Doughnuts & Butterscotch

Name: Doughnuts & Butterscotch
Cuisine: American
Ingredients: 450 g plain flour; 50 g caster sugar; 2 free range eggs; 100 ml milk; 100 ml Warm water; 4 tbsp Dried yeast; 1 tsp salt; Spreadable (For Deep Frying); 180 g light brown sugar; 55 g Spreadable; 150 ml cream; ½ tsp vanilla essence; 50 g caster sugar

Indulge your sweet tooth - even with lactose intolerance - with our delicious doughnut and butterscotch recipe. Follow our step-by-step guide to tasty treats.

Ingredients

450 g Plain flour
50 g Caster sugar
2 Free range eggs
100 ml Milk
100 ml Warm water
4 tbsp Dried yeast
1 tsp Salt
Spreadable (For Deep Frying)

For the Butterscotch

180 g Light brown sugar
55 g Spreadable
150 ml Cream
½ tsp Vanilla essence

To Serve

50 g Caster sugar

Instructions

Step 1

Mix flour, butter, salt and 60g sugar then fold in eggs.

Step 2

In a small saucepan heat water and milk. Turn off heat and stir in remaining sugar and yeast. Allow to ferment for 5 minutes or until frothy.

Step 3

In a mixing bowl, add yeast mixture to flour and mix together. Cover and allow to rise for around 20 minutes, or until double in volume.

Step 4

When risen, knock the dough back down, roll out in a sheet (about a finger’s width) and cut into 6-8cm rounds. Set aside to prove again for 10 or so minutes.

Step 5

For butterscotch, melt butter in a small pan over a low heat, add sugar and slowly add 60ml cream. Turn up heat and let bubble for 3 or so minutes. Remove from heat and add remaining cream and vanilla. Stir.

Step 6

Put melted Lactofree spreadable in a heavy bottom frying pan and heat to 190C. Gently lower donut batter into hot oil. Fry until golden brown. Remove from the pan and drain on some kitchen towel.