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Butterscotch Doughnut Bites Recipe

Name: Butterscotch Doughnut Bites Recipe | Recipes
Prep time: 5 min
Cook time: 4 min
Total time: 49 min
Yield: 24 doughnut bites
Ingredients: 1 3/4 cups all-purpose flour (425 mL); 1 tsp baking powder (5 mL); 1/2 tsp baking soda (2 mL); 1/2 tsp salt (2 mL); 1/2 tsp ground cinnamon (2 mL); 1/3 cup milk, at room temperature (75 mL); 1 tbsp cider vinegar (15 mL); 1 tsp vanilla extract (5 mL); 1/2 cup packed brown sugar (125 mL); 1 egg; 2 tbsps unsalted butter, melted (30 mL); vegetable oil, for frying; 1 cup HERSHEY'S CHIPITS Butterscotch Chips (250 mL); 2 tbsps butter (30 mL); 1/4 cup milk (50 mL); 1 cup icing sugar (250 mL)

Details

Timing
Timing
Total:
Prep:: 5 Min.
Yields:: 24 doughnut bites

Prepared like a quick bread instead of fussing with yeast, these butterscotch-glazed mini doughnuts have a tender cake-like texture.

Ingredients & Directions

Prep Time: 5 minutes
COOK TIME: 4 minutes
Cool Time: 10 minutes
Chill Time: 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Doughnuts
1 3/4 cups

all-purpose flour (425 mL)
1 tsp

baking powder (5 mL)
1/2 tsp

baking soda (2 mL)
1/2 tsp

salt (2 mL)
1/2 tsp

ground cinnamon (2 mL)
1/3 cup

milk, at room temperature (75 mL)
1 tbsp

cider vinegar (15 mL)
1 tsp

vanilla extract (5 mL)
1/2 cup

packed brown sugar (125 mL)
1

egg
2 tbsps

unsalted butter, melted (30 mL)
vegetable oil, for frying
Glaze
1 cup

HERSHEY'S CHIPITS Butterscotch Chips (250 mL)
2 tbsps

butter (30 mL)
1/4 cup

milk (50 mL)
1 cup

icing sugar (250 mL)

Directions

Equipment Needed 

Stovetop

Refrigerator

Rolling Pin

1" (2.5 cm) Round Cookie Cutter

Parchment Paper

Baking Sheet

Large Saucepan

Heatproof Bowl

Doughnuts: Whisk together 1 cup (250 mL) flour, baking powder, baking soda, salt and cinnamon until blended; set aside.

Whisk together milk, vinegar and vanilla in large bowl; let stand for 5 minutes. Whisk in brown sugar and egg until blended. Stir in flour mixture and melted butter until smooth. Stir in remaining flour to make soft dough. Refrigerate dough for 30 minutes.

Roll out dough using rolling pin on floured work surface into 1/2-inch (1 cm) thickness. Cut dough with lightly floured 1-inch (2.5 cm) round cookie cutter; re-rolling scraps once to make 24 doughnut bites. Transfer to parchment paper-lined baking sheet.

Pour enough oil into large saucepan to come 4 inches (10 cm) up side. Heat oil over medium heat to 340°F (175°C). Fry doughnut bites in batches for 2 to 3 minutes per side or until golden brown all over and cooked through. Transfer to paper towel–lined tray with slotted spoon to drain. Cool completely.

Glaze: Melt butterscotch chips and butter in heatproof bowl set over saucepan of simmering water, stirring until smooth. Stir in milk until smooth. Whisk in icing sugar until blended.

Dip doughnuts in glaze using 2 forks, letting excess drip back into bowl. Transfer to parchment paper–lined baking tray for 10 to 15 minutes or until glaze is set.