Name: Grant Achatz’s savoury doughnuts with pine-nut butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 300 ml milk; 250 gm butter, diced; 200 gm plain flour; 6 eggs, lightly beaten; 300 gm finely grated parmesan; 125 gm golden raisins; 60 gm drained capers in brine, patted dry; Finely grated rind of 2 lemons; Canola oil, for deep-frying; Pine-nut butter; 125 gm pine nuts, toasted to golden brown; 125 ml grapeseed oil (½ cup)

Grant Achatz’s savoury doughnuts with pine-nut butter

"Who doesn't like doughnuts? In this case we flip the model and make them savoury umami bombs with the addition of parmesan and capers," says Achatz. "The pine-nut butter acts as a savoury frosting and the raisins add a slight sweetness."

Serves 8

Prep

20M

Cook

25M

Total

45M

“Who doesn’t like doughnuts? In this case we flip the model and make them savoury umami bombs with the addition of parmesan and capers,” says Achatz. “The pine-nut butter acts as a savoury frosting and the raisins add a slight sweetness.”

Ingredients

300 ml milk

250 gm butter, diced

200 gm plain flour

6 eggs, lightly beaten

300 gm finely grated parmesan

125 gm golden raisins

60 gm drained capers in brine, patted dry

Finely grated rind of 2 lemons

Canola oil, for deep-frying

Pine-nut butter

125 gm pine nuts, toasted to golden brown

125 ml grapeseed oil (½ cup)

Method

Main

1.Bring milk, butter and 6gm salt to a simmer in a saucepan over medium heat, add flour and beat with a wooden spoon until dough forms a ball and pulls away from the side of pan (1-2 minutes). Transfer to a mixing bowl, add eggs in 3 batches, whisking well between each, and whisk until dough is glossy. Season to taste with black pepper, then fold in parmesan, raisins, capers and lemon rind. Spoon rough balls of 2 tablespoonfuls of mixture onto a tray lined with baking paper and refrigerate until firm (3 hours).

2.For pine-nut butter, process all ingredients and 1½ tsp salt in a food processor or blender, scraping down sides of bowl occasionally, until very smooth (3-4 minutes). Butter will keep refrigerated for up to a week.

3.Heat oil in a large, deep saucepan to 150C and deep-fry doughnuts in batches (be careful, hot oil will spit), turning occasionally, until golden brown (2½-3 minutes; the centres should be creamy, not cooked through like a cake). Drain on paper towels, transfer to a platter and serve drizzled with pine-nut butter.

Grant Achatz

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick