Donuts with Butterscotch Sauce
Serves 10 people
1 hour 55mins Prep
10mins Cook
Donuts can a pain to make at home - all that fiddling around with frying and hot oil and mess. That’s why these oven-baked ones are so great, plus they are better for you and really delicious. Especially when dipped into or served drizzled with Barker’s Butterscotch Caramel Sauce!
Ingredients
- 1/2 cup Milk
- 7 g Dried yeast
- 2 1/2 cup Plain flour
- 1/2 cup Caster sugar
- 2 Egg yolk
- 80 g Butter
- 1 tsp Vanilla bean paste
- 365 g Barker's Butterscotch Caramel Sauce
- 60 g Butter
- 55 g Caster sugar
- 1 tsp Cinnamon, ground
Method
- Combine the warm milk and yeast in the bowl of an electric mixer with whisk attachment. Mix together and set aside for the yeast to activate and become bubbly, about 10 minutes.
- Add remaining ingredients (except the sauce and dusting sugar!) and knead for about 5 minutes. If kneading by hand, combine ingredients in a bowl, stir to just combine then turn out to a work surface and knead by hand for 5 minutes or until soft and shiny.
- Place dough in a lightly oiled bowl, cover with plastic or a tea towel, and set aside in a warm place for an hour or until doubled in size.
- Line a couple of baking trays with paper.
- Turn dough out onto a lightly floured surface and roll out so you have a rectangle about 3-4cm thick. Cut dough into donuts if you have a donut cutter! Otherwise use a scone cutter or even the rim of a glass, so you have about 10 in total.
- Place your donuts on the baking trays, cover with a tea towel, and leave for about 40 minutes to puff up again. Preheat oven to 200C.
- Bake donuts for about 10 minutes or until puffed and golden.
- Towards the end of the baking time, melt the butter and dig out a pastry brush. Mix the cinnamon with the caster sugar and place in a shallow bowl.
- The minute your donuts come out of the oven, brush with the melted butter and sprinkle with the icing sugar. Serve warm with a good drizzling of Barker’s Butterscotch Caramel Sauce. Yum!
