Bourbon Cream Donuts

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  • Average
  • Average budget

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

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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