Olive Magazine
Glazed lokma doughnuts

Glazed lokma doughnuts with spiced chicken liver parfait

Published: April 7, 2016 at 9:13 am
  • 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


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.


  • vegetable oil for deep frying


  • 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


  • 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


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


  • crushed roasted peanuts
  • dried rose petals


  • 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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