When are doughnuts not doughnuts? These gorgeous balls of fried dough may look like the sweet treat you know and love, but no! These are savoury pulled chicken doughnuts!
The recipe is from Nadiya Hussain's latest cookbook, Nadiya Bakes.
Nadiya explains:
This chicken doughnuts recipe is worth a try just to see the confusion and delight on people's faces. They're filled with a quick-cooked shredded chicken, then fried and covered in a delicious savoury-sweet dust.
They really are incredibly delicious. Sweet donuts have a slightly cakey dough once fried, these are more like an enriched bread, so really, if you like pulled chicken sandwiches, you will ADORE these.
The chicken filling is beautifully easy to make. You just boil some chicken breast, making it beautifully tender, shred with a fork, then mix with barbecue sauce, mayonnaise, chives and chilli flakes.
To make the dough, you need a little patience as there is 2 hours of proving and chilling time to allow for, but the hands on work is very straightforward.
You rub flour and butter together, then stir in sugar, yeast and salt before combining with water and needing to a sticky, buttery dough. Once proved, you divide into 12 pieces, fill with the mixture (don't worry, it's easy and I've included images below to show you how) and then chill for an hour before frying.
I know a lot of people are quite nervous about deep frying. Indeed, I cautiously dropped the first doughnut into the oil with some trepidation myself but there's nothing to worry about.
The frying temp is actually quite a bit lower than for most sweet doughnut recipes, just 150C (300F) so it's all very manageable as long as you exercise a sensible degree of caution.
Frying these doughnuts takes just 6 minutes per batch, then you drain them and sprinkle them with a sweet, savoury dust made from dried coriander, garlic granules, cumin, sugar and salt.
Tearing into these chicken doughnuts is an absolute delight. The dough is fluffy and rich, the filling steaming, soft and tender. As you take a bite, you'll notice the crisp crust and the sweet, savoury dust that delightfully hits your tongue. Now through the yielding, melt-in-mouth bread and into the gorgeously spiced, smoky and juicy chicken. Every bite is heaven.
Here's how to make Nadiya Hussain's chicken doughnuts.
Ingredients
For the bread
- 550 g (3½ cup) strong white bread flour plus extra for dusting
- 175 g (1½ sticks) unsalted butter softened
- 60 g (⅓ cup) white caster sugar (superfine sugar)
- 1 tsp fine sea salt
- 14 g (2 tbsp) fast-action dried yeast
- 4 medium free range eggs lightly beaten
- 100 ml (⅓ cup + 1 tbsp) cold water
- 1.5 litres (3 pints) vegetable oil (canola oil) or any flavourless oil to deep fry
For the chicken filling
- 1 large (1) chicken breast or 2 small (around 280g/9.9oz)
- 7 tbsp barbecue sauce 125g/4.5oz
- 3 tbsp mayonnaise 60g/2oz
- 1 tsp chilli flakes
- 1 small handful fresh chives finely chopped
For the savoury dust
- 1 tsp garlic granules
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp white caster sugar (superfine sugar)
- 1 tsp dried coriander (cilantro)
Instructions
Make the bread dough
Put the flour in a bowl and add the butter.
Rub in until there are no big butter chunks remaining.
Now add the sugar and salt to one side of the bowl and the yeast to the other side.
Mix thoroughly.
Make a well in the centre, mix the eggs and water in a jug, then pour into the well.
Mix with the dry ingredients until the dough roughly comes together.
If you are kneading the dough by hand, flour the work surface and knead for 10 minutes until the dough is stretchy and shiny.
But I prefer to do it using a mixer, as the dough is quite sticky and buttery. When using a dough hook on a mixer it only needs kneading for 6 minutes on a medium speed.
Leave to prove in a warm place covered with a wet tea towel or greased clingfilm until doubled in size.
Emily note: The first time I made these chicken doughnuts, I used a damp tea towel and found that my warm, dry airing cupboard dried out the dough a bit too much. The next time I used clingfilm for a better seal and my dough stayed much stickier and more pliable after proving.
