SOUTHERN BUTTERMILK BOURBON PRALINE DOUGHNUTS

 

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Ingredients

  • 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

Directions

  • 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.

Notes

Categories: Breakfast 
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