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1
Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment.
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2
Mix on low until combined, then add the shortening and mix until worked in.
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3
Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth.
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4
Beat in remaining 1 cup flour until combined.
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5
Cover and refrigerate for at least 1 hour and up to 6 hours.
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6
Turn dough onto a floured surface and roll to 1/2-inch thickness.
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7
Using a 3-inch round cookie cutter, cut dough into rounds.
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8
Using a 1-inch cookie cutter, cut hole from center of each round.
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9
Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.
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10
Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total.
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11
Transfer to a plate lined with paper towels.
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12
When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly.
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13
Sprinkle nuts on top.
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14
1 1/2 cups sugar
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15
1/2 cup water
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16
1/2 vanilla bean, seeds scraped
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17
1/2 cup heavy cream
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18
1 tablespoon unsalted butter
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19
1/4 teaspoon salt
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20
2 tablespoons bourbon
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21
Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color.
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22
Remove from heat and slowly whisk in the cream, butter and salt.
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23
Return to the heat and whisk until smooth.
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24
Remove from the heat and whisk in the bourbon.
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25
Strain.
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26
Let cool until slightly thickened.
