Baked Pecan Praline Donuts

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 1/4 cup All-purpose flour, unbleached
  • 1/2 tsp Baking soda
  • 6 tbsp Brown sugar
  • 3/4 cup Brown sugar, light
  • 1/4 tsp Cinnamon
  • 2 tbsp Granulated sugar, White
  • 1/8 tsp Nutmeg
  • 1/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 tsp Vinegar

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Dairy

  • 6 tbsp Butter, salted
  • 3 tbsp Butter, unsalted
  • 2 tbsp Heavy cream
  • 1/2 cup Milk

• Desserts

  • 1 1/2 tbsp Vanilla pudding, instant

Found on realhousemoms.com

Description

Ingredients

• 1 1/2 cups chopped pecans
• 4 tablespoons butter, salted
• 4 tablespoons brown sugar
• ½ cup milk
• 1 ½ teaspoons vinegar
• 3 tablespoons unsalted butter, melted
• 1 ¼ cup unbleached all-purpose flour
• 1 ½ tablespoons instant vanilla pudding
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• ¼ teaspoon cinnamon
• 2 tablespoons white granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 large egg
• 2 teaspoons vanilla
• 3/4 cup light brown sugar
• 2 tablespoons salted butter
• 2 tablespoons heavy cream (or milk)
• 1 tablespoon honey
• 1 teaspoon vanilla
• 1/3 cup powdered sugar

Directions

• Over medium heat melt butter and brown sugar together until smooth & melted. Bring to a slow boil until it looks caramelized, 2-3 minutes. Stir in pecans and spread on wax paper and cool, set aside.
• Preheat oven to 400 degrees. Grease 2 donut pans using cooking spray.
• In a small cup, mix together milk and vinegar, allow this to sit until it starts to curdle about 5 minutes.
• Melt butter in a small bowl and set aside to cool.
• In a medium mixing bowl add together flours, instant pudding, white sugar, brown sugar, baking soda, salt, nutmeg, and cinnamon. Set aside.
• Whisk the honey into the curdle milk and beat until well combined, then add the egg. Whisk until combined.
• Mix together the wet with the dry ingredients until combined, make sure you don’t over mix, you want a fluffy donut not a dense one.
• If you don’t have a piping bag, cut the corner of a Ziploc bag, add batter and pipe the dough evenly into the prepared pans, about 2/3 full.
• Bake for 7 minutes, remove from oven and cool for 1 minute before you turn them over on to a cooling rack. Let the donuts cool on rack.
• Over medium heat add the brown sugar and butter into a small sauce pan, and stir until it is completely melted and well combined. Reduce the heat to low and simmer. Add the cream and honey. Gently boil for 5-6 minutes while constantly stirring.
• Turn off heat and stir in the vanilla and powdered sugar until smooth and there are no lumps. Allow frosting to cool for a minute. If the frosting becomes too thick stir in a tablespoon of milk.
• Dip the tops of the donuts into the warm icing and immediately sprinkled with “candied” pecans.
• Allow frosting to cool then serve.