Popular
Butterscotch Doughnut Bites Recipe
Details
- Time
- 49 minutes
- 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
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1 3/4 cupsall-purpose flour (425 mL)
-
1 tspbaking powder (5 mL)
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1/2 tspbaking soda (2 mL)
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1/2 tspsalt (2 mL)
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1/2 tspground cinnamon (2 mL)
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1/3 cupmilk, at room temperature (75 mL)
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1 tbspcider vinegar (15 mL)
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1 tspvanilla extract (5 mL)
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1/2 cuppacked brown sugar (125 mL)
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1egg
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2 tbspsunsalted butter, melted (30 mL)
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vegetable oil, for frying
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Glaze
-
1 cupHERSHEY'S CHIPITS Butterscotch Chips (250 mL)
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2 tbspsbutter (30 mL)
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1/4 cupmilk (50 mL)
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1 cupicing 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
1
Doughnuts: Whisk together 1 cup (250 mL) flour, baking powder, baking soda, salt and cinnamon until blended; set aside.
Tip
For easy preparation, use store-bought tube biscuit dough if preferred.
2
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.
3
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.
4
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.
5
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.
Tip
As a variation, substitute HERSHEY’S CHIPITS Sea Salt Caramel Chips for HERSHEY’S CHIPITS Butterscotch Chips.
6
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.
Tip
Once the glaze is set, sprinkle doughnut bites with icing sugar if desired.
