While butterscotch may bring back images of your grandmother’s house and her bowl of hard candy, these aren’t your grandmother’s donuts. With a pinch of cinnamon thrown into the batter, and a creamy butterscotch icing, these Butterscotch Mini Donuts are little bites of heaven that are as modern as you are!
Ingredients
For Donuts
- 11⁄3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- ¾ cup whole milk
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
For Icing
- ¾ cup butterscotch morsels
- 1 tablespoon whole milk
How to Make It
- If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps. If using mini-donut pans
- Carefully fill each donut indentation ¾ full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. If using an electric mini-donut maker
- Carefully fill each donut indentation ¾ full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance and transfer to a cooling rack and cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small, microwave-safe bowl, microwave the butterscotch morsels and milk in 15-second increments, stirring each time. Once you reach a smooth, lump-free butterscotch glaze, let it cool for 2 minutes.
- Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.