- 2 ring doughnuts
- 2 tablespoons nut butter
- 1 cup heavy cream, divided
- 2 tablespoons powdered sugar, divided
- Put the nut butter and 1 tablespoon of powdered sugar into a large mixing bowl with 1 tablespoon of heavy cream. Mix until smooth, then add more cream, 1 tablespoon at a time, until the mixture is thin enough to add the rest of the cream without becoming lumpy. Whisk to soft peaks then transfer to a piping bag fitted with a fluted nozzle.
- Slice the doughnuts in half across the middle and pipe rosettes of praline cream onto the bottom layers. Top with the doughnut lids then dust generously with powdered sugar.