Chicken delight
INGREDIENTS:
(makes 12)
For the dough: 550g strong bread flour; 175g unsalted butter, softened; 60g caster sugar; 1tsp fine salt; 14g fast-action yeast; 4 eggs, lightly beaten; 100ml cold water; 1½ litres of oil, to deep fry Chicken filling: 280g chicken breast; 7tbsp barbecue sauce (125g); 3tbsp mayonnaise (60g); 1tsp chilli flakes; 1 small handful of chives, finely chopped
Savoury dust: 1tsp garlic granules; 1tsp ground cumin; 1tsp salt; 1tsp caster sugar; 1tsp dried coriander
METHOD:
1. For the dough: Rub the flour and butter together until there are no big butter chunks remaining. Add the sugar and salt to one side of the bowl and the yeast to the other. Mix thoroughly then make a well in the centre. Mix the eggs and water, pour into the well and mix until a dough forms.
2. Flour the work surface and knead for 10 minutes until the dough is stretchy and shiny. If using a dough-hook on a mixer, knead for six minutes on medium. Leave to prove in a warm place covered with a wet tea towel or greased cling-film.
3. For the filling: Boil the chicken in water on a medium heat for 15 minutes until cooked through. Lift out and leave until cool enough to handle. Shred using two forks. Mix with the mayo, barbecue sauce, chilli and chives. Cover and put in the fridge.
4. When the dough doubles in size, roll into a sausage shape on a floured surface and cut into 12.
5. Line and grease a baking tray. Roll out a dough ball to about 12cm diameter. Add a tablespoon of chicken mix to the centre. Lift the edges to seal in the chicken, pinching firmly. Pop on the tray, pinched side up and repeat. Refrigerate for an hour.
6. For the dust: Mix the salt, coriander, garlic, cumin, and sugar.
7. Just before the hour is up, half-fill a pan with the oil and heat to 150°C. If you don’t have a thermometer drop a piece of bread in and if it sizzles and rises to the top, it’s ready.
8. Gently put the doughnuts into the oil, pinched side up three at a time. Cook for six minutes until golden, occasionally pushing them down into the oil. Drain on kitchen paper, then cook in the oven for 10 minutes. While piping hot, sprinkle with the savoury dust.
9. Eat lukewarm, or even totally cooled.