Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Buttermilk bars are, in my humble opinion, the perfect donut. No-nonsense goodness. Dense, melt-in-your-mouth cakiness that makes you wish you didn’t know how bad they really are for you. They’re great for the soul though, and that counts for a lot! Here’s the best recipe for the most perfect donut. 

INGREDIENTS-

For the donuts:

• 4 tablespoons (1/4 cup) unsalted butter
• 3 1/2 cups cake flour, more for dusting
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon ground nutmeg
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 large egg
• 3 large egg yolks
• 3/4 cup buttermilk
• About 2 quarts vegetable oil, for deep frying

For the vanilla glaze:

• 2 cups powdered sugar, sifted if lumpy
• 1 tablespoon vanilla extract
• 1/4 cup boiling water

INSTRUCTIONS –

1. Make the donuts: Microwave 4 tablespoons of unsalted butter in a small microwave-safe bowl. Set aside to cool a little.
2. Place these dry ingredients in a medium bowl, and whisk to combine: 3 1/2 cups cake flour, 2 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons kosher salt and 3/4 teaspoon ground nutmeg.
3. Using a large bowl and electric hand mixer, or the bowl of a stand mixer fitted with the paddle attachment place the melted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1 tablespoon vanilla extract. Beat on medium until fluffy, scraping down the sides as needed with a rubber spatula.
4. Reduce the speed to low. Slowly, one at a time, add 1 large egg and 3 large egg yolks, scraping down the bowl as needed. Add 3/4 cup buttermilk and mix until combined.
5. Add all dry ingredients and mix just until almost fully combined. Continue mixing by hand from here until combined. The dough will be very sticky. Refrigerate for at least 1 hour. This will firm up the dough and make it a little easier to work with.
6. Line two rimmed baking sheets with parchment paper. Flour your work surface (and your hands) heavily with cake flour. Transfer half of the dough to the work surface, and sprinkle it with flour. Pat it down into a 3×24-inch rectangle with the long side facing you. The dough is very soft and sticky so continue adding more flour to your work surface as needed. 
7. Using a floured bench scraper or butter knife, cut the rectangle into 1 1/2-inch wide bars. Continue flouring everything, including the bars, work surface, and bench scraper as you work. Dip the bench scraper in flour and very gently press it down the center of each bar, making a slight indentation. This gives it that buttermilk bar look.
8. Lightly brush the excess flour off the bars. Using a spatula gently transfer each bar to a baking sheet. Flip them over so they are indentation-side down. Brush the excess flour from the other side of the bars. Refrigerate and repeat the process with all the dough.
9. Fill a large, heavy pot with at least 2 inches of vegetable oil. Heat the oil to 350ºF. Meanwhile, fit a wire rack over a baking sheet.
10. Remove the first tray of bars from the refrigerator. Fry in small batches of 4 to 5 so you don’t crowd the pot. Fry until dark golden brown, about 1 minute per side. Carefully transfer the donuts to the rack with a spatula. Repeat for the remaining donuts. Let them cool to room temperature before glazing.
11. Make the glaze: In a large bowl, place 2 cups powdered sugar. Next add 1 tablespoon of vanilla extract and 1/4 cup of boiling water. Whisk until smooth and shiny. Dip a donut, indentation-side down, halfway into the glaze. Lift it out and allow the excess to drip off before returning to the rack glazed-side up.