Doughnuts & Butterscotch

Doughnuts & Butterscotch

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


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.
Step 7
  • Drizzle the butterscotch over the donuts to serve.


Plain flour
450 g
Caster sugar
50 g
Free range eggs
100 ml
Warm water
100 ml
Dried yeast
4 tbsp
1 tsp
Spreadable (For Deep Frying)
For the Butterscotch
Light brown sugar
180 g
55 g
150 ml
Vanilla essence
½ tsp
To Serve
Caster sugar
50 g