Pile of small savoury doughnuts filled with crab mixture

Chiltern Firehouse’s crab doughnuts

  • makes 20
  • A little effort

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 parfaitjam doughnuts and mini doughnuts.

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Ingredients

  • strong white flour 540g
  • golden caster sugar 70g
  • sea salt 2 tsp
  • instant yeast 1 tsp
  • eggs 4
  • lemons 3, zested
  • butter 130g, thinly sliced
  • oil for frying

tomato base

  • tomatoes 4
  • garlic 1 clove, chopped
  • shallot 1, chopped
  • red chilli ¼, seeded and chopped
  • sherry vinegar 2 tsp
  • fish sauce 2 tsp

crab mix

  • white crab meat 200g
  • tomato base 40ml (see above)
  • crème fraîche 30g
  • basil a small handful, finely shredded
  • lemon 1, juiced

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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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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Nutritional Information

  • Kcals 183
  • Fat 9.2g
  • Carbs 19g
  • Fibre 0.6g
  • Protein 6g
  • Salt 0.7g
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