Buttermilk Doughnuts, Truffle Maple Crème Fraîche

Baking can sometimes feel like a faff, but these buttermilk doughnuts with creme fraiche and TRUBEL White Truffle Maple Syrup take only 20 time to make and you don’t need any special equipment. 

Servings

Yields 15-18 doughnuts      

Timing 

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

Tips

• 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. 

Ingredients

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:

• 60ml White Truffle Maple Syrup
• 150g Crème Fraîche 

Method:

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!