Chiltern Firehouse’s crab donuts

Name: Chiltern Firehouse’s crab donuts
Total time: 1 h
Yield: makes 20
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; tomatoes 4; garlic 1 clove, chopped; shallot 1, chopped; red chilli ¼, seeded and chopped; sherry vinegar 2 tsp; fish sauce 2 tsp; white crab meat 200g; tomato base 40ml (see above); 30g; basil a small handful, finely shredded; lemon 1, juiced

1 hour + proving and straining
makes 20
A little effort

London's The Chiltern Firehouse's crab donuts (or doughnuts) are a treat to make at home. If you've never tried a savoury one before this is the recipe to try.

December 19, 2014 at 2:33 pm

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.