OLD-FASHIONED BUTTERMILK DONUT BARS

Dough: In a bowl, whisk together the cake flour, baking powder, salt, nutmeg & baking soda. Set aside. In a separate large bowl, whisk together both sugars & melted butter. Add the eggs/egg yolk & vanilla; whisk to combine. Whisk in the buttermilk. Add dry ingredients to wet; fold until just combined (will be sticky). Cover & chill in the fridge for at least 30-60 mins. Heavily flour a surface & your hands. Lay the dough out, sprinkle w/ more flour & gently roll into a large rectangle (18x3.5”; 1/2” thick), adding more flour as needed. Flour a bench scraper & cut the dough all the way across lengthwise to divide it in half. Then, make 8-9 cuts widthwise, to get 16-18 bars. Once cut, dip bench scraper or knife in flour again & VERY gently press it down the center of each bar lengthwise, without cutting in half, making a light indentation. Fry: Fill a large pot or Dutch oven with oil, ~2” high. Heat on medium-high heat until it reaches 350F-370F. Line a wire rack w/ a thick layer of paper towels. Once hot, carefully transfer the donuts into the hot oil, 3-4 at a time. Start w/ the bottom side down, indentation side up. Fry the donuts for 1-2 mins on each side, until golden. Using a slotted spoon, carefully transfer the donuts to the rack. Whisk together the ingredients for the glaze; add more milk if too thick. Dunk each bar & place a cooling rack until glaze sets. Serve & enjoy!