Southern Buttermilk Bourbon Praline Doughnuts

Southern Buttermilk Bourbon Praline Doughnuts


16 servings 16 doughnuts

Doughnuts

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 cup buttermilk
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
vegetable oil, for frying

Bourbon Praline

1 1/2 cups sugar
1/2 cup water
1/2 vanilla bean, seeds scraped
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 teaspoon salt
2 tablespoons bourbon

Topping

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.
For the glaze:Combine sugar, water, vanilla bean and seeds in a medium saucepan
over high heat and cook until dark amber color. Remove from heat and slowly
whisk in the cream, butter and salt. Return to the heat and whisk until smooth.
Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly
thickened.
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.