Chefs' Recipes

Cutler & Co's savoury doughnuts with sour cream and salmon roe

A top order at Andrew McConnell's Melbourne institution.

By Andrew McConnell
  • 20 mins preparation
  • 20 mins cooking (plus chilling)
  • Serves 4 - 6
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Cutler & Co's savoury doughnuts with sour cream and salmon roe
"These savoury doughnuts are a staple at the Cutler & Co Bar," says Andrew McConnell. "It's the perfect way to get the evening off to a good start alongside a glass of bubbles."

Ingredients

  • 100 gm fine semolina
  • 1 litre (4 cups) vegetable oil, for deep-frying
  • 150 gm sour cream, stirred to soften
  • 100 gm salmon roe
  • Thinly sliced chives, to serve
Choux pastry
  • 100 gm unsalted butter
  • 115 ml milk
  • 1½ tsp caster sugar
  • 135 gm plain flour, sifted
  • 3 eggs

Method

  • 1
    For choux pastry, combine butter, milk, sugar, 135ml water and ½ tsp salt in a saucepan over medium heat and bring to the boil, stirring constantly. Add flour and stir vigorously until mixture has come away from the pan, and it smells toasted (3-4 minutes). Transfer to an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add eggs one at a time, mixing well between each addition, until incorporated. Transfer dough to a piping bag fitted with a 1.5cm plain nozzle and refrigerate until cool (1-2 hours).
  • 2
    Place semolina on a plate, and pipe walnut-sized balls of choux pastry onto the semolina. Roll them around so they're completely covered.
  • 3
    Heat oil in a saucepan to 180°C. Deep-fry doughnuts in batches, gently stirring oil continuously and turning doughnuts occasionally, until puffed, golden and cooked through (5-6 minutes; be careful, hot oil will spit). Drain on paper towels and season with salt to taste.
  • 4
    Spoon sour cream into a glass, cover with roe, scatter with chives and serve with a pile of doughnuts.

Notes

Wine suggestion You're after a wine that cuts through with saline freshness such as the 2017 Domaine Besson Petit Chablis, from Burgundy. Wine suggestion by Liam O'Brien