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Pile of small savoury doughnuts filled with crab mixture

Chiltern Firehouse’s crab doughnuts

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
    • + proving and straining
  • A little effort
  • Makes 20

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.

Nutrition:
NutrientUnit
kcal183
fat9.2g
carbs19g
fibre0.6g
protein6g
salt0.7g
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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

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

tomato base

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

crab mix

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