---
source: https://www.cooksillustrated.com/recipes/1194-cinnamon-sugared-buttermilk-doughnuts
serves: 16
prep time: 30 minutes
cook time: 20 minutes
total time: 50 minutes
tags:
  - breakfast
  - dessert
---

Tip: Traditional buttermilk bar doughnuts are shaped into rectangles and scored with a shallow lengthwise slit down the center so they split into their iconic craggly crest as they fry. Dipping the warm bars into a vanilla powdered sugar glaze allows the glaze to pool inside the ridges.

In the bowl of a #stand mixer{}, stir together 1 cup @all-purpose flour{3.5%cups}, @sugar{1%cup}, @baking powder{2%tsp}, @baking soda{0.5%tsp}, @nutmeg{1%tsp}, and @salt{1%tsp}. In a #2-cup liquid measuring cup{}, whisk together @buttermilk{0.75%cup}, melted @butter{4%Tbsp}, @eggs{2}, @egg yolk{1}, and @vanilla extract{1%tsp}.

Fit the stand mixer with the paddle attachment. Add the wet ingredients to the dry ingredients and mix on medium speed until smooth, about ~{30%seconds}. Decrease speed to low, add the remaining 2.5 cups all-purpose flour, and mix until just combined, about ~{30%seconds}. Stir the batter once or twice with a #rubber spatula{} to ensure all flour is incorporated. (The dough will be moist and tacky, between a cake batter and cookie dough).

Heat @vegetable shortening{6%cups} in a #large Dutch oven{} over medium-low heat until it reaches 375°F. While the oil is heating, line a #rimmed baking sheet{} with #parchment paper{} and lightly dust it with flour.

Turn the dough onto a well-floured work surface. Roll the dough with a heavily floured #rolling pin{} into a rectangle about 1/2-inch thick (approx 7 by 14 inches). Using a #bench knife or pizza cutter{}, cut the dough into rectangular bars about 3.5 inches long by 1.5 inches wide, yielding 14 to 16 bars. Using a small #paring knife{}, make a shallow lengthwise slit (about 1/4-inch deep) down the center of each bar. Transfer the cut bars to the prepared baking sheet.

In a #medium bowl{}, whisk together @powdered sugar{2%cups}, @whole milk{3%Tbsp}, melted @butter{1%Tbsp}, and @vanilla extract{1%tsp} until smooth to make the glaze. Cover the bowl with plastic wrap until ready to glaze.

Set a #wire rack{} in a second rimmed baking sheet and line half with a triple layer of #paper towels{}. Using your hands or a spider skimmer, carefully place the dough bars into the hot fat 3 or 4 at a time, adjusting the heat as necessary to maintain oil temperature between 360°F and 365°F. Fry the doughnuts until golden brown, 60 to ~{75%seconds} per side. Transfer to the paper towels to drain for ~{1%minute}.

While still warm, dip the top craggy side of each doughnut into the glaze, letting excess drip back into the bowl. Transfer to the wire rack, glazed side up, to let the glaze set for ~{5%minutes}. Serve warm.