| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 50 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 992 |
| Fat | 88g |
| Saturates | 6g |
| Protein | 5g |
| Carbs | 47g |
| Sugars | 32g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
To make the butternut fritters, tear the leftover bread into large chunks.
Roughly chop the butternut into even-sized chunks and place in the preheated oven for 30 minutes, or until soft and golden.
Place in a blender and blitz until smooth.
Place the milk in the microwave for 30 seconds, or until warm to the touch.
Cube the butter.
Place the leftover bread into a large baking tray and toast until golden brown, approx. 8-10 minutes. Toss occasionally to evenly toast. Set aside and allow to cool.
Place the leftover bread into a large baking tray and toast until golden brown, approx. 8-10 minutes. Toss occasionally to evenly toast. Set aside and allow to cool.
Once cooled, place in a food processor and blend until fine breadcrumbs form. Set aside.
For the batter, place the butternut purée, milk, sugar, and yeast in a large bowl and stir to combine. Set aside for 10-15 minutes until frothy.
Place the flour, ½ the breadcrumbs and ½ tsp salt into the bowl of a stand mixer with a hook attachment and mix to combine.
Gradually add the yeast mixture while kneading on a low speed.
Add the egg and mix. Add 25g butter until it is incorporated.
Place the dough into a greased bowl and cover with cling film. Place the bowl in a warm area until doubled in size, approx. 40 minutes.
For the cinnamon and breadcrumb dust, combine the remaining breadcrumbs, cinnamon and sugar in a small bowl and mix.
To make the salted caramel, combine the white sugar and water in a saucepan.
Whisk to combine, then place over a medium-high heat. Bring to a boil, without stirring, and cook until it’s a deep amber red colour.
Remove from the heat and drop in the remaining butter and slowly pour in the cream, swirling the pan as you do. Set aside to cool.
Add the sea salt flakes.
Heat the oil to 180°C. Drop tablespoonfuls of batter into the hot oil and fry, while turning them regularly until golden and cooked through, approx. 2-3 minutes.
To serve, dust with the cinnamon and breadcrumb dust and drizzle with the salted caramel sauce.
