Ingredients

100ml milk
¾ teaspoon dried yeast
150ml buttermilk
1 egg, beaten
¼ cup butter, melted
4 cups dover (pastry) flour
2½ tablespoons sugar
1 teaspoon salt
canola oil, for frying
200g chèvre goat’s cheese
4 tablespoons honey, plus extra to serve (we rate Hunt & Gather Bee Co)
1 teaspoon freshly ground black pepper
1 pinch chilli powder
beetroot powder, to serve (we use Fresh As brand)
edible gold leaf, to serve
Serve with War of the Roses

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Instructions

1.To make the dough, heat the milk until it is lukewarm.
2.Pour into a mixing bowl, add the yeast and leave until the yeast activates.
3.Add the buttermilk, egg, butter, flour, sugar and salt to the bowl and mix for 5 minutes with a dough hook attachment.
4.Let this dough rise in a warm environment until it doubles in size (or make it the day before and rise overnight in the fridge – this can be much more consistent).
5.When risen, weigh out 30g portions of the mixture and roll into balls.
6.Place on a piece of baking paper and cover with a damp tea towel until they double in size.
7.To cook, heat the oil in a pot or fryer to 170°C.
8.Carefully add the doughnuts to the oil and fry, moving them around so they cook evenly (the dough is sticky and the best way to safely place the dough into the oil is with a damp (not wet) hand, but use a slotted spoon if you prefer).
9.Fry until golden brown, about 2-3 minutes per batch.
10.Put the goat’s cheese, honey, pepper, chilli powder and a pinch of salt into a mixing bowl.
11.Using a mixer with a paddle attachment, whip until nice and smooth.
12.Put the mixture into a piping bag for ease of use, or pop into a bowl and keep cool.
13.To serve, cut the doughnut about halfway through.
14.Pipe or spoon in the goat’s cheese mixture and dip one side into the honey.
15.Sprinkle with beetroot powder and finish with some gold leaf.

Drinks Liisi Havam & Mat Pedley / Food Maurice Montero / Photography Tracie Heasman

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