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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 183
- Fat 9.2g
- Carbs 19g
- Fibre 0.6g
- Protein 6g
- Salt 0.7g
