I am an equal opportunity donut lover. I love them all, from the mass-produced to the artisanal. But if I had to pick a favorite, it would be the old-fashioned buttermilk bar, which boasts craggy edges and a glazed top that I can’t get enough of.

Buttermilk bars rose to popularity in Los Angeles-based mom-and-pop donut shops in the 1960s. They are still the top seller at many Los Angeles donut shops today, including Primo’s. Because I have yet to try one in LA, I did what I do best: I developed a recipe at home. The ones I’m sharing here are crispy on the outside and fluffy on the inside, and make for a fabulous weekend baking project, if I do say so myself.

3 tips for making buttermilk bars at home

Buttermilk bars, as their name implies, are shaped into rectangles rather than circles — but otherwise, they’re pretty similar to classic old-fashioned donuts made with buttermilk. Here are some helpful tips for making them at home.

1. Use whatever type of sugar you have on hand. I like to make the dough with equal parts granulated and brown sugars, but you can use either all granulated sugar or all light brown sugar with equally successful results.

2. Be generous with the flour. Although the donut dough is very sticky, it can take some tough love, so don’t be afraid to generously flour your hands and the work surface to prevent it from sticking.

3. Use a fish spatula or a spider to transfer donuts to the oil. I find a fish spatula is the easiest tool for transferring the donuts to the oil and retrieving them, but many others prefer to use a spider. Use whatever frying utensil you are most comfortable working with.

Perhaps most importantly, don’t be too precious! These donuts are meant to be rustic, and no matter what shape they enter the oil in, they’re guaranteed to be delicious all the same.

Buttermilk Bar Donuts

Makes about 30 bars

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