Praline Doughnuts

• 1 1/4 cup cake flour
• 1/4 cup sugar
• 1/2 cup lightly packed brown sugar
• 1 1/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup heavy cream
• 1/2 teaspoon almond extract
• 1 large egg, lightly beaten
• 1 1/2 tablespoon unsalted butter, melted
• 1 1/2 cup heavy cream
• 1 package of milk chocolate chips
• 6 finely chopped aunt sally's pralines

1. Preheat the oven to 425 degrees and spray the mini-doughnut pan with cooking spray. In a large bowl combine the flour, both sugars, baking powder and salt. Whisk in the heavy cream, almond, eggs and melted butter until combined. Fill each pan cavity approximately 1/3 full (about 1/2 tbsp per cavity). Bake the doughnuts for 4 to 6 minutes. Insert a toothpick to determine if fully baked. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling area.
2. Put chocolate chips in a heat-proof bowl and set aside.
3. Heat heavy cream in a medium saucepan over medium-low heat, frequently stirring until it is simmering.
4. Pour heated cream over chips and allow them to stand for 3-5 minutes
5. Begin stirring until smooth and allow to cool to room temperature.
6. Coat the doughnuts in the glaze and generously sprinkle with chopped pralines.