- Cooking Time:
- Preparation Time:
- 3 cups all-purpose flour, divided, plus extra bench flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons vegetable shortening
- 3/4 cups buttermilk
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- Vegetable oil, for frying
- Bourbon Praline, recipe follows
- 1/2 cup coarsely chopped pecans, toasted
- Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.
- Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.
- Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.
- When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top.