- Sift, or whisk, the flour, baking powder, baking soda, and salt together in a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, vanilla, shortening, and melted butter, on medium speed until creamy. About 3 minutes. Use a rubber spatula to scrape down the sides of the bowl of the mixer.
- With the mixer on low, add the room temperature yolks, one at a time. Stop to scrape down the bowl as necessary. Add the room temperature buttermilk. Continue to mix until well combined.
- With the mixer on low, add the dry ingredients all at once. Mix until ingredients are just combined. Using a rubber spatula incorporate all the ingredients and any flour that is still stuck to the side of the mixing bowl. Transfer the dough to a clean bowl. The dough will be very sticky. Somewhere between a cookie dough and cake batter. Cover the bowl and refrigerate for 30-60 minutes. Minimum of 30 minutes.
- Heavily flour a work surface and your hands. Remove the dough from the bowl, place it on your work surface and gently roll the dough around to lightly cover it with flour. Pat the dough into a rectangle about 1/2 ” thick, and 3 1/2 “wide. Add more flour to work surface if needed. The dough is extremely soft so don’t be afraid to use extra flour. Flour a bench scraper or small spatula, and cut the rectangle into 3 1/2″ by 1 1/2″ by 1/2” bars. Once you have cut all of your bars, dip the scraper or spatula in flour again, and VERY gently press the bench scraper down the center of each bar, making a light indentation. This will give your doughnut the famous buttermilk bar look. Using a pastry brush, lightly brush your bars to remove any excess flour if necessary.
- Fill a large, heavy pot with 6 cups of shortening. Once melted this should equal about 2″ of oil in the pan. If not add more shortening. Attach a candy thermometer to the side of the pot and heat the shortening on medium-high heat until the temperature reaches 350°.
- Line a cooling rack with a thick layer of paper towels, about 4 thick.
- Once the oil is at 350°, flour a very thin metal spatula or fish spatula, use it to carefully transfer a bar to the hot oil. Start frying with the doughnut bottom side down. This will allow the top to puff and achieve the look of a buttermilk bar. Fry the bar for 1 to 2 minutes. Using the metal spatula or a pair of chop sticks, gently and carefully flip the doughnut over and continue to fry for 1 to 2 minutes more. When both sides are done, you will know by the color, carefully transfer the doughnut to the prepared cooling rack with the spatula.
- Let the bars come to room temperature before glazing.
- To make the glaze whisk the powder sugar, vanilla paste or extract with boiling water until shiny and smooth.
- Dunk each bar, top side down into the glaze. Set on a cooling rack until glaze sets. About 4-5 minutes.
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