Bourbon Cream Donuts
Explore the delicious products from Bourbon Barrel Foods
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Ingredients
- 2 cans of Croissants
- Grape Seed Oil
- 1 c heavy whipping cream
- 1/3 c Bourbon Vanilla Sugar processed in a food processor
- 1 tsp Bourbon Vanilla Extract
- 1/2 -1 oz bourbon
- ¼ c buttermilk
- 1 TBS Bourbon Vanilla Extract
- 2 c Powdered Sugar
- Bourbon Vanilla Sugar for Garnish
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Make croissants with the dough and punch a hole into each donut (use a cookie cutter and made more donuts with the scrap donut holes). Heat oil to medium-low/medium and fry the donuts so that they are cooked through and golden on the outside (2 or so minutes on each side). Set the donuts on a dish covered in paper towels to drain excess oil.
Step 2
Let the donuts cool. In a large bowl, whisk heavy cream, processed sugar, Bourbon Vanilla Extract, and bourbon on high. Whisk until stiff peaks form. Put the whipped cream into a pastry bag fitted with a metal tip. Inject each donut with bourbon cream (I did 3 or 4 times depending on how big the cronut was). Set aside.
Step 3
Whisk together buttermilk, Bourbon Vanilla Extra, and powdered sugar. Drizzle over cooled donuts (or dip the into the glaze). Before the glaze sets, sprinkle the donuts with Bourbon Vanilla Sugar.
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Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!
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