Ingredients

700g flour (strong)
50g sugar
200g fresh, free-range eggs
15g salt
50g yeast
150ml milk
250g butter, softened

For the butterscotch sauce
500g sugar
150g butter
1l double cream

 

Method

  • For the butterscotch sauce, caramelise the sugar, add the butter and cook until sugar and butter are completely combined. Add the cream and bring to the boil. Take off the heat and allow to cool.

  • For the doughnuts, dissolve the yeast in the milk. Knead all the ingredients except the butter together, adding the butter gradually.

  • Knead the dough for about 10-15 minutes, until it comes off the bench easily and is nice and shiny. Spread the dough onto a large plastic tray. Cover with cling film and leave to cool down in fridge (for a minimum of 5 hours).

  • Once cooled, weigh out the dough into 20g pieces. Roll into perfectly round balls and place with the navel faced down onto a silicon paper-lined tray. This can be made in advance and stored in the freezer. When defrosting, (tray needs to be covered) place in a warm area. When the dough balls have doubled in size they are ready to be deep-fried at 170ºC, turning over once until they are nice and golden.

  • Roll in cinnamon sugar and serve with the butterscotch sauce. The recipe makes 30 miniature Mexican doughnuts.

 

Chef recommendations

Tip: If you are having trouble finding fresh yeast, try your local baker, if no luck dried yeast works just as well.

Wine match: Perfect with a sipping rum, such as Angostura 1984.