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Three butterscotch donuts coated with a crumbly topping and drizzled with white icing are displayed on a dark slate platter, set on a plaid tablecloth with autumn leaves and berries in the background.

Butterscotch Donut Recipe

Make tender baked butterscotch donuts with simple ingredients and no frying. A quick, family-friendly recipe for any sweet craving.

Course desserts
Cuisine American
Keyword baked butterscotch donuts, butterscotch donut recipe, butterscotch donuts
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 16
Author momma lew

Ingredients

  • 2 C flour
  • ½ C cocoa powder
  • 1 tsp baking soda
  • ¼ tsp kosher salt
  • 1 C buttermilk
  • 1 C sugar
  • 2 large eggs
  • 4 tbsp unsalted butter melted 2 tsp pure vanilla extract
  • 2 C powdered sugar
  • 5 tbsp Jim Beam Bourbon
  • ¼ tsp ground cinnamon
  • 2 C crushed butterfingers

Instructions

  1. Preheat oven to 350 degrees and spray a donut pan with pam baking spray.

  2. Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt.

  3. Using another large bowl, whisk together the buttermilk, sugar, eggs, butter, and vanilla until combined.

  4. Gradually mix in the dry ingredients into the wet until combined.

  5. Scoop batter into a piping bag.

  6. Fill the donut pan about 2⁄3 way full.

  7. Bake in the oven for 9-11 minutes or until a toothpick comes out clean.

  8. Allow to cool before removing and baking the remaining batter.
  9. Using a large bowl, whisk together the powdered sugar, bourbon and cinnamon.
  10. Dip the donuts into the glaze
    Place onto a wire rack
    Top with the crushed butterfingers

Recipe Notes

Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days and bring to room temperature before serving.