Make the chicken filling
Meanwhile, boil the chicken breast in a small pan of water on a medium heat for 15 minutes until the meat is cooked through.
Once cooked, lift the chicken out of the water and leave on a plate until it's cool enough to handle.
Use two forks to shred and pull it apart.
Now add flavour to your chicken by adding the barbecue sauce, mayo, chilli flakes and chives.
Give it all a good mix around. Cover and set aside in the fridge.
Fill your doughnuts
Once the dough has doubled in size, tip out onto a floured work surface.
Roll the dough into a sausage shape.
Cut out 12 equal portions of around 90g (3.2oz) each.
Making them the same size is important if you want them to fry evenly.
Have a lined and greased baking tray at the ready. Roll out a dough ball to about 12cm (4 3/4 inches) diameter.
Add a tablespoon of chicken mix, not heaped, into the centre.
Gently lift up the edges of the dough from all around the sides and seal the chicken inside, pinching firmly in the centre.
Emily: The first time I made these, I didn't pinch enough and they flowered open a bit in the oil. Really twist and smudge the dough so each doughnuts is fully sealed like in the picture in Nadiya's book and shown below.
Pop the doughnut on the tray, pinched side up. Do this to the rest of them.
Emily note: I found it easiest to turn them over now, so that they're not tempted to untwist. I also covered them with clingfilm to discourage them from drying out.
Pop the tray into the fridge for 1 hour.
Emily note: I left mine chilling overnight as I'd run out of time to fry them. You'll notice they only expanded very slightly.
Make the savoury dust
Put the garlic, cumin, salt, sugar and coriander in a small bowl.
Mix and set aside.
Cook the doughnuts
Just before the hour is up, add the oil to a medium-sized pan. Make sure the oil is not higher than halfway up the sides. Heat the oil on a medium heat – if you are using a thermometer you want the oil to reach 150°C. But if not, you can drop a piece of bread into the oil and if it sizzles and rises to the top, the oil is ready.
Prepare a baking tray lined with kitchen paper to drain the doughnuts on.
Gently place a doughnut into the oil, pinched side up. Don't overcrowd the pan, just do three at a time.
Cook the doughnuts gently for 6 minutes until golden brown all over. You don't need to turn them, just occasionally push them down into the oil using a slotted spoon.
When ready, take out and pop onto the paper to drain.
Pop in the oven for 10 minutes to finish cooking through, removing the kitchen paper first.
Emily note: I set the oven to 180C (160C fan). I also tried frying the doughnuts for closer to 8 minutes and found they didn't need the extra oven time.
While still piping hot, sprinkle with the savoury dust. Do the same to all of them, frying and sprinkling.
Allow to cool down, then eat them lukewarm, or even totally cooled.
Thank you, Nadia! Your pulled chicken doughnuts are truly incredible!
So, will you make Nadiya's wonderful savoury chicken doughnuts?
Looking at that incredible inside, how could you not?! Nadiya Bakes is out now!
If you're not familiar with doughnut making, bread making or deep frying, or you just want to get the full lowdown before you start cooking, read on for lots more hints and tips.
Pointers, tricks and troubleshooting tips for the perfect pulled chicken doughnuts
Are pulled chicken doughnuts easy to make?
This isn't a quick to pull together dinner and does take a bit of time, but most of it is proving and resting and the results are well worth the effort.
Nadiya's recipe is broken down into easy, step-by-step processes so you can keep on track and make these delightfully surprising doughnuts.
The dough is really easy to make. Simply rub the flour and butter together to create a crumb, add the other dry ingredients (the sugar, salt, and dried yeast) and mix. You then make a well and add the water and eggs, mix again and knead until the dough looks smooth and glossy.
While the dough is proving you can prepare the chicken filling and savoury dust for the finishing touch, both of which are really simply jobs.
