Chicken Doughnut

Updated at: Thu, 17 Aug 2023 09:05:04 GMT

Step 1

Start by making the dough. Put the flour in a bowl, add the butter and rub in until there are no big butter chunks remaining.

Step 2

Now add the sugar and salt to one side of the bowl and the yeast to the other side. Mix thoroughly and then make a well in the centre. Mix the eggs and water in a jug, then pour into the well and mix with the dry ingredients until the dough roughly comes together.

Step 3

If you are kneading the dough by hand, flour the work surface and knead for 10 minutes until the dough is stretchy and shiny. But I prefer to do it using a mixer, as the dough is quite sticky and buttery. When using a dough hook on a mixer it only needs kneading for 6 minutes on a medium speed.

Step 4

Leave to prove in a warm place covered with a wet tea towel or greased clingfilm, about 1 hour

Step 5

Meanwhile, make the filling by drizzling the chicken breasts with olive oil and sprinkle them with salt and pepper. Place the chicken in the oven, cover with foil and bake @ 350 for 30-35 minutes or until the chicken reaches an internal temperature of 165ºF. Remove the chicken from the oven and let it cool for 10-15 minutes.

Step 6

Once cooked, leave chicken on a plate until it’s cool enough to handle. Use two forks to shred and pull it apart. Now add flavour to your chicken by adding the barbecue sauce, mayo, chilli flakes and chives and giving it all a good mix around. Cover and set aside in the fridge.

Step 7

After the dough has doubled in size roll the dough into a long sausage shape and cut the roll evenly into 15 similar sized pieces.

Step 8

Have a lined and greased baking tray at the ready. Roll out a dough ball to about 12cm diameter. Add a tablespoon of chicken mix, not heaped, into the centre. Gently lift up the edges of the dough from all around the sides and seal the chicken inside, pinching firmly in the centre. Pop it on the tray, pinched side up.

Step 9

Do this to the rest of them, then pop the tray into the fridge for 1 hour. In the meantime, make the dust by mixing the garlic, cumin, salt, sugar and coriander.

Step 10

Just before the hour is up, add the oil to a mediumsized pan. Make sure the oil is not higher than halfway up the sides. Heat the oil on a medium heat – if you are using a thermometer you want the oil to reach 300°f. But if not, you can drop a piece of bread into the oil and if it sizzles and rises to the top, the oil is ready.

Step 11

Prepare a baking tray lined with kitchen paper to drain the doughnuts on. Gently place a doughnut into the oil, pinched side up. Don’t overcrowd the pan, just do three at a time.

Step 12

Cook the doughnuts gently for 6 minutes until golden brown all over. You don’t need to turn them, just occasionally push them down into the oil using a slotted spoon. When ready, take out and pop onto the paper to drain, then pop in the oven for 10 minutes @350 to finish cooking through, removing the kitchen paper first. While still piping hot, sprinkle with the savoury dust.

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