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Paul Whittick's doughnuts with butterscotch sauce


As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers every day this week.

Today Paul Whittick, executive chef of hip London restaurant Asia de Cuba at the St Martin's Lane Hotel shares his recipe for doughnuts with butterscotch sauce. Ideal for an indulgent treat, read on for more delicious details....

Doughnuts with butterscotch sauce



  • 700g Flour, strong
  • 50g Sugar
  • 200g Eggs, fresh
  • 15g Salt
  • 50g Yeast
  • 150ml Milk
  • 250g Butter, soft

Butterscotch sauce

  • 500g Sugar
  • 150g Butter
  • 1ltr Double cream



Step 1: Dissolve the yeast in the milk.

Step 2: Knead all the ingredients, but the butter, almost together. Then add the butter gradually.

Step 3: Knead dough for about 10-15 mins, until it comes off the sides and is nice and shiny.

Step 4: Spread onto a large plastic tray. Cover with cling film and leave to cool down in fridge (min 5 hours).

Step 5: Weigh out pieces of dough 20g in size. Roll into perfectly round balls and place with the navel faced down onto a silicon paper lined tray. The doughnuts can be made in advance and stored in the freezer. When defrosting, (tray needs to be covered) place in a warm area. When doubled in size they are ready to be deep-fried.

Step 6: Deep-fry at 170 ºC. Turning over once until they are nice and golden.

Step 7: Roll in cinnamon sugar and serve with the Butterscotch Sauce.

Butterscotch sauce

Step 1: Caramelize the sugar, then add the butter and cook until sugar and butter are completely combined, then add the cream. Bring to the boil.

Step 2: Take off the heat and cool down before consumption.

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london



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