Olive Magazine
Glazed lokma doughnuts

Glazed lokma doughnuts with spiced chicken liver parfait

Published: April 7, 2016 at 9:13 am
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  • Preparation and cooking time
    • Total time
    • + proving
  • A little effort
  • Serves 4

These savoury doughnuts filled with silky parfait come from Le Bab and make an impressive starter for four people

Nutrition:
NutrientUnit
kcal708
fat43.7g
saturates21.9g
carbs62.3g
fibre2.4g
protein15.2g
salt1.5g
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Try this recipe for glazed lokma doughnuts, then check out more sweet and savoury doughnut recipes, including our crab doughnuts, jam doughnuts and baked doughnuts.

Ingredients

  • vegetable oil for deep frying

DOUGHNUTS

  • 150g strong white bread flour, plus extra for dusting
  • 12g caster sugar
  • ¼ tsp salt
  • 1 egg, beaten
  • 2 tbsp milk
  • 8g or ½ tsp dried fast-action yeast fresh yeast
  • 30g at room temperature unsalted butter, diced

PARFAIT

  • 30g salted butter
  • 150g chicken livers, trimmed
  • ½ tsp sweet paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ tsp ground mace
  • 2 tbsp double cream, to loosen

GLAZE

  • 4 tbsp chicken stock
  • 4 tbsp pomegranate molasses
  • 4 tbsp honey
  • 4 tbsp butter

TO SERVE

  • crushed roasted peanuts
  • dried rose petals

Method

  • STEP 1

    To make the dough, combine all the dry and wet (except for the butter) ingredients separately. Put the dry ingredients in a food mixer with a dough hook attached and slowly add the wet ingredients. Knead the dough until it’s very elastic, about 15 minutes, then add the butter a few cubes at a time until fully incorporated.

  • STEP 2

    Line a baking tray with baking paper and dust generously with flour. Roll the dough into 12 cherry-tomato-sized balls, working the dough firmly to ensure no splits appear when proving. Space the balls out on the baking tray and cover with oiled clingfilm. Chill until needed.

  • STEP 3

    To make the parfait, heat the butter in a pan over a medium-high heat until foaming. Add the chicken livers and fry until just cooked, about 4 minutes. Take the pan off the heat and add the spices, tossing the livers to coat them well. Tip everything into a liquidiser and blitz until very smooth, adding double cream 1 tbsp at a time (it will firm up when chilled). Transfer to a piping bag with a plain nozzle and chill in the fridge.

  • STEP 4

    To make the glaze, heat all the ingredients in a pan over a medium heat and reduce to a thin syrup, add a pinch of salt, then allow to cool.

  • STEP 5

    Take the dough out of the fridge and prove in a warm place until doubled in size, about 25-30 minutes (don’t let the dough over prove and lose its shape!)

  • STEP 6

    Heat a pan of oil, no more than 1/3 full, to 160C, or until a cube of bread browns in 1 minute. Fry the doughnuts in batches, and once they’re chestnut-brown on one side, roll them over to colour the other side, about 6-8 minutes in total. Drain well on kitchen paper. Once all the doughnuts have been fried, cut a small slice off the bottom of each and, using the back of a teaspoon, make a cavity.

  • STEP 7

    Cut off the tip of the piping bag and pipe the chicken liver parfait in until each cavity is full. Stick the slice of doughnut back on with a dab of parfait. Once they are all filled, heat the glaze in a large pan and add the doughnuts. Toss them in the glaze until well covered and remove from the heat. Allow them to stand for a couple of minutes to absorb some of the glaze, then sprinkle with some crushed peanuts and dried rose petals.

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