butter Tart Recipe

Canadian Butter Tart Recipe

We love Canadian butter Tart Recipe, so there’s absolutely no reason not to inject some of our classic recipes after a little extra patriotism. In this dessert, we (literally) inject light, fluffy, yeasted doughnuts that has a gooey butter tart filling. This recipe celebrates our love of Canada, our love of doughnuts and our love of our classic Canadian dessert, the butter tart.

Butter Tart Recipe Doughnuts

Prep Time: 40 minutes
Rising Time: 120 minutes 10 minutes
Cook Time: 30 minutes
Makes: 12 to 14 doughnuts

1 cup 2% milk
1/3 cup granulated sugar
1 (8 g) pkg quick-rise instant yeast
1/4 cup unsalted butter, melted and cooled slightly
1 large egg, beaten
2 tsp vanilla
1 tsp salt
2 1/2 cup all-purpose flour, plus much more for dusting
Oil for frying (amount depends upon size of pot)

1/2 brown sugar
1/4 golden corn syrup
1/4 cup unsalted butter
1 large egg
1 tsp vanilla
1/2 tsp salt

1/2 cup icing sugar

Butter Tart Recipe Doughnuts


1. In a small saucepan, heat milk over low until temperature is slightly warmer than room temperature (should really feel to touch). Stir in sugar and pour in to the bowl of an stand-mixer fitted using the dough hook attachment. Sprinkle yeast over warm milk mixture as well as set aside until foamy bubbles display on the surface, about ten mins.
2. After yeast is foamy, beat in butter, egg, vanilla and salt until smooth. Add in flour and beat on medium-high speed until an easy dough pulls outside the sides with the bowl cleanly and climbs the dough hook, about 5 minutes.
3. Form dough to a ball and set in a well-oiled bowl. Cover which has a dish towel make in a warm place until dough doubles in space, about 60 minutes.
4. Prepare a baking sheet lined with parchment paper. Roll out dough onto a lightly floured surface until ¾-inch thick. Using a floured 3-inch round cutter, press into dough and twist to push out a dough from adhering to cutter. Place dough rounds about the prepared baking sheet. Reroll dough scraps individually and repeat. Cover dough rounds with kitchen towel and place aside in a very warm place until dough doubles bigger, about an hour.
5. Prepare a baking sheet lined which has a few layers of paper towel. Pour enough oil in to a large pot until 3- to 4-inches deep. Set pot which has a clip-on thermometer and warmth until temperature reaches 350ºF. Adjust heat to take care of 350ºF temperature.
6. Working in batches of 3 or 4, fry doughnuts until golden, about 1 minute per side, to get a total of approximately 2 minutes. Using a spider or slotted spoon, carefully transfer fried doughnuts to prepared baking sheet. Cool.

1. Combine all filling ingredients in a very double boiler. Heat over high while stirring until mixture thickens enough to coat the back of any spoon, about 5 minutes. Place mixture from the refrigerator until chilled, about couple of hours.

1. Transfer chilled filling right into a piping bag. Poke a hole from the side of just one doughnut while using the back of an wooden spoon before you reach the centre on the doughnut. Pipe filling into doughnut. Repeat with remaining doughnuts.
2. Dust doughnuts with icing sugar before serving.