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Savoury Donuts Filled with Horseradish Cream
Recipe by Sarah Todd
Try Sarah Todd's Savoury Donuts Filled with Horseradish Cream today!
- Steps
- Ingredients
Ingredients
Red Wine Jus
Doughnut Batter
Horseradish Crème Fraîche Filling
Pea Purée
Wagyu & Caraway Salt
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Steps
- Heat a deep fryer to 175°C.
- Preheat oven to 220°C.
- Prepare a hibachi.
- For the Red Wine Jus, spread the bones on a large baking tray and roast for 30 minutes, until deeply browned.
- After 15 minutes, add the roughly chopped onion, carrot, leek, celery, and garlic to caramelise.
- Transfer the bones and vegetables to a stockpot. Deglaze the hot roasting tray with the red wine, scraping up all the caramelised parts and adding to the pot.
- Add the tomato paste, thyme, bay leaf and parsley and beef stock. Bring to a simmer and cook for 45 minutes on a medium heat to reduced by half.
- Strain the jus into a saucepan and cook for another 20 minutes until reduced by half, until thick and glossy.
- Add the brown sugar and cook for another 5 minutes until the jus becomes a sticky glaze. Whisk in the cold butter. Keep warm.
- For the Doughnut Batter, combine the warm milk, 1 teaspoon of sugar and yeast in a large bowl. Allow to sit for 5-10 minutes, until foamy.
- Add the remaining sugar, flour, salt, yolks, and butter. Knead for 5 minutes until smooth and slightly tacky. Cover with a cloth and allow to rise for 25 minutes, until doubled.
- On a lightly floured benchtop, roll the risen dough to a 15mm thickness. Using a 6cm diameter cookie cutter, cut the dough into at least 12 rounds.
- Set aside on a tray lined with baking paper to rise and become puffy for 15-20 minutes
- Place 2-3 doughnuts into the deep fryer to cook for 1-2 minutes per side or until golden. Remove and drain on paper towels.
- For the Horseradish Crème Fraîche Filling, place all the ingredients in a medium bowl and whisk together. Adjust salt to taste then transfer to a piping bag fitted with an 8mm nozzle. Set aside in the fridge.
- For the Pea Puree, heat the butter in a frypan on a medium heat. Add the bacon, onion, garlic, and thyme and cook for 5-7 minutes, until softened. Add the peas and cook for 1-2 minutes.
- Transfer the warm mixture to a blender with horseradish, blitz to a smooth purée. Season to taste and if necessary, pass through a sieve. Transfer to a piping bag fitted with an 8mm nozzle.
- For the Wagyu & Caraway Salt, in a dry frypan, toast the caraway seeds for 2-3 minutes until fragrant. Add to a spice grinder with the salt and blitz. Set aside.
- To cook the fillet, rub the wagyu fillet with oil and dust generously with the caraway salt.
- Sear the fillet over a hibachi or a griddle pan over a medium-high heat until charred on the outside but still raw inside. Allow to rest for 10 minutes, then slice paper-thin.
- To serve, pipe horseradish crème fraîche into cooled doughnuts. Dip the tops of the doughnuts into warm jus to coat like a glaze. Pipe a dollop of pea purée on top.
- Fold ribbons of wagyu into a delicate mound. Sprinkle with extra caraway salt. Garnish with fresh watercress.
