Yogurt donuts in praline glaze with bourbon recipe - ReCiPes
Photos - Bobby Flay

Recipe author – (Bobby Fly) – a famous chef, restaurateur, reality TV host, restaurant owner

Stock Foto Donuts on yogurt in praline glaze with bourbon

Lush donuts, covered with mouth-watering pralines and crushed pecans, are easy to prepare and quickly fly off the table. The dough is kneaded on yogurt with baking powder and soda and does not require the use of yeast, just let it brew in the refrigerator for at least an hour to make it easy to work with. To cut donuts, prepare round cuts with a diameter of 7.5 cm and 2.5 cm. After deep-frying, transfer the donuts to paper towels to remove as much fat as possible. And when they cool, garnish with bourbon praline glaze and sprinkle with nuts.


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Time: 2 hours 15 minutes.
Complexity: easy
Amount: 16 donuts donuts

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:


  • 3 tbsp. premium flour, divide + extra for work
  • 1 tbsp. Sahara
  • 2 tsp baking powder
  • 1 tsp soda
  • 1 tsp fine salt
  • 2 tbsp. l confectionery fat
  • 3/4 Art. yogurt or kefir
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp. l vanilla extract
  • 0.5 tbsp. coarsely chopped pecans fried
  • Vegetable oil, for deep fat

Bourbon Pralines

  • 1.5 tbsp. Sahara
  • 0.5 tbsp. water
  • Half pod vinyl, scrape off seeds
  • 0.5 tbsp. fat cream
  • 1 tbsp. l unsalted butter
  • 1/4 tsp salt
  • 2 tbsp. l bourbon

Recipe preparation:

  1. In a bowl of a mixer with a nozzle with a spatula, mix 2 tbsp. flour, sugar, baking powder, soda and salt. Mix at low speed to evenly distribute, then add fat and mix it. Combine the yogurt, egg, yolk and vanilla in a small bowl, and then add to the flour mixture and knead a uniform dough. Stir in the remaining 1 tbsp. flour. Cover and refrigerate for at least 1 hour and up to 6 hours.
  2. Put the dough on a flour-sprinkled surface and roll it into a 1 cm thick layer. Using a die cut for cookies with a diameter of 7.5 cm, cut circles out of the dough. Using a die cut for cookies with a diameter of 2.5 cm, cut the center in each circle. Collect the scraps and roll out the dough again and cut out the donuts until you have used up all the dough.
  3. In a large saucepan, heat 12 cm. Of vegetable oil to 175 ° C. Dip the donuts in hot oil, 3 at a time, and fry until golden brown on both sides, turning over once, for a total of about 4-5 minutes. Lay on a plate covered with paper towels.
  4. When the donuts have cooled, dip their tops in the icing and transfer to a baking sheet so that the pralines freeze a little. Sprinkle with nuts.

    Bourbon Pralines:

    In a medium-sized saucepan, combine sugar, water, vanilla bean and seeds and heat over high heat to a dark amber color. Remove from heat and gradually stir in cream, butter and salt. Return to heat and beat until smooth. Remove from heat and stir in bourbon. Strain. Let cool so that the mixture thickens a little.


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