Savoury Doughnuts With Onion Jam | Boursin Cheese
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Recipe

Savoury Doughnuts With Onion Jam

with Boursin Garlic & Herbs

“Savoury doughnuts have been on our menu at Pitch Restaurant from the start. They are fun, nostalgic and a really versatile way of delivering flavour all wrapped up in a golden, fluffy dough. Once you get your doughnut game right you can experiment with all sorts of fillings. Whipped creamy Boursin is a perfect decadent filling and by using simple and often wasted ingredients this is a very tasty way to support Foodcycle and spread the word about their great work. We are very proud to be donating 20% of any Boursin doughnuts sold at Pitch directly to Foodcycle.” –Kenny Tutt

View the Ingredients List

  • Level medium

  • Prep time 2 HOURS

  • Cook time 1 HOUR

  • Total time 3 HOURS

Directions

Your Turn To Create

For Savoury Doughnuts
  • Start by making your onion jam as this will keep in a sterile airtight jar for a good few weeks to be used again and again as a delicious condiment.
  • Gently heat your oil in a large saucepan then add your garlic and finely sliced onions. Sweat the onions and garlic down for around 15 minutes. Add the vinegar, sugar, thyme and a good splash of water. Stir well and season with salt and pepper.
  • Over a low/medium heat simmer uncovered 20-30 mins, or until the chutney has reduced to a darkish caramel colour. Stir the jam regularly to make sure it doesn't catch.
  • Allow to cool and place the jam in a clean sterilised jar or container.
  • To make the dough, warm the butter with the milk in a saucepan over a low heat until the butter has just melted. Keep an eye on it not to let it boil.
  • Place the flour, sugar, yeast, egg and salt in a mixer with dough hook attachment. While the machine runs at a slow speed, pour in the warm milk and butter.
  • Knead the dough for 5-6 minutes until the dough comes away from the sides of the bowl. Place the dough in a floured bowl and allow to prove for an hour or overnight in the fridge.
  • If you don’t have a mixer, combine the ingredients in a large bowl and knead the dough on a floured surface for 10 mins until elastic and smooth.
  • Whilst the dough is proving you can make your smooth Boursin filling. Place the Boursin in a bowl with the creme fraiche and cream and whip until smooth either with an electric mixer or by hand. The mix should be pipeable so add a touch of cream or milk if a little too stiff. Once mixed, place in a piping bag with a nozzle and set aside.
  • After the dough has proved briefly knead the dough on a floured surface to knock out the air.
  • Divide the dough into equal pieces and shape into balls around the size of a ping pong ball. Put on an oiled baking tray, cover loosely with a tea towel and leave to prove for a few hours.
  • Carefully heat your oil in a deep-fat fryer or large saucepan to 180C. Working in batches, fry the doughnuts for around 2 minutes on each side until cooked through and golden-brown. Drain them on kitchen paper.
  • When the dough is cool enough to handle, make a hole in the side of each doughnut with the handle of a teaspoon and then pipe in a generous amount of the Boursin filling. Serve each doughnut on top of a spoonful of the sweet tangy onion jam with a sprinkle of fresh chives.
  • Makes 15-20 Doughnuts

  • For The Dough:

  • 250g White bread flour

  • 30g Unsalted butter

  • 50g Caster sugar

  • 75ml Milk

  • 1 Sachet fast-action dried yeast (7g)

  • 1 Large egg

  • Vegetable oil or sunflower oil to deep-fry

  • For The Filling:

  • 150g Pack of Boursin Garlic & Herbs

  • 100g Creme fraiche

  • 2-3 tbsp Double cream

  • For The Onion Jam:

  • 3 Large red or white onions, finely sliced

  • 2 tbsp Vegetable or sunflower oil

  • 150ml Cider vinegar

  • 200g Brown sugar

  • 2 Garlic cloves, Chopped

  • 2 Teaspoons of fresh thyme leaves, finely chopped

  • Salt & fresh ground pepper

  • For The Garnish:

  • Small bunch of fresh chives, finely chopped

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