The Ultimate Buttermilk Donut Bars with Brown Butter Maple Glaze

Baked Buttermilk Donut Bars

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Preparation time:40 Mins

Cooking time:40 Mins

Servings:12 generous bars

Ingredients:

• 3 cups All-Purpose Flour (spooned and leveled)
• 1 cup Granulated Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt (fine sea salt preferred)
• 1/2 cup (1 stick) cold Unsalted Butter, cut into small cubes
• 2 Large Eggs (room temperature)
• 1 cup Buttermilk (full-fat preferred)
• 1 tsp Vanilla Extract
• 1/2 cup Unsalted Butter (for browning)
• 3 cups Powdered Sugar (sifted)
• 1/4 cup Maple Syrup (Grade A Dark)
• 3 Tbsp Buttermilk (for thinning)
• 1 tsp Vanilla Bean Paste or seeds from 1/2 vanilla bean
• Pinch of Salt (for glaze)

Instructions:

• Preheat oven to 375°F (190°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an overhang.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Cut in the cold, cubed butter using fingertips or a pastry blender until the mixture resembles coarse crumbs.
• In a separate bowl, lightly whisk the eggs, 1 cup buttermilk, and vanilla extract.
• Pour the wet mixture into the dry ingredients and gently mix with a spatula until just combined. Do not overmix.
• Scrape the batter into the prepared pan, spread evenly, and let rest on the counter for 15 minutes.
• Bake for 25–30 minutes, or until a skewer inserted near the centre comes out clean or with moist crumbs.
• Let the bars cool in the pan for 15 minutes, then use the parchment overhang to carefully lift the warm cake onto a wire rack to cool completely.
• To make the glaze, melt the 1/2 cup butter in a light-coloured saucepan over medium heat until milk solids toast and turn amber. Immediately pour into a heatproof bowl to stop cooking and let cool slightly (about 5 minutes).
• Whisk the sifted powdered sugar, maple syrup, and vanilla bean paste into the warm brown butter.
• Whisk in the 3 Tbsp buttermilk, one tablespoon at a time, until the glaze is smooth and pourable. Add the pinch of salt.
• Once the bars are completely cool, drizzle or spread the glaze evenly over the top. Allow the glaze to set for 20-30 minutes before slicing into 12 bars.

Nutrition Facts

Calories	349 kcal
Protein	2.5 g
Fat	16.8 g
Carbs	41.1 g
Fiber	0.5 g
Sodium	5665 mg

Recipe Info

Category	Dessert, Breakfast, Baked Goods
Cuisine	American

Ditching the Fryer: Introducing the Pan-Baked Buttermilk Donut Bars Sensation

There is something intrinsically comforting about a classic cake donut—that tender, slightly dense crumb, often carrying the faintest whisper of tanginess that only buttermilk can impart. Traditionally, achieving this joy involved a significant commitment: heating vats of oil and navigating the messy process of frying. But what if I told you that you could capture that exact nostalgic flavour profile, transform it into perfectly portioned squares, and achieve it all within the straightforward confines of your oven? Welcome to the world of buttermilk donut bars recipe baked cake donut bars . This method strips away the fuss while amplifying the pure, unadulterated deliciousness. We are simplifying the process without compromising the integrity of that iconic donut texture, resulting in truly easy donut bars perfect for any occasion, from weekend mornings to late-night sweet cravings.

Why These Baked Cake Donut Bars Triumph Over Tradition

The shift from fried rings to baked squares isn’t just about convenience; it’s about optimizing the experience. These homemade donut bars offer consistency that deep frying rarely delivers. When you bake, you gain a uniform, golden top crust and a reliable crumb structure throughout, making every slice an equal delight. Plus, baking allows us to introduce complex flavour layers, such as the luscious topping we'll be creating, that work beautifully against the soft cake base.

