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Praline Doughnut served fresh
Southern-style pastry stuffed with rich buttery pecan caramel

Praline Doughnuts

Author: Flavelo
Recipes Cakes and Desserts
The flavours of the American South come alive in this recipe. Praline – the meeting of caramelised sugar and pecans – dominates with deep, buttery, toasted notes. This doughnut is not just sweet, but extremely rich due to the oil content of the nut and the creamy caramel, offering a 'comfort food' experience. The secret to the perfect praline is melting the sugar slowly so it doesn't burn but gets a dark amber colour.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 520 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Heavy-bottomed frying pan (for caramel)
  • Mixing bowl
  • Cooking thermometer
  • Doughnut cutter
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1 ✓

Mix the flour, granulated sugar, salt, and yeast in a bowl.

Tip: Always mix the yeast into the flour first so it distributes more evenly in the dough.
2 ✓

Add the lukewarm milk, egg, melted butter, and vanilla, then knead into an elastic, smooth dough (approx. 10 minutes).

Tip: Kneading makes the dough surface smooth as protein chains align (gluten network formation).
3 ✓

Prove the dough covered in a warm place for 60 minutes until doubled.

Tip: The dough has proved well if the indentation springs back slowly when pressed with your finger.
4 ✓

Prepare the filling: melt the butter in a pan, add the brown sugar and cream, then boil together.

Tip: The molasses content of brown sugar gives a deeper, caramel flavour than white sugar.
5 ✓

Stir in the roughly chopped pecans, cook until thick, then let cool completely.

Tip: Toasting the nuts before cooking releases essential oils, making the flavour more intense.
6 ✓

Roll out the dough to 1 cm thick, cut circles, fill the centres with the cold nut cream, then seal them in a half-moon shape.

Tip: Only use completely cooled filling, otherwise the warm cream will melt the butter in the dough and ruin its structure.
7 ✓

Rest the filled doughnuts covered for another 30 minutes.

Tip: This rest is essential for a light texture.
8 ✓

Fry the doughnuts in 170°C oil until golden brown, then drain on kitchen paper.

Tip: Doughnuts expand whilst swimming in the oil; leave them enough space.
9 ✓

Generously dust with icing sugar before serving.

Tip: The icing sugar provides contrast against the oiliness of the fried dough.

Recipe FAQ

Why is the filling hard?
You cooked the caramel too long, and it became brittle toffee instead of cream. Add a little hot cream and reheat.
The filling leaked out during frying.
You didn't seal the edges of the dough thoroughly enough, or rolled the dough too thin.

Ingredients

  • 300 g Plain flour
  • 50 g Granulated sugar (for dough)
  • 1 pinch Salt
  • 7 g Dried instant yeast
  • 150 ml Lukewarm milk
  • 1 pcs Egg
  • 5 g Melted butter (for dough)
  • 1 tsp Vanilla extract
  • 80 g Pecans (or ordinary walnuts)
  • 70 g Brown sugar
  • 100 ml Double cream (min. 30%)
  • 50 g Butter (for filling)
  • 100 g Icing sugar (for dusting)
  • 500 ml Oil (for frying)