Grant Achatz's savoury doughnuts with pine-nut butter


  • Serves 8 people

"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."

  • 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 (½ cup) grapeseed oil
01   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).
02   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.
03   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.
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