The main thing is to prove your dough properly (it should double in size, so may take longer than you expect if your kitchen is cold) and then take your time to make a good seal at the top of the doughnuts after filling so that they keep all that tasty surprise filling inside.
Will I need any special equipment for this recipe?
You should be able to find everything you need in the average kitchen - nothing special required. The full list of equipment can be found in the recipe card below.
There are a couple of things that will really help if you have them: an pan thermometer so that you can keep the temperature of your oil constant and a stand mixer like a KitchenAid with a dough hook to help take the hard work out of kneading the dough for you. However, Nadiya gives advice on how to manage without them!
How can I tell if chicken has gone off?
Start by checking the Use By date. This is crucial and you should never eat food that is past its Use By date, even if it looks fine.
Now make sure that your chicken has been stored correctly. Even if raw chicken is in date, if it was left outside of the refrigerator for any longer than it takes to get it home from the supermarket then it should be discarded. Frozen raw chicken that has defrosted should not be refrozen.
When you come to open the packet, there shouldn't be any pungent smells. Fresh, raw chicken should look fleshy and pink and hardly smell of anything. If it has started to look grey this is a sign it's going off and not safe to eat.
Finally, remember that even fresh food can be contaminated with things that can make you poorly, so even the freshest chicken needs to be handled carefully and hygienically, and cooked thoroughly.
The Food Standards Agency has some great advice on cooking food safely.
Are pulled chicken doughnuts suitable for vegetarians?
This recipe uses chicken for the filling so would not be suitable for vegetarians.
However, as the chicken is the only meat element to the recipe you could try making this vegetarian by simply replacing the chicken with a plant-based alternative. Linda McCartney, for example, do a pulled pork style soya product.
I haven't tried making this recipe vegetarian yet, so if you give it a go do let me know how you get on!
Are pulled chicken doughnuts suitable for vegans?
Followed exactly as in the recipe then, no, these pulled chicken doughnuts are not vegan friendly.
The filling for these doughnuts is made with chicken and mayonnaise, and the dough is made with eggs and butter so there are quite a lot of ingredients that would need to change to make this suitable for vegans.
I haven't tried this recipe vegan yet, but if you like a challenge then go ahead and give it a try.
Here are some thoughts on how you might go about it.
The chicken, mayonnaise, and butter can easily be substituted for vegan plant-based alternatives. Make sure you use a vegan butter with a high fat content and some are very high in water, which will change the consistency you get from the dough. You could try using vegetable fat such as Trex. It's also a good idea to check the ingredients of the barbeque sauce too as some can contain milk!
For the eggs, you'll need to use an egg replacer. You could try one of the following alternatives (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
I suspect aquafaba is your best bet. Remember that if you use vegan products, your dough might not be as yellow as pictured.
Are pulled chicken doughnuts gluten-free?
For these pulled chicken doughnuts, the recipe calls for wheat-based strong bread flour to make the dough so they are not gluten-free.
If you want you could try and make this recipe gluten-free by using gluten-free bread flour.
I haven't tested this recipe with gluten-free flour yet, but I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents, of course, and usually a binding agent such as xanthan gum.
Gluten-free flour doesn't need to be kneaded, since the job of that process is to develop the gluten. You could try just skipping the kneading but otherwise keeping the recipe the same, or you could look for a good gluten-free enriched dough bread roll recipe elsewhere and try substituting that in.
When cooking for somebody who needs to avoid gluten in their diet, you should also check the label of all ingredients to make sure that they don't contain any traces of gluten.This includes things like the barbecue sauce, and any plant-based alternatives you might be using if you are also making these doughnuts vegetarian or vegan. You will also need to check anything you intend to serve with the pulled chicken doughnuts.
Are pulled chicken doughnuts keto-friendly?
These chicken doughnuts are not keto friendly as each doughnut contains about 44g of carbohydrates. You could try adapting them if you have a ketogenic diet friendly doughnuts recipe, but it's not something I've tried.
