Baked Bourbon Doughnuts Recipes

SOUTHERN BUTTERMILK BOURBON PRALINE DOUGHNUTS

Steps:

• 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.
• 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.

BROWN BUTTER AND BOURBON MAPLE-GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 375 degrees F. Spray a 12-cup doughnut pan with nonstick spray.
• Put the butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden brown, about 6 minutes. Transfer the brown butter to a measuring cup and set aside.
• Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a large bowl, whisk together the sugar and eggs until smooth; then whisk in the buttermilk and vanilla until combined. Add the flour mixture and half of the brown butter (1/4 cup) to the egg mixture; mix until just combined -- DO NOT OVERMIX.
• Transfer the batter to a pastry bag and fill the doughnut pan about three-quarters full. Bake the doughnuts until light golden brown and just baked through, about 8 minutes; (They will be darker on the bottom, where the batter cooks against the pan, than on the top.) Set the pan on a baking rack and let cool for 10 minutes. Remove the doughnuts from the pan and place them directly on the baking rack. Set the rack over some parchment or foil before glazing.
• For the glaze: Bring the maple syrup and the remaining half of the brown butter (1/4 cup) to a simmer in a small saucepan over medium heat. Add the bourbon, cook for 1 minute, and then remove from the heat and whisk in the confectioners' sugar until smooth and slightly thick. Transfer the glaze to a shallow medium bowl and leave to thicken slightly. Drizzle the glaze over the doughnuts, sprinkle the pecans on top, and serve.

BAKED BOURBON CHOCOLATE GLAZED DOUGHNUTS

Steps:

• Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
• In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
• Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
• Meanwhile, in small bowl, stir frosting and bourbon with spoon until smooth. Dip one side of each doughnut into glaze; top with nonpareils.