Heat 1/2 cup unsalted butter in a heavy bottomed pan.
Add 1 cup of water, 2 tablespoon of brown sugar, a pinch of salt and bring to boil.
Add 1 cup of all purpose flour in batches and whisk well to incorporate.
Continue to mix and cook in medium heat until the mixture forms a soft dough.
Removes from heat and let the dough come to room temperature.
Whisk together 3 eggs and 1/2 teaspoon of vanilla essence.
Add this egg mixture to the flour-butter dough(cool) in batches and mix so that the egg mixture incorporate well to the dough.
The consistency of the dough should be like mash potato.
Grease a medium sized donut mould.
Fill the donut moulds as shown in the picture.
Preheat oven at 200 degree C for 10 minutes.
Bake them in preheated oven for about 20 to 25 minutes or until the top becomes golden brown.
For the butterscotch sauce melt the butter in a medium heavy-bottomed saucepan over medium heat.
Add the brown sugar, salt, heavy cream and stir the mixture with a spatula until it's well blended.
Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.
For the whipped cream whisk 1/2 cup heavy cream with icing sugar and vanilla essence until thick enough ao that we can pipe them.
Add 1/3rd cup of prepared butterscotch sauce and fold lightly with the whipped cream.
Keep the butterscotch moose in the refrigerator for 10-20 minutes.
Place the moose to a piping bag or a butter paper cone from which we can fill the churro donuts.
When the prepared churro donuts come to room temperature, flip them and dust some icing sugar over them.
Now fill the cavity of each churro donut with butterscotch moose.
Top with some butterscotch sauce and serve.