Are pulled chicken doughnuts safe to eat while pregnant?
Make sure all the ingredients are in good condition and the doughnuts are made safely and hygienically.
Guidelines regarding egg safety during pregnancy vary from country to country depending on how the eggs are produced and handled. Please check recommendations local to where you live.
In the UK eggs sold with the Red Lion stamp are produced to a very high food safety standard.
Be mindful when preparing the filling for the doughnuts. Don't leave the chicken sitting out at room temp and make sure it is properly cooked. Use ready-made mayonnaise rather than homemade.
A Mummy Too does not offer medical advice, please speak to your health professional if you have any questions.
What goes well with pulled chicken doughnuts?
These pulled chicken doughnuts are such a treat for the senses; a little sweetness contrasted with smoky pulled chicken filling, all surrounded by a fluffy, crisp doughnut, and finished off with a dusting of savoury-sweet herbs and spices.
There is so much going on in these doughnuts and it's all good! We like to have them with a simple leafy green salad, or some steamed veggies. They are also yummy cold, so work well at picnics too.
Can I make this recipe without egg?
The eggs are used to enrich the dough, bring flavour, and helping to maintain the shape and structure of the dough as well as creating a softer, finer crumb than bread made without eggs. They also bring colour to the dough so are a pretty complex and integral ingredient.
That said, if you need to avoid egg in your diet you could try one of these alternatives, (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
I haven't tried this recipe egg-free yet so do let me know how you get on. And don't forget there is also egg in the mayonnaise so you will need to use a plant-based alternative to make this filling egg free too.
I haven’t got barbecue sauce can I use brown sauce or ketchup?
I find the barbecue sauce brings a delightful smokiness to these pulled chicken doughnuts. If you don't have any, you could improvise with a combination of brown sauce and ketchup, and perhaps add a teaspoon of smoked paprika, if you have any, to help add that smoky edge.
Can I add extra spice to these pulled chicken doughnuts?
Yes, if you like things a little punchier, you can add extra spice.
I recommend making up the chicken as per the recipe first (it's super yummy!) and then taste it and see if you fancy adding anything extra.
You could use a chipotle chilli sauce instead of barbecue sauce to mix with the mayonnaise. If it's still not spicy, you could add enough add half a teaspoon of chilli powder or more chilli flakes too.
You could also experiment with curried sauces for the chicken - so many yummy possibilities!
How should I store pulled chicken doughnuts?
These doughnuts are best eaten fresh, as soon as they're cool enough to eat, but if you have leftovers, they can be stored.
Once cooled, pulled chicken doughnuts need to be kept in the fridge because of the chicken centre. You can simply keep them on a plate well covered, or in a suitable container.
Can I leave pulled chicken doughnuts out on the counter?
No, these doughnuts contain chicken and should not be left out on the counter other than to cool and when serving.
Can I make pulled chicken doughnuts ahead?
These pulled chicken doughnuts do take quite a while to make, so you might want to make them ahead. As with most things, they are best served fresh and warm but that said, they are also great cold and reheat well. When reheating make sure to give them enough time to heat all the way through - they should be at least 74C (165F) inside. Don't reheat more than once - see more advice on reheating below.
You could make the pulled chicken the day before and keep it covered in the fridge until the dough is ready.
I also trialled making and filling the doughnuts but then chilling them overnight (rather than just for 1 hour) before frying them the next day and they worked beautifully, so that's a really great way to break up the recipe.
If making ahead, be sure that the filling or finished doughnuts are not left out for more than 2 hours in total. When food is left out between 8°C and 63°C this is considered the 'danger zone' for increased bacterial spread so it's important not to leave things out for too long.
Can I keep pulled chicken doughnuts in the refrigerator?
Yes, after these pulled chicken doughnuts have cooled down they need to be kept in the fridge to reduce the risk of bacteria spreading. Keep your doughnuts covered on a plate, or in a container.
