Buttermilk Bar Vanilla Glaze (Print Version)

# Ingredients:

→ Doughnuts

01 - 435 g cake flour
02 - 11 g baking powder
03 - 1 g baking soda
04 - 9 g fine salt
05 - 200 g granulated sugar
06 - 30 ml vanilla paste or extract
07 - 28 g vegetable shortening
08 - 28 g unsalted butter, melted
09 - 4 large egg yolks, room temperature
10 - 180 ml buttermilk, room temperature

→ Frying

11 - 900 g vegetable shortening (for frying), plus more as needed

→ Vanilla Bean Glaze

12 - 240 g confectioners' sugar, sifted
13 - 30 ml vanilla bean paste or extract
14 - 60 ml warm water

# Instructions:

01 - Sift cake flour, baking powder, baking soda, and salt together in a large bowl until fully combined.
02 - In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, vanilla paste or extract, shortening, and melted butter. Mix on medium speed for approximately 3 minutes until creamy, scraping down the sides as necessary.
03 - With the mixer on low, add egg yolks one at a time, ensuring each is fully incorporated. Scrape down the bowl as needed. Add room temperature buttermilk and continue to mix until homogeneous.
04 - Add the sifted dry ingredients to the wet mixture all at once with the mixer on low. Mix until just combined, then use a rubber spatula to fold in any residual flour. Dough will be very sticky, between a cookie dough and cake batter texture.
05 - Transfer dough to a clean bowl. Cover and refrigerate for 30 to 60 minutes until chilled and slightly firm.
06 - Heavily flour your work surface and hands. Place chilled dough onto floured surface and roll it gently in the flour to coat. Pat into a rectangle approximately 1.25 cm thick and 9 cm wide. Using a floured bench scraper, cut the dough into bars measuring about 9 x 4 x 1.25 cm. Lightly indent the center of each bar with the scraper for authenticity.
07 - Fill a large, heavy pot with 900 g vegetable shortening. Melt and heat to 175°C, using a candy thermometer to monitor temperature. If necessary, add more shortening to achieve a 5 cm oil depth.
08 - Line a cooling rack with a quadruple layer of paper towels. When oil is at temperature, use a floured thin metal spatula to transfer a bar into the oil bottom-side down. Fry for 1 to 2 minutes per side, turning carefully with a spatula or chopsticks. Fry in batches as necessary. Transfer each bar to the prepared rack to drain.
09 - Allow fried bars to come to room temperature on the cooling rack before proceeding.
10 - Whisk together confectioners' sugar, vanilla bean paste or extract, and warm water until the glaze is shiny and smooth.
11 - Dip each cooled bar, top side down, into the glaze. Return bars to the rack and allow glaze to set for 4 to 5 minutes before serving.

# Notes:

01 - For best precision, use a digital scale and metric measurements when baking.
02 - Frying temperature is crucial for texture; maintain oil at 175°C for ideal results.
03 - Lightly coat tools and hands with flour to prevent sticky dough from adhering during shaping.

Back