Ingredients
- vegetable oil for deep frying
- strong white bread flour 150g, plus extra for dusting
- caster sugar 12g
- salt ¼ tsp
- egg 1, beaten
- milk 2 tbsp
- fresh yeast 8g or ½ tsp dried fast-action yeast
- unsalted butter 30g at room temperature, diced
- salted butter 30g
- chicken livers 150g, trimmed
- sweet paprika ½ tsp
- cayenne pepper ¼ tsp
- ground cloves ¼ tsp
- ground mace ¼ tsp
- double cream 2 tbsp, to loosen
- chicken stock 4 tbsp
- pomegranate molasses 4 tbsp
- honey 4 tbsp
- butter 4 tbsp
- crushed roasted peanuts
- dried rose petals
Method
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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.
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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.
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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.
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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.
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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!)
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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.
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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.
Nutritional Information
- Kcals 708
- Carbs 62.3g
- Protein 15.2g
- Fat 43.7g
- Salt 1.5g
- Saturates 21.9g
- Fibre 2.4g
