Churro Donuts with Butterscotch Moose

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Churro Donuts with Butterscotch Moose

Description

Cooking Time

Preparation Time :50 Min

Cook Time : 50 Min

Total Time : 1 Hr 40 Min

Ingredients

Serves : 12
  • 1 cup All purpose flour


  • 1/2 cup soft unsalted Butter


  • 2 tbsp Brown sugar


  • 1 cup Water


  • 1/2 tsp Vanilla essence


  • 1 pinch Salt


  • 3 Eggs


  • Followings are the ingredients of 1 cup Butterscotch moose


  • 4 tbsp unsalted Butter


  • 1/2 cup dark brown Sugar


  • 1 cup heavy Cream(1/2 cup for sauce and 1/2 cup for moose)


  • 1/3rd tsp Vanilla essence


  • 1/2 pinch Salt


  • 1 tsp icing Sugar

Directions

  • Heat 1/2 cup unsalted butter in a heavy bottomed pan.
  • Add 1 cup of water, 2 tablespoon of brown sugar, a pinch of salt and bring to boil.
  • Add 1 cup of all purpose flour in batches and whisk well to incorporate.
  • Continue to mix and cook in medium heat until the mixture forms a soft dough.
  • Removes from heat and let the dough come to room temperature.
  • Whisk together 3 eggs and 1/2 teaspoon of vanilla essence.
  • Add this egg mixture to the flour-butter dough(cool) in batches .
  • Stir well so that the egg mixture incorporate well to the dough.
  • The consistency of the dough should be like mash potato.
  • Grease a medium sized donut mould.
  • Fill the donut moulds with the dough as shown in the picture.
  • Preheat oven at 200 degree C for 10 minutes.
  • Bake them in preheated oven for about 20 to 25 minutes or until the top becomes golden brown.
  • For the butterscotch sauce melt the butter in a medium heavy-bottomed saucepan over medium heat.
  • Add the brown sugar, salt, heavy cream and stir the mixture with a spatula until it's well blended.
  • Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
  • Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a bowl to cool.
  • For the whipped cream whisk 1/2 cup heavy cream with icing sugar and vanilla essence until thick enough ao that we can pipe them.
  • Add 1/3rd cup of prepared butterscotch sauce and fold lightly with the whipped cream.
  • Keep the butterscotch moose in the refrigerator for 10-20 minutes.
  • Place the moose to a piping bag or a butter paper cone from which we can fill the churro donuts.
  • When the prepared churro donuts come to room temperature, flip them and dust some icing sugar over them.
  • Now fill the cavity of each churro donut with butterscotch moose.
  • Top with some butterscotch sauce and serve.
  • Enjoy these unique and delicious desserts with your family and friends.