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Churro Donuts with Butterscotch Moose

Churro Donuts with Butterscotch Moose

Cooking Time

Preparation Time : 50

Cook Time : 50

Total Time : 100

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

  • 01

    Heat 1/2 cup unsalted butter in a heavy bottomed pan.

  • 02

    Add 1 cup of water, 2 tablespoon of brown sugar, a pinch of salt and bring to boil.

  • 03

    Add 1 cup of all purpose flour in batches and whisk well to incorporate.

  • 04

    Continue to mix and cook in medium heat until the mixture forms a soft dough.

  • 05

    Removes from heat and let the dough come to room temperature.

  • 06

    Whisk together 3 eggs and 1/2 teaspoon of vanilla essence.

  • 07

    Add this egg mixture to the flour-butter dough(cool) in batches .

  • 08

    Stir well so that the egg mixture incorporate well to the dough.

  • 09

    The consistency of the dough should be like mash potato.

  • 10

    Grease a medium sized donut mould.

  • 11

    Fill the donut moulds with the dough as shown in the picture.

  • 12

    Preheat oven at 200 degree C for 10 minutes.

  • 13

    Bake them in preheated oven for about 20 to 25 minutes or until the top becomes golden brown.

  • 14

    For the butterscotch sauce melt the butter in a medium heavy-bottomed saucepan over medium heat.

  • 15

    Add the brown sugar, salt, heavy cream and stir the mixture with a spatula until it's well blended.

  • 16

    Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.

  • 17

    Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a bowl to cool.

  • 18

    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.

  • 19

    Add 1/3rd cup of prepared butterscotch sauce and fold lightly with the whipped cream.

  • 20

    Keep the butterscotch moose in the refrigerator for 10-20 minutes.

  • 21

    Place the moose to a piping bag or a butter paper cone from which we can fill the churro donuts.

  • 22

    When the prepared churro donuts come to room temperature, flip them and dust some icing sugar over them.

  • 23

    Now fill the cavity of each churro donut with butterscotch moose.

  • 24

    Top with some butterscotch sauce and serve.

  • 25

    Enjoy these unique and delicious desserts with your family and friends.

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