Chiltern Firehouse’s Crab Doughnuts Recipe | olivemagazine

Ingredients

• 540g strong white flour
• 70g golden caster sugar
• 2 tsp sea salt
• 1 tsp instant yeast
• 4 eggs
• 3 lemons zested
• 130g butter thinly sliced
• for frying oil
• 4 tomatoes
• 1 clove garlic chopped
• 1 shallot chopped
• ¼ red chilli seeded and chopped
• 2 tsp sherry vinegar
• 2 tsp fish sauce
• 200g white crab meat
• 40ml (see above) tomato base
• 30g crème fraîche
• a small handful basil finely shredded
• 1 lemon juiced