Southern Buttermilk Bourbon Praline Doughnuts

Name: Southern Buttermilk Bourbon Praline Doughnuts
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 2 Tbsps bourbon; 177 milliliters buttermilk; 1 large egg; 1 large egg yolk; 710 milliliters all-purpose flour, divided, plus extra bench flour; 118 milliliters heavy cream; 118 milliliters coarsely chopped pecans, toasted; 0 teaspoons salt; 1 teaspoon fine salt; 237 milliliters sugar; 355 milliliters sugar; 1 Tbsp unsalted butter; 1 vanilla bean, seeds scraped; 1 Tbsp vanilla extract; 16 servings Vegetable oil, for frying; 2 Tbsps vegetable shortening; 118 milliliters water

If you want to add more Southern recipes to your recipe box, Southern Buttermilk Bourbon Praline Doughnuts might be a recipe you should try. For 64 cents per serving, you get a breakfast that serves 16. One portion of this dish contains about 4g of protein, 12g of fat, and a total of 322 calories. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up buttermilk, butter, egg yolk, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. If you like this recipe, take a look at these similar recipes: Southern Pecan Praline Cake, Southern Pecan Praline Cake, and Southern Praline Pecan Cake.

Instructions

Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Bowl

Mix on low until combined, then add the shortening and mix until worked in.

Ingredients you will need

Shortening

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.

Ingredients you will need

Buttermilk

Vanilla

All Purpose Flour

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Dough

Nuts

Roll

Equipment you will use

Cookie Cutter

Heat 5 inches of oil in a large pot to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

Equipment you will use

Paper Towels

When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly.

Ingredients you will need

Dip

Sprinkle nuts on top.

Ingredients you will need

Nuts

Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color.

Ingredients you will need

Vanilla Bean

Seeds

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth.

Ingredients you will need

Butter

Cream

Salt

Equipment you will use

Whisk

Remove from the heat and whisk in the bourbon. Strain.

Ingredients you will need

Bourbon

Equipment you will use

Whisk

Let cool until slightly thickened.

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoon

baking soda 2Tbsps

bourbon 177milliliters

buttermilk 1large

egg 1large

egg yolk 710milliliters

all-purpose flour, divided, plus extra bench flour 118milliliters

heavy cream 118milliliters

coarsely chopped pecans, toasted 0teaspoons

salt 1teaspoon

fine salt 237milliliters

sugar 355milliliters

sugar 1Tbsp

unsalted butter 1

vanilla bean, seeds scraped 1Tbsp

vanilla extract 16servings

Vegetable oil, for frying 2Tbsps

vegetable shortening 118milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling

Rheinberg is the steepest of the three GG sites, on weathered quartzite and dusty loam. Sweet apples and yellow fruits are paramount here, though the minerally terroir notes give a firm foundation. These are wines of true charm, not merely winning ways.