Can I freeze pulled chicken doughnuts?
Yes, these pulled chicken doughnuts freeze well. Make sure to get any you want to freeze fully cooled and into the freezer as soon as you can after cooking, they shouldn't be left out for more than 2 hours.
Pop the doughnuts you want to freeze into a suitable sized container. Aim for them to fit snuggly in without too much airspace - this helps avoid freezer burn. Label the container with the date and what's inside.
How long do pulled chicken doughnuts keep?
Pulled chicken doughnuts should keep in the fridge for up to 3 days. You can also freeze them, and they will keep in the freezer for up to 2 months.
How do I defrost pulled chicken doughnuts?
These doughnuts need to be thawed out in the fridge before reheating them. I find it easiest to put them in the fridge and defrost overnight, or transfer them from freezer to fridge at breakfast time and they should be thawed in time to heat up for dinner in the evening.
Once thawed, the doughnuts need to be eaten within 24 hours, and must not be re-frozen.
What is the best way to reheat pulled chicken doughnuts?
To maintain the texture of the doughnut I find it best to reheat these in the oven. You could use a microwave but the doughnuts will probably go a bit soft.
Preheat the oven to 180C (160C fan assisted), pop the doughnuts on a baking tray, and cover with tin foil to stop the outsides burning. Put them into the oven for 15 minutes. Remove the tin foil and return to the oven for a further 5 minutes.
Cut into a doughnut and make sure the filling is piping hot. If you have a probe thermometer you can use this to check instead, They should be at least 74C (165F) to be sure the chicken is thoroughly heated up.
Can I make pulled chicken doughnuts in a different quantity?
As these pulled chicken doughnuts take a bit of time, you might like to make a few extra to have the next day, or put in the freezer. Why not make extra dough, and try making different flavours?
If you'd rather make a smaller batch, it's really simple to make more or less of these pulled chicken doughnuts. On the recipe card below you'll see the servings is set to make 12 doughnuts, click on this number and a slider will appear that you can move up and down to get the number you want to make.
The ingredients will update automatically with the quantities you need. Aim to change in multiples of four so you're not trying to figure out how to measure half an egg!
Can I make pulled chicken doughnuts in mini portions?
These doughnuts could be really cute mini, and perfect for a party! When you come to divide the dough into 12, try instead dividing into 24 to make doughnuts half the size.
I haven't tried this myself, yet, but I suspect they might be a little more delicate and fiddly than full size ones. Be extra careful not to overfill them (half the dough per doughnut means half the filling too!) otherwise, they're likely to fall apart in the fryer.
If making 24 mini doughnuts, you'll need to roll each portion out to about 6cm (2 1/3 inch) in diameter, and use half a tablespoon (1.5 level teaspoons) of filling per doughnut.
As these doughnuts are smaller, they will also cook a bit more quickly.
Check them after 4 minutes in the oil, and take them out if they are looking lovely and golden brown. And once they are ready to go in the oven, they'll probably need a bit less time to bake - perhaps 8 minutes.
Can I make pulled chicken doughnuts in a stand mixer such as a KitchenAid or Kenwood Mixer?
If you don't want to knead the dough by hand, a stand mixer with a dough hook is really helpful to knead the dough for you. As Nadiya says, this is quite a buttery dough, so it's a bit messy to work with, meaning a stand mixer keeps things a bit tidier.
With the paddle attachment, mix the bread flour and butter, this will only work with softened butter, mix until you have a fine crumb. You might need to go in with your hands a bit to get rid of any lumps. Next, add the rest of the dry ingredients, yeast, sugar, and salt and briefly mix again.
Lift the mixer head and create a well in the middle and add the eggs and water, then lower the arm and mix on slow until the dough comes together. Once you have a rough dough, you can switch over to the dough hook and allow the mixer to knead the dough on medium for about 6 minutes.