The Tangy Secret: Harnessing Buttermilk for Unbeatable Texture

The backbone of this recipe is, quite rightly, the buttermilk. That slight acidity is a powerhouse in baking; it reacts beautifully with baking soda to create lift, ensuring your bars are light rather than heavy. More importantly, buttermilk proteins tenderize the gluten structure in the flour. This chemical magic ensures that even though these are baked buttermilk donuts , they possess a supremely moist, velvety interior that rivals their fried counterparts. It’s the essential ingredient for any genuine buttermilk donut bars recipe .

A Nostalgic Treat Reimagined: Simplified Baking, Maximum Flavor

We’ve taken a beloved classic—the humble cake donut—and reframed it as accessible dessert bars . By utilizing a standard 9x13 inch pan, we eliminate the tedious shaping and precise temperature monitoring required for deep frying. This modification allows us to focus our energy on developing deep flavour, particularly in the glaze. This reimagining turns a potentially intimidating weekend project into a reliable weeknight option for whipping up yummy treats .

Setting the Stage: Why This is Your New Go-To Buttermilk Donut Bars Recipe Baked Cake Donut Bars

This particular formulation of buttermilk donut bars recipe baked cake donut bars is designed for success. The ingredient balance is calibrated to yield a cake that is sturdy enough to slice cleanly yet tender enough to melt in your mouth. The inclusion of a touch of sour cream alongside the buttermilk adds an extra layer of richness often missing in leaner cake recipes, cementing this as a must-keep recipe for anyone seeking superior sweet snacks .

Assembling Your Masterpiece Components: What You Need for Perfect Bars

To achieve the perfect bake and subsequent glaze, preparation is paramount. We separate our components into the bar base itself and the decadent topping. For the bars, we need the usual dry architecture—flour, sugar, leavening agents—and key liquids that provide moisture and flavour.

Essential Dry Components: Flour, Leaning, and That Crucial Buttermilk

Start by measuring out 3 cups of all-purpose flour, ensuring it’s spooned and leveled for accuracy—don’t scoop directly from the bag! Combine this with 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a half teaspoon of fine sea salt. Crucially, we incorporate a half cup of cold, cubed unsalted butter. This is treated much like a biscuit dough, where the cold fat is cut into the dry ingredients, creating pockets that steam during baking, leading to that sought-after fluffy structure in our baked buttermilk donuts .

Wet Ingredients Spotlight: Eggs, Vanilla Bean Paste, and Sour Cream Considerations

The liquid mixture brings everything together. We whisk 2 room-temperature large eggs, 1 cup of full-fat buttermilk for that essential tang, and 1 teaspoon of vanilla extract. While this recipe calls for buttermilk, some bakers find that adding a tablespoon or two of sour cream to the liquid blend enhances the overall richness, providing an even more luxurious mouthfeel to these cake donut bars .

Tools of the Trade: Essential Pans and Mixing Gear for Precision Baking

A standard 9x13 inch baking pan is non-negotiable here—this size ensures the correct depth for a perfect cake donut bar consistency. Always line this pan with parchment paper, leaving an overhang; this acts as a sling, allowing you to lift the entire baked slab out for cooling and glazing, ensuring clean cuts later.

You will also need standard mixing bowls and a sturdy spatula for gentle folding.

Glaze Components: Achieving That Rich, Nutty Finish

The topping is where we elevate this bake. For the brown butter glaze donuts effect, you need a full half cup of unsalted butter dedicated solely to browning. This, combined with 3 cups of sifted powdered sugar, 1/4 cup of genuine Grade A dark maple syrup, a few tablespoons of extra buttermilk for thinning, and a teaspoon of rich vanilla bean paste, creates a complex, sophisticated icing that truly sings.

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The Baking Blueprint: From Batter to Golden Brown Perfection

Once your components are gathered, the process moves quickly, focusing on gentle handling and precise timing to lock in moisture. Remember, the goal is a light crumb, not a dense pound cake.

Prepping the Pan: Ensuring Zero Sticking for Clean Release

Preheat your oven to 375° F ( 190° C). Generously grease your parchment-lined 9x13 pan. That overhang of parchment isn't just for show; it’s your insurance policy against sticking, critical for transforming these into neat dessert bars .

