Buttermilk donuts with praline glaze and bourbon

Votes: 2

How to Make - Bourbon Praline Glazed Buttermilk Donuts

Time: 2 hours 15 minutes
Complexity: easily
Quantity: 16 donuts

Fluffy donuts topped with delicious praline and crushed pecans are easy to make and a sure-fire hit. The dough is made with sour milk, baking powder, and baking soda and doesn't require yeast; just let it sit in the refrigerator for at least an hour to make it easy to work with. To cut out the donuts, use round cutters measuring 3 inches and 1 inch in diameter. After deep-frying, transfer the donuts to paper towels to remove as much grease as possible. Once cool, decorate with praline-bourbon glaze and sprinkle with nuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Donuts

3 cups all-purpose flour, divided, plus extra for work
1 cup of sugar
2 tsp baking powder
1 teaspoon of baking soda
1 teaspoon fine salt
2 tbsp. confectionery fat
3/4 cup sour milk or kefir
1 large egg
1 large egg yolk
1 tbsp vanilla extract
1/2 cup coarsely chopped pecans, toasted
Vegetable oil, for deep-frying

Praline with bourbon

1.5 cups of sugar
0.5 cups of water
Half a vinyl pod, scrape out the seeds
0.5 cups heavy cream
1 tbsp unsalted butter
1/4 teaspoon salt
2 tbsp bourbon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, cream, pecans, donuts, vanilla pod, bourbon

Cooking the dish according to the recipe:

In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups of flour, sugar, baking powder, baking soda, and salt. Mix on low speed until evenly combined, then add the shortening and mix it in. In a small bowl, combine the buttermilk, egg, yolk, and vanilla, then add to the flour mixture and mix until smooth. Stir in the remaining 1 cup of flour. Cover and refrigerate for at least 1 hour and up to 6 hours.
Place the dough on a floured surface and roll it out to a thickness of 1 cm. Using a 7.5 cm cookie cutter, cut out circles from the dough. Using a 2.5 cm cookie cutter, cut out the center of each circle. Gather the scraps and re-roll the dough and cut out donuts until all the dough is used up.

In a large saucepan, heat 12 cm (5 inches) of vegetable oil to 175°C (355°F). Drop the donuts into the hot oil, 3 at a time, and fry until golden brown on both sides, turning once, about 4-5 minutes total. Transfer to a plate lined with paper towels.
When the donuts have cooled, dip their tops in the glaze and transfer to a baking sheet to allow the praline to set slightly. Sprinkle with nuts.

Praline with bourbon:

In a medium saucepan, combine the sugar, water, vanilla bean, and seeds and heat over high heat until dark amber. Remove from heat and gradually whisk in the cream, butter, and salt. Return to heat and whisk until smooth. Remove from heat and stir in the bourbon. Strain. Let cool to thicken slightly.

Categories:

recipe / Deep-frying / Breakfast / Desserts / Donuts, pies, buns / American cuisine / Bobby Flay

Recipe collections