Australian Gourmet Traveller - (07)July 2019 (1)

GOURMET TRAVELLER 85

ALL PROPS RESTAURANT’S OWN.

Doughnuts with sour

cream and salmon roe

SERVES 4-6 // PREP TIME 20 MINS // COOK 20 MINS (PLUS CHILLING)

“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.”

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

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

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

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.

Wine suggestion You’re after

a wine that cuts through with

saline freshness such as the

2017 Domaine Besson Petit

Chablis, from Burgundy. ➤