Mixing Technique: Gentle Folding for Airy Cake Donut Bar Crumb

After cutting the cold butter into the dry components, create a well in the centre and pour in your wet mixture. Use a spatula, not a whisk, to fold everything together. The instruction here is vital: mix only until the dry ingredients are just incorporated. Lumps are fine; streaks of flour are even acceptable. Overmixing builds toughness, which we actively avoid when aiming for that signature light cake donut bars texture. Scrape the batter into the prepared pan and smooth the top lightly. Allow this batter to rest on the counter for about 15 minutes before it enters the oven.

Bake Times and Temperature Checks: Hitting the Sweet Spot

Slide the pan into the preheated oven. Bake for 25 to 30 minutes. You know they are ready when the edges are lightly golden and a skewer inserted near the center comes out clean, perhaps with just a few moist crumbs attached—a sign of perfect internal moisture retention.

Glazing Timing: When to Drizzle for Maximum Absorption

Resist the urge to glaze immediately! Remove the bars from the oven and let them cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift the entire slab out onto the rack. They must cool completely before applying the glaze; glazing warm bars results in a thin, sticky mess instead of a beautiful, opaque layer.

Crafting the Signature Topping: Mastering the Brown Butter Maple Glaze

The glaze is what transforms these simple baked goods into something truly special, worthy of being called brown butter glaze donuts . The secret lies in correctly browning the butter.

Melt your half-cup of butter gently in a light-coloured saucepan over medium heat. Pay close attention: swirl the pan frequently. You will see foam subside, and then the milk solids at the bottom will begin to toast and turn amber brown, releasing a wonderfully nutty aroma. This process takes about 4 to 6 minutes. The moment you smell that deep caramel scent, immediately pour the butter and all those toasted brown flecks into a heatproof bowl to halt the cooking process. Let it cool for five minutes—it needs to be warm, not piping hot, when mixed with the sugar.

Next, whisk the sifted powdered sugar into the warm brown butter. Then, slowly stream in the maple syrup and the potent vanilla bean paste. This mixture will be extremely thick. Gradually whisk in the buttermilk, a tablespoon at a time, until you achieve a consistency that is thick enough to coat a spoon heavily but fluid enough to drizzle smoothly across the bars. A tiny pinch of salt balances the intense sweetness, making these yummy treats addictive.

Optimizing Your Buttermilk Donut Experience: Storage and Serving Insights

Once the glorious brown butter glaze has set—which takes about 30 minutes at room temperature—you can slice these into 12 perfect portions.

Ensuring Longevity: Storing Leftover Cake Donut Bars

These buttermilk donut bars recipe creations store beautifully. Keep them in an airtight container at room temperature for up to three days. If your kitchen is particularly warm or humid, storing them in the refrigerator is fine, but allow them to come back to room temperature for 20 minutes before serving to soften the glaze slightly.

Nutritional Snapshot: Understanding the Breakdown Per Serving

While certainly a treat, understanding the breakdown helps balance your indulgence. On average, one generous bar clocks in around 450 to 490 calories, mostly derived from the sugars and fats inherent in any excellent donut-style product. This is an indulgence, certainly, but one perfectly portioned for satisfaction.

Substitutions Corner: Dairy Alternatives for Your Buttermilk Base

For those avoiding traditional dairy, you can easily adapt. Substitute the buttermilk with a non-dairy alternative like almond or oat milk mixed with vinegar, as described in the variations below. For the glaze, use a high-quality vegan butter substitute when browning, ensuring it browns evenly.

Flavor Twists: Adding Citrus Zest or Spice Blends to the Batter

To keep things interesting, consider how you can customize future batches of these easy donut bars . Adding the zest of one orange or lemon directly into the batter before baking imparts a bright, clean lift. Alternatively, incorporating a teaspoon of pumpkin pie spice or ground cardamom into the dry ingredients transforms this into a deeply aromatic autumnal delight.

These baked buttermilk donuts prove that incredible, nostalgic flavour doesn't require a fryer—just good technique and quality ingredients. Enjoy crafting this spectacular batch of homemade donut bars !