Photo: Southern Buttermilk Bourbon Praline Doughnuts Recipe
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.
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
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.
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By smileateb
Brooklyn, NY
on October 06, 2010
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I would like to comment on the donout recipe. Sorry Bobby, you should throw this one out of the book. It is thick and dry although the flavor is not half bad. For the work it takes to make this recipe I'de rather hop on the train to get them from the not so nice guy. I know making donuts accurately and consistently is one of the hardest things to do. Keep to the Southwesteren cusine.. thats what you know. I only say this because I know you can take it - your an Iorn Chef..
Sincerely
By sue.farrell_116...
Glenwood, IA
on August 01, 2009
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He's honoring the chef/cooks by showing their food! They get SO much exposure that they would NEVER have gotten otherwise. Cracks me up when they get pissy... Wonder how much business he LOST because of his behavior?
By kajames_11882958
North Richland ...
on May 24, 2009
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First the donut guy doesn't want to go thru with the throwdown then his cheerleaders talk him into it and he acts like a complete jerk to Bobby. I have watched many Throwdowns and each time the cooks being challenged have always graciously tasted Bobby's recipes as he does theirs. They are mutually respectful and seem to enjoy one anothers recipes. What I don't understand is why Foodtv decided to air this episode. He's a perfect example of why New Yorkers have a bad reputation regarding their behavior and personalities. I for one would never patronize that jerks shop, even if the donuts were free. I made Bobby's donut recipe and it was really good. Thanks Bobby, for being so gracious, especially to a jerk like that guy!
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