Mini Chilli and Crab Doughnuts
‘Can’t get fresh crab meat? Tinned works, too – just drain it thoroughly. For a veggie version, swap the crab for mashed hard-boiled eggs.’
Hands-on time 30min, plus cooling and rising. Cooking time about 15min. Makes 16
FOR THE DOUGHNUTS
• 100ml whole milk
• 25g unsalted butter
• 200g strong white flour
• 7g sachet fast-action dried yeast
• 2tbsp caster sugar
• 1 medium egg
• Vegetable oil, to grease and deep-fry
FOR THE FILLING
• 200g cooked white crab meat
• 75g mayonnaise
• 1 small red chilli, deseeded and finely chopped
• Finely grated zest and juice 1/2 lemon
• 2tbsp finely chopped chives
1 For the doughnuts, heat the milk and butter in a small pan over low heat to melt butter. Cool until just warm.
2 In the bowl of a freestanding mixer fitted with a dough hook, mix the flour, yeast, sugar, egg, cooled milk mixture and 1/2tsp fine salt. Knead on low-medium speed for 8-10min, until springy (the dough should be glossy and slightly sticky). Cover and leave to rise in a warm place for 1hr, or until doubled in size.
3 Meanwhile, make the filling. Mix all the ingredients, except the chives, with plenty of seasoning. Cover and chill until needed.
4 Once the dough has risen, grease a large baking sheet. Divide dough into 16 equal pieces, roll into balls and space apart on the greased sheet. Loosely cover and leave to rise again for 30min, until puffed.
5 Fill a large, heavy-based, deep pan with oil until it’s 5cm deep. Heat oil to 160°C. Add 8 doughnuts at a time and cook for 2min per side, or until deep golden and puffed. Using a slotted spoon, lift on to kitchen paper to drain. Cook remaining doughnuts, monitoring oil temperature.
6 When ready to serve, cut into top of each doughnut, almost all the way down. Spoon in crab filling and garnish with chives. Serve.
PER CANAPÉ
143cals, 5g protein, 9g fat (2g saturates), 12g carbs (2g total sugars), <1g fibre
GET AHEAD
Cook doughnuts up to 4hr ahead. Cool, cover and store at room temperature. Make filling up to 4hr ahead, cover and chill. To serve, reheat doughnuts on a baking tray in an oven preheated to 190°C (170°C fan) mark 5 for 5min. Complete recipe. Or make dough to end of step 2 up to a day ahead; knock back once risen, cover and chill overnight. Complete recipe to serve.