“Fryday” – Buttermilk Bars

The calendar may say Thursday but this post is about Fry-day. These buttermilk bar donuts are DELICIOUS and what’s more?…these are gluten free!

These yummy treats can easily be made with regular all purpose wheat flour if you don’t happen to be gluten free. But if you are….you are going to be delighted with how these taste.

When you’re gluten free you miss the taste of so many things that you took for granted when you were still eating foods that had gluten in them. Most especially things that are baked or pastries of any kind seem to usually miss the mark. One of the things right up near the top of that list are donuts…and one of the donuts that haven’t measured up when gluten free are old fashioned donuts or buttermilk bars….that is until now!

These are really, really good! And really simple and easy to make too! What a treat, whether you are gluten free or not these will be a new favorite we are sure. If your mother happens to enjoy donuts what a perfect thing to make for her this Sunday for Mother’s Day 🙂

Buttermilk Bars
(Gluten Free)
Makes 6 good sized bars

(We made our donuts gluten free but you could easily use this same recipe to make them with regular all purpose wheat flour…either way they will be truly yummy. Happy eating!)

Donuts:
1 1/2 cups all purpose GF flour
1/2 cup potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons butter
3/4 cup sugar
2 egg yolks
1/2 cup buttermilk
Sunflower or grapeseed oil for frying

1. Beat the butter and sugar together then add egg yolks one at a time until well mixed. Stir together flour, potato starch, baking powder, baking soda, salt, and nutmeg.
2. Add flour mixture to butter mixture and then add the buttermilk and stir until combined.
3. Bring together in a ball. Refrigerate for 1 hour. Roll the dough on a floured surface into a loaf shape. Cut into 6 equal pieces. Roll each piece into a small loaf then cut down the center about 3/4 of the way through and spread open.
4. Heat approximately 6 cups of oil in a heavy bottomed pan to 375 degrees. (Using a thermometer is a good idea to get the oil to the right temperature and keep it there. It should never be above 375 degrees nor below 350 degrees. Too hot and the donuts will get too brown on the outside before the inside is fully cooked. Too low a temp and rather than creating a nice crispy crust, the donuts will absorb too much oil and taste heavy when done.)
5. Fry each donut (no more than about 2-3 at a time) in hot oil for about 2 minutes then flip to the other side and fry for another 1-2 minutes. Donuts should be lightly golden brown before you flip them. If donuts become too brown, lower the heat slightly.
6. Remove when done to drain on a wire rack. Once they are cool enough to handle (2-3 minutes) dip each bar into the glaze and then return to the wire rack to allow the excess glaze to drain.
7. Let donuts sit for about 10 minutes or until the glaze is set up

Glaze:
2 cups powdered sugar
1 teaspoon vanilla
1/4 cup boiling water

These won’t disappoint…we promise!