Buttermilk Bar Doughnuts

Buttermilk Bar Doughnuts are a West Coast doughnut shop phenomenon that I have actually never had the pleasure of consuming. However, upon hearing about them a few years back, it was only a matter of time before I had to take a stab at making them at home. Now, I’m not going to lie: what you’re frying up here is a traditional buttermilk cake doughnut (cake doughnuts are doughnuts that are leavened with baking soda or powder, as opposed to yeast). But it is a particularly delicious one, and one that I find unusually special in light of the “bar” shape (and the name; I’m a sucker for the name). If you have fear of frying, which I get, try to overcome it, as these babies are pretty amazing (what with all the added nooks and crannies due to the bar shape and deeply vanilla flavor due to the paste…) and really pretty easy – no doughnut cutter necessary, no re-rolling of dough, etc. And honestly, does it get much better than homemade doughnuts? In my world, that would be no. To take a peek at the original blog post for my buttermilk bar doughnuts, and to peruse my collection of original recipes, click here