Bourbon Cream Donuts
Explore the delicious products from Bourbon Barrel Foods
Level of difficulty Average
Cost Average budget
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.
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.
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.
You'll also love
Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
- Blue cheese
- Cheddar cheese
- 1 baguette
- Sun-dried tomatoes
- 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!