The dough is ready when it looks smooth and glossy. Don't worry if it still seems sticky and a bit wet, it'll be perfect. Transfer to a clean, oiled bowl, cover with a clean damp tea towel or oiled cling-film and leave to prove somewhere warm until the dough has doubled in size. This usually takes about an hour but can take more or less time according to the conditions in your kitchen.
Can I make pulled chicken doughnuts with a food processor?
If you don't have a stand mixer, and don't want to fully make the dough by hand you can start it off in the food processor.
Roughly chop the butter into cubes and drop into the food processor with the flour. Pulse on low until you have a good crumb.
Add the yeast, salt, and sugar and pulse again to combine. Add the water and eggs, and pulse again on low until the dough has come together.
At this stage, you can get the dough out and knead by hand and blades won't be able to do the job.
Can I bake these pulled chicken doughnuts without frying them?
The frying stage in Nadiya's recipe helps create the lovely crisp outside, and without this step the doughnuts will turn into something more akin to filled rolls. This could be lovely but not quite the same.
I haven't tried baking them but it should work in theory. I would brush the doughnuts with oil and put them into a preheated oven at 180C (160C fan assisted) for 10 minutes, then take them out, carefully turn them over (remember they will be hot!), brush the bottoms with oil and return to the oven for another 10 minutes to finish cooking.
Remember, I haven't tested this method, so it might need adjusting. Cut into a doughnut and make sure the filling is piping hot and the dough is cooked not raw. If you have a probe thermometer you can use this to check instead, They should be at least 74C (165F) to be sure the chicken is thoroughly heated up.
Can I make pulled chicken doughnuts in an air fryer?
An air fryer could be a great kitchen gadget to use if you have one and would mean you don't need to fry and oven cook the doughnuts.
You might need to do them in batches of two or three depending on the size of your fryer basket. Brush or spray the doughnuts with oil, put them into the air fryer and after 6 minutes check them and carefully turn them over, returning for a further 8-10 minutes to cook through.
Again, I haven't tested this method, so it might need adjusting. Cut into a doughnut and make sure the filling is piping hot and the dough is cooked not raw. If you have a probe thermometer you can use this to check instead, They should be at least 74C (165F) to be sure the chicken is thoroughly heated up.
How can I make sure these pulled chicken doughnuts are perfectly cooked?
As these doughnuts are fried they get a lovely crisp golden brown outside. You'll know when they are ready to come out of the oil when they are a light golden colour, its important not to leave them in the oil too long as they are finished off in the oven.
I did test cooking them for longer in the oil (about 8 minutes) and then found that they didn't need time in the oven, but you will need to test to see what works for you.
If you have a probe thermometer they are really helpful to check the middles are cooked properly. You want the internal temperature to be at least 74C (165F) to make sure the chicken has come up to a safe temperature.
Why did my pulled chicken doughnuts turn out dry and burned?
If you doughnuts burned, this could be down to a number of things. Perhaps the oil was too hot for frying, or they were in the oil or oven too long.
When frying on the hob it's important to get the oil to the right temperature and allow time between batches for the oil to heat up again because it cools as heat is transferred to the doughnuts while cooking.
Heat the oil over a medium heat and make sure to use a pan large enough that the oil only half fills it. If your pan is very full, it's be harder to manage the heat but also, it'll be much more at risk of spilling or bubbling over the sides, which is a fire risk.
The oil needs to reach 150C (300F). If you don't have a cooking thermometer, you can test by putting a small piece of bread in the oil. It will bubble and rise to the surface if the oil is hot enough.
If your oil is bubbling on its own, it's far too hot and you'll need to let it cool down a bit before frying your doughnuts. Never leave a pan of hot oil unattended, not even for a moment.
When the oil is the right temperature, use a slotted spoon to carefully lower the doughnuts into the oil. I found that they briefly sunk to the bottom and then bobbed cheerfully up to the top. If the oil doesn't completely cover the doughnuts don't worry, you can press them down every now and then with the spoon so they submerge and brown on top too.
