Butterscotch Danut Recipe
Make Butterscotch Danut Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Butterscotch Filling & Topping
Fry / Finish
Method
Dough
- 1
Warm milk and bloom yeast
Warm the milk to about 105–110°F (warm to the touch). In a small bowl or measuring cup, stir the instant yeast and 1 tablespoon granulated sugar into the warm milk and let sit 5 minutes to bloom (should become foamy).
- 2
Mix dough
In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine 3 cups of the flour and the salt. Add the foamy milk-yeast mixture, melted butter, egg, and vanilla. Mix on low until incorporated, about 1–2 minutes.
- 3
Knead and add remaining flour
Gradually add the remaining 1/2 cup flour as needed while mixing to form a soft, slightly tacky dough (you may not need every last bit of flour). Knead on medium speed for 6–8 minutes, or by hand for 10 minutes, until smooth and elastic.
- 4
First rise
Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
Butterscotch Filling & Shaping
- 5
Make soft butterscotch filling
In a small bowl, combine the 3 tablespoons light brown sugar, 3 tablespoons dark brown sugar, 4 tablespoons softened butter, 1 teaspoon sea salt, 1 teaspoon light corn syrup, 1 tablespoon dark corn syrup (optional), and 1 teaspoon heavy cream. Beat with a fork until smooth and spreadable. Taste and adjust salt if needed — it should be sweet with a pronounced butterscotch note.
- 6
Roll out dough
Punch down the risen dough and transfer to a lightly floured surface. Roll into a 12x10-inch rectangle about 1/4-inch thick.
- 7
Spread filling and roll
Evenly spread the butterscotch filling over the dough, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, tightly roll the dough lengthwise into a log.
- 8
Form danuts
Using a sharp knife, slice the log into 8 equal pieces (each will become a danut). For a classic 'doughnut + donut' hybrid with a hole, take each slice, press a finger through the center to create a hole about 1 inch diameter, then gently stretch to shape into a ring about 3–3.5 inches across. Alternatively, flatten each slice slightly and use a 1-inch cutter to cut a center hole.
- 9
Second rise
Place the formed rings on a parchment-lined baking sheet, cover loosely with plastic wrap or a towel, and let rise until puffy, about 30–40 minutes (they will not double but should look aerated).
Fry / Finish
- 10
Heat oil
Pour the vegetable oil into a deep skillet or medium pot to a depth of about 2 inches (about 4–6 cups depending on vessel). Heat the oil to 350°F (175°C). Use a thermometer for accuracy.
- 11
Fry danuts
Working in batches of 2–3 to avoid crowding, gently transfer risen danut rings into the hot oil. Fry until golden brown on the bottom, about 1–1½ minutes, then flip and fry the other side 1–1½ minutes. Total fry time ~2.5–3 minutes per batch. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain briefly.
- 12
Brown butter glaze
While the danuts are still warm, make the glaze: in a small saucepan, melt 3 tablespoons of butter over medium heat, swirling occasionally until it foams and the milk solids turn golden brown and smell nutty (about 3–4 minutes). Remove from heat and let cool 1 minute. In a bowl, whisk together 1½ cups powdered sugar, the browned butter (including any browned solids), 1 teaspoon vanilla extract, and 1–2 tablespoons hot water to reach a smooth, pourable glaze (start with 2 tablespoons and add more if needed).
- 13
Glaze and finish
Dip the top half of each warm danut into the brown butter glaze, allow excess to drip back into the bowl, then place back on the wire rack. Immediately sprinkle the glazed top with coarse sugar or turbinado sugar for crunch. Let glaze set 10–15 minutes before serving so glaze firms but remains slightly tacky.