Buttermilk Donuts, I recommend using melted Crisco Shortening.Tips for making the Perfect Buttermilk Bar Donuts I’m not one to give up, so I did a lot of research and came up with the most amazing Buttermilk Bar Recipe! Let’s discuss a few tips before you begin.
One that fried up with that glorious craggy cake donut top in the donut shop! Somehow I just couldn’t find that perfect recipe. Suddenly I had an absurd craving for a buttermilk bar doughnut! (That’s how I roll…see a carb…want a carb! I’m every advertiser’s dream!) There was only one problem… I’ve never found an old-fashioned cake donut recipe I liked. A vanilla-infused classic old-fashioned doughnut without the hole…just one big glorious bar of Yum! (Big enough to share…but I’m not that good at sharing! Not when it comes to my carbs!) That photo filled my mind with happy memories! Memories of early morning donut runs before school at the local donut stop! (It was actually called “The Donut Stop”…go figure!) My favorite was the Buttermilk Bar.