Keep a close eye on the doughnuts when they are frying, you want to take them out before they've gone too dark, as they are finished in the oven. This should take about 6 minutes per batch, but might be quicker if your oil is hotter than 150C (300F).
When all the doughnuts are fried and ready to go in the oven, remember to set a timer so you get them out after 10 minutes. This time ensures the insides are cooked thoroughly and finishes off the dough.
Why did my pulled chicken doughnuts turn out wet and uncooked inside?
If you're doughnuts are not cooked all the way through, this is probably because the oil wasn't hot enough, or the dough was too thick to cook all the way through in time. It could also be because the oil was much too hot, meaning they quickly browned while remaining raw inside.
The oil needs to reach 150C (300F). If you don't have a cooking thermometer, you can test by putting a small piece of bread in the oil. It will bubble and rise to the surface if the oil is hot enough.
If your oil is bubbling on its own, it's far too hot and you'll need to let it cool down a bit before frying your doughnuts. Never leave a pan of hot oil unattended, not even for a moment.
When rolling out the dough balls you want them to be about 12cm (4 3/4 inches) in diameter and about 0.8cm (1/2inch) thick. If they are too thick they won't cook in time, and the filling is more likely to spill out as the sealed side will be very thin.
Make sure to give the oil time to come up to temperature, and heat up again between batches. When you start frying the doughnuts turn the oven on to preheat ready for them to be baked and finished off.
If you have a probe thermometer they are really helpful to check the middles are cooked properly. You want the internal temperature to be at least 74C (165F) to make sure the chicken has come up to a safe temperature.
Finally, note that the dough continues to set a little as it cools.
Why did my doughnuts open out?
The first time I made these doughnuts, mine flowered a bit when they hit the oil.
These are the precautions I took in subsequent attempts to make sure mine we lovely and round and just like the pics in Nadiya's amazing book.
- When proving the dough in my warm, very dry airing cupboard, I covered the bowl with clingfilm, not a damp tea towel in order to prevent it drying out as much as possible. Stickier dough is easier to form later.
- I got as little flour on the discs of dough as possible, so that the flour didn't prevent the seams from sticking together.
- When I sealed the dough around the filling, I carried on twisting and smudging the dough until it was really well sealed (see pics).
- I put the balls of dough upside down to chill, so that they had less chance of unfurling even a little during chilling.
- I covered the balls of dough with clingfilm before chilling, again to prevent moisture loss.
I think sealing the dough properly is the most important step, but doing all of the above should make absolute certain you get nice round doughnuts.
What do I do with the oil after frying?
Firstly, give the pan of oil plenty of time to cool down before doing anything with it. Leave it somewhere safe and out of the way, either at the back of the hob if you've finished cooking or on a heat mat at the back of the counter, well away from small hands. Let people know not to touch it, and put a lid on the pan if you have one.
Once the oil is completely cold, you can pour it into a clean bottle. If you intend to re-use it, it's a good idea to strain the oil through a couple of layers of muslin to remove any food residue. If the oil still looks clear, smells ok, and has been stored in a well-sealed bottle in a cool dark place it's ok to re-use until this is no longer the case, at which point the oil needs to be thrown away.
When it comes to discarding oil ,never pour it down the drain. This might seem like the easiest option since it's a liquid, but oil and water really don't mix and it can cause a lot of damage to waterways.
If you want to discard your cold oil, transfer it to an old a bottle you can seal and check your local council's recycling information as most refuse centres are able to take used oil.
How can I add/change the flavours in this dish?
Once you've got the hang of making these doughnuts you can play around with different flavour combinations in the filling and savoury topping dust. You could try different meats like duck or beef, or try making veggie ones with shredded mushrooms or soy mince.
The sauce for the filling can be adapted to different tastes too. How about making a curried sauce?
