Warm Butterscotch Donut And Ice Cream Recipe
Make Warm Butterscotch Donut And Ice Cream 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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Donuts
Butterscotch Sauce
Finish & Serving
Method
Donuts
- 1
Make the dough
Warm the milk until slightly warm to the touch (not hot). In a small bowl whisk warm water and instant yeast and let sit 5 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, combine flour, granulated sugar, salt, and cinnamon. Add yeast mixture, warm milk, melted butter, and egg. Mix on low until incorporated, then increase speed to medium and knead 5–7 minutes until dough is smooth and elastic and slightly tacky but not sticky. If dough is too sticky, add up to 1 tablespoon flour; if too dry add 1 teaspoon warm water.
- 2
First rise
Lightly oil a large bowl, place dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free area until doubled, about 60–75 minutes.
- 3
Shape donuts
Turn risen dough onto a lightly floured surface and gently deflate. Roll out to 1/2-inch thickness. Use a 3-inch round cutter to cut rounds; re-roll scraps to cut additional donuts. Place rounds on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise 30–40 minutes until puffy (they should spring back slowly when touched).
- 4
Heat oil and fry
Pour vegetable oil into a heavy pot or Dutch oven to a depth of about 2 inches. Heat oil to 350°F (175°C) using a candy thermometer. Fry donuts in batches (3–4 at a time depending on pot size) for about 60–90 seconds per side until deep golden brown, flipping once with a slotted spoon or spider. Do not overcrowd. Maintain oil temperature between 340–360°F by adjusting heat.
- 5
Drain and brush
Transfer fried donuts to a wire rack set over a sheet pan lined with paper towels to drain. While still warm, brush tops lightly with 1 tablespoon melted butter to give a glossy finish.
Butterscotch Sauce
- 6
Make sauce
In a medium saucepan over medium heat, melt 4 tablespoons butter. Add dark brown sugar and stir until sugar dissolves and mixture begins to bubble. Carefully whisk in heavy cream and continue to cook, stirring, for 2–3 minutes until sauce thickens slightly. Remove from heat and stir in vanilla extract and sea salt. Taste and adjust salt or cream to reach desired consistency—sauce should be pourable but coat the back of a spoon. Keep warm over very low heat or transfer to a warmed container.
Finish & Serving
- 7
Assemble warm donut and ice cream
For each serving, place one warm donut on a shallow dessert plate. Add one scoop of slightly softened vanilla ice cream to the center or alongside the donut. Generously spoon 2–3 tablespoons warm butterscotch sauce over the donut and ice cream so sauce pools around the plate. Sprinkle with chopped toasted pecans or walnuts if using and dust lightly with powdered sugar for presentation.
- 8
Timing and tips
Serve immediately so the contrast of warm donut and sauce with cold ice cream remains. If making ahead, keep donuts in a low oven (200°F / 95°C) loosely covered for up to 20 minutes and rewarm sauce gently before serving. Leftover sauce keeps refrigerated up to 1 week; warm before using.