Butterscotch Doughnuts
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Moist and sweet butterscotch doughnuts, soft and fluffy on the inside and crispy on the outside.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter, softened
- 10 gbaking powder
- 5 gsalt
- 100 gbutterscotch chips
- 2large eggs
- 100 mlmilk
- 1 mlvanilla extract
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oil in a deep frying pan to 180°C. Prepare a bowl of ice water and a wire rack for cooling.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
Add the softened butter and mix until the mixture resembles coarse crumbs.
Tip: Use a pastry blender or your fingers to work the butter into the dry ingredients.
- 4
In a separate bowl, whisk together the eggs, milk, and vanilla extract.
Tip: Make sure to beat the eggs until they are well combined.
- 5
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
Tip: Don't overmix the batter, it should still be slightly lumpy.
- 6
Add the butterscotch chips and mix until they are evenly distributed.
Tip: Make sure to stir in the chips thoroughly to avoid any white streaks.
- 7
Using a cookie scoop or a spoon, drop the batter into the hot oil, making sure not to overcrowd the pan.
Tip: Fry the doughnuts for 2-3 minutes on each side, or until they are golden brown and cooked through.
- 8
Remove the doughnuts from the oil with a slotted spoon and place them on the wire rack to cool.
Tip: Allow the doughnuts to cool for a few minutes before glazing or dusting with confectioners' sugar.
- 9
Once the doughnuts are cool, dip the top of each one in the confectioners' sugar and serve.
Tip: You can also glaze the doughnuts with a simple glaze made from powdered sugar and milk, if desired.
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