Buttermilk Doughnuts, Truffle Maple Crème Fraîche


Yields 15-18 doughnuts      


Prep time: 5mins, cooking time: 15 minutes, total time: 20mins 


  • Eat warm. Buttermilk doughnuts don’t keep as fresh as yeasted doughnuts.
  • You can also serve the Truffle Maple infused Crème Fraîche with a caviar topping on a pancake, crepe or even a blini. 


For the Doughnuts:

  • 1 egg
  • 130ml buttermilk
  • 200g self raising flour
  • Pinch of salt
  • 20g unsalted butter
  • 20g caster sugar (and more for dusting) 
  • Rapeseed oil for frying 
For the Truffle Maple infused Crème Fraîche:


      1. Heat the rapeseed oil in a deep-fryer or large saucepan to 170C.  
      2. Whisk buttermilk and eggs together in a small bowl.
      3. Mix flour and salt together in another bowl. Rub in the butter. 
      4. Stir buttermilk mixture into flour mixture and mix with a fork until combined; add sugar and bring it together.
      5. Turn out dough onto a lightly floured work surface and roll to 1-inch thick. Stamp out rounds with a 4cm cutter and drop into the oil.
      6. Cook (in batches if required) for 4 minutes or until nice and golden and cooked through.
      7. Meanwhile whip the Crème Fraîche and thoroughly mix in the truffle maple syrup. 
      8. Shake the cooked doughnuts in a tray of sugar, dip into the Truffle Maple  Crème Fraîche, drizzle with more truffle maple (as needed) and eat whilst warm!

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