Mix together 2 pounds caramel fudge icing, 1 TBL bourbon or whiskey extract, and 1 tsp kosher salt.
Mix desired amount of sourdough donut mix according to manufacturer’s instructions. Bulk ferment 40 minutes or until dough has risen by at least 50%. Give the dough 2 tri-folds and bench for 35 minutes. Roll to half inch thick. Cut donut holes and proof for 60 minutes or until little bubbles form under the dough and it has doubled in size. Fry at 375F. Heat up prepared glaze, mix in pecans, and toss with donut holes while still warm.