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Chiltern Firehouse’s crab doughnuts
Published: December 19, 2014 at 2:33 PM
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Makes 20
A little effort
Total time: 1 hr
+ proving and straining
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London's The Chiltern Firehouse's crab doughnuts are a treat to make at home. If you've never tried a savoury doughnut before this is the recipe to try.
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Try these crab doughnuts from Chiltern Firehouse, then check out more sweet and savoury doughnut recipes, including our lokma doughnuts with chicken liver parfait, jam doughnuts and mini doughnuts.
Ingredients
Nutrition
-
540g strong white flour
-
70g golden caster sugar
-
2 tsp sea salt
-
1 tsp instant yeast
-
4 eggs
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3 lemons
zested
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130g butter
thinly sliced
-
for frying oil
tomato base
-
4 tomatoes
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1 clove garlic
chopped
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1 shallot
chopped
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¼ red chilli
seeded and chopped
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2 tsp sherry vinegar
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2 tsp fish sauce
crab mix
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200g white crab meat
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40ml (see above) tomato base
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30g crème fraîche
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a small handful basil
finely shredded
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1 lemon
juiced
Nutrition: per serving
- kcal183
- fat9.2g
- carbs19g
- fibre0.6g
- protein6g
- salt0.7g
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Method
-
step 1
Using an electric mixer fitted with the hook attachment, mix the flour, sugar, salt and yeast on a slow speed. In a separate bowl, mix 140ml water, the eggs and lemon zest.
-
step 2
Slowly add the liquids to the flour mix, still mixing on a slow speed, until a dough forms. Increase the speed and knead for 10-12 minutes, or until the dough detaches from the sides of the bowl and looks smooth and elastic.
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step 3
Reduce the speed to slow and add the butter, a slice at a time. Once all the butter has been incorporated, increase the speed and knead for a further 5-6 minutes until the dough looks smooth. Cover the bowl with clingfilm and put in the fridge for at least 6 hours or overnight.
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step 4
For the tomato base, cut the tomatoes in half and squeeze out the seeds. Grate the flesh of the tomatoes on a box grater, discarding the skins.
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step 5
Put the grated tomato flesh in a food processor with the garlic, shallot, chilli, vinegar and fish sauce. Blend until smooth, season with salt, then transfer the mix to a muslin cloth and leave to hang over a bowl for 2 hours.
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step 6
Roll out the doughnut dough on a lightly floured surface until 2cm thick and cut out 5cm circles. Roll each into a ball and put on a well-oiled baking sheet.
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step 7
Fill a deep saucepan halfway with oil and, over a medium heat, bring the oil to 175C. Deep-fry the doughnuts, 4 at a time, basting them constantly with the oil until golden brown (around 4-5 minutes). Drain on a plate lined with kitchen paper.
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step 8
Combine all the ingredients for the crab, mix well and season. Make a slice in the doughnuts, not going all the way through, and fill with the crab mixture. Sprinkle with a few sea salt flakes to serve.
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