Glazed lokma doughnuts with spiced chicken liver parfait
- Preparation and cooking time
- Total time
- + proving
- A little effort
- Serves 4
Skip to ingredients
- vegetable oil for deep frying
DOUGHNUTS
- 150g strong white bread flourplus extra for dusting
- 12g caster sugar
- ¼ tsp salt
- 1 eggbeaten
- 2 tbsp milk
- 8g or ½ tsp dried fast-action yeast fresh yeast
- 30g at room temperature unsalted butterdiced
PARFAIT
- 30g salted butter
- 150g chicken liverstrimmed
- ½ tsp sweet paprika
- ¼ tsp cayenne pepper
- ¼ tsp ground cloves
- ¼ tsp ground mace
- 2 tbsp double creamto loosen
GLAZE
- 4 tbsp chicken stock
- 4 tbsp pomegranate molasses
- 4 tbsp honey
- 4 tbsp butter
TO SERVE
- crushed roasted peanuts
- dried rose petals
Nutrition:
- kcal708
- fat43.7g
- saturates21.9g
- carbs62.3g
- fibre2.4g
- protein15.2g
- salt1.5g
Method
step 1
To make the dough, combine all the dry and wet (except for the butter) ingredients separately. Put the dry ingredients in a food mixer with a dough hook attached and slowly add the wet ingredients. Knead the dough until it’s very elastic, about 15 minutes, then add the butter a few cubes at a time until fully incorporated.
step 2
Line a baking tray with baking paper and dust generously with flour. Roll the dough into 12 cherry-tomato-sized balls, working the dough firmly to ensure no splits appear when proving. Space the balls out on the baking tray and cover with oiled clingfilm. Chill until needed.
step 3
To make the parfait, heat the butter in a pan over a medium-high heat until foaming. Add the chicken livers and fry until just cooked, about 4 minutes. Take the pan off the heat and add the spices, tossing the livers to coat them well. Tip everything into a liquidiser and blitz until very smooth, adding double cream 1 tbsp at a time (it will firm up when chilled). Transfer to a piping bag with a plain nozzle and chill in the fridge.
step 4
To make the glaze, heat all the ingredients in a pan over a medium heat and reduce to a thin syrup, add a pinch of salt, then allow to cool.
step 5
Take the dough out of the fridge and prove in a warm place until doubled in size, about 25-30 minutes (don’t let the dough over prove and lose its shape!)
step 6
Heat a pan of oil, no more than 1/3 full, to 160C, or until a cube of bread browns in 1 minute. Fry the doughnuts in batches, and once they’re chestnut-brown on one side, roll them over to colour the other side, about 6-8 minutes in total. Drain well on kitchen paper. Once all the doughnuts have been fried, cut a small slice off the bottom of each and, using the back of a teaspoon, make a cavity.
step 7
Cut off the tip of the piping bag and pipe the chicken liver parfait in until each cavity is full. Stick the slice of doughnut back on with a dab of parfait. Once they are all filled, heat the glaze in a large pan and add the doughnuts. Toss them in the glaze until well covered and remove from the heat. Allow them to stand for a couple of minutes to absorb some of the glaze, then sprinkle with some crushed peanuts and dried rose petals.
