Jump to Main ContentJump to Primary Navigation
Top

Paul Whittick's doughnuts with butterscotch sauce

AsiaDeCuba-Doughnuts.jpg
AsiaDeCuba-Restaurant.jpg
Taste_correct_logo.jpg

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

Ingredients

Doughnuts

  • 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

Method

Doughnuts

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

Related

hero.jpg

Top 20 food heroines

parfait-crop.jpg

Mickael Weiss' blackberry and vanilla parfait

caramel-hot-chocolate.jpg

Salted caramel hot chocolate

Comments

Latest...

The rising stars of food and drink making waves in 2017

Load up your palettes with purple food and Mexican spirit

by Amy Swales
23 Feb 2017

Stop what you're doing and try these Crème scotch eggs

They’re a chocoholic’s dream come true…

by Kayleigh Dray
23 Feb 2017

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017

Ridiculous yet amazing edible bouquets for Valentine's Day

Who wants a bunch of fried chicken, doughnuts or fondant fancies?

by Amy Swales
14 Feb 2017