Warm Butterscotch Donut Recipe
and Vanilla Ice Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Donuts
Butterscotch Sauce
To Serve
Method
Donuts
- 1
Prepare dough
In a large bowl whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- 2
Mix wet ingredients
In a separate bowl whisk together the milk, buttermilk, eggs, melted cooled butter, and vanilla extract until smooth.
- 3
Combine
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix; the batter should be thick but pourable. If too thick, add up to 1–2 tablespoons of milk.
- 4
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float slowly.
- 5
Fry donuts
Using two spoons or a small ice-cream scoop (about 2 tablespoons of batter) drop rounded mounds of batter into the hot oil, frying 3–4 donuts at a time to avoid crowding. Fry for 2–3 minutes per side, turning once, until golden brown and cooked through. Maintain oil temperature around 350°F by adjusting heat between batches.
- 6
Drain
Use a slotted spoon to transfer donuts to a paper-towel-lined rack or tray. Let rest 1–2 minutes to drain excess oil.
Butterscotch Sauce
- 7
Melt butter and dissolve sugar
In a medium saucepan over medium heat, add the butter and light brown sugar. Stir constantly until the butter is melted and the sugar dissolves and begins to bubble gently, about 2–3 minutes.
- 8
Add liquids
Carefully add the heavy cream and corn syrup while stirring (mixture will bubble vigorously). Continue to stir and bring the sauce to a gentle simmer for 2–3 minutes, until thickened slightly.
- 9
Finish
Remove from heat and stir in the vanilla extract and salt. Taste and adjust salt or vanilla as desired. Keep warm over very low heat or transfer to a warm bowl.
To Serve
- 10
Plate
Place one warm donut on each serving plate. Top each donut with one scoop of vanilla ice cream.
- 11
Sauce and garnish
Ladle 2–3 tablespoons of warm butterscotch sauce over the ice cream and donut. Sprinkle a pinch of coarse sugar or crushed toffee over the top if using, and garnish with a mint sprig.
- 12
Serve immediately
Serve right away while the donut and sauce are warm and the ice cream begins to slightly melt into the donut for the best contrast of textures and temperatures.