And finally the magic savoury dust. I recommend keeping the salt and sugar and the savoury sweet blend is heavenly, but all the other herbs and spices can be tweaked to your heart's desire with ras el hanout or sumac, for example. Taste as you go to make sure you've got a blend you're happy with!
Print this chicken doughnuts recipe
Pulled Chicken Doughnuts Recipe
Ingredients
For the bread
- 550 g (3½ cup) strong white bread flour plus extra for dusting
- 175 g (1½ sticks) unsalted butter softened
- 60 g (⅓ cup) white caster sugar (superfine sugar)
- 1 tsp fine sea salt
- 14 g (2 tbsp) fast-action dried yeast
- 4 medium free range eggs lightly beaten
- 100 ml (⅓ cup + 1 tbsp) cold water
- 1.5 litres (3 pints) vegetable oil (canola oil) or any flavourless oil to deep fry
For the chicken filling
- 1 large (1) chicken breast or 2 small (around 280g/9.9oz)
- 7 tbsp barbecue sauce 125g/4.5oz
- 3 tbsp mayonnaise 60g/2oz
- 1 tsp chilli flakes
- 1 small handful fresh chives finely chopped
For the savoury dust
- 1 tsp garlic granules
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp white caster sugar (superfine sugar)
- 1 tsp dried coriander (cilantro)
Instructions
Make the bread dough
- Put the flour in a bowl, add the butter and rub in until there are no big butter chunks remaining.
- Now add the sugar and salt to one side of the bowl and the yeast to the other side. Mix thoroughly and then make a well in the centre.
- Mix the eggs and water in a jug, then pour into the well. Mix with the dry ingredients until the dough roughly comes together.
- If you are kneading the dough by hand, flour the work surface and knead for 10 minutes until the dough is stretchy and shiny. But I prefer to do it using a mixer, as the dough is quite sticky and buttery. When using a dough hook on a mixer it only needs kneading for 6 minutes on a medium speed.
- Leave to prove in a warm place covered with a wet tea towel or greased clingfilm until doubled in size.
Make the chicken filling
- Meanwhile, boil the chicken breast in a small pan of water on a medium heat for 15 minutes until the meat is cooked through.
- Once cooked, lift the chicken out of the water and leave on a plate until it's cool enough to handle.
- Use two forks to shred and pull it apart.
- Now add flavour to your chicken by adding the barbecue sauce, mayo, chilli flakes and chives and giving it all a good mix around. Cover and set aside in the fridge.
Fill your doughnuts
- Once the dough has doubled in size, tip out onto a floured work surface. Roll the dough into a sausage shape and cut out 12 equal portions of around 90g (3.2oz) each. Making them the same size is important if you want them to fry evenly.
- Have a lined and greased baking tray at the ready. Roll out a dough ball to about 12cm (4 ¾ inches) diameter.
- Add a tablespoon of chicken mix, not heaped, into the centre.
- Gently lift up the edges of the dough from all around the sides and seal the chicken inside, pinching firmly in the centre. Pop it on the tray, pinched side up.
- Do this to the rest of them, then pop the tray into the fridge for 1 hour.
Make the savoury dust
- Mix the garlic, cumin, salt, sugar and coriander.
Cook the doughnuts
- Just before the hour is up, add the oil to a medium-sized pan. Make sure the oil is not higher than halfway up the sides. Heat the oil on a medium heat – if you are using a thermometer you want the oil to reach 150°C / 300F. But if not, you can drop a piece of bread into the oil and if it sizzles and rises to the top, the oil is ready.
- Prepare a baking tray lined with kitchen paper to drain the doughnuts on.
- Gently place a doughnut into the oil, pinched side up. Don't overcrowd the pan, just do three at a time.
- Cook the doughnuts gently for 6 minutes until golden brown all over. You don't need to turn them, just occasionally push them down into the oil using a slotted spoon.
- When ready, take out and pop onto the paper to drain, then pop in the oven for 10 minutes to finish cooking through, removing the kitchen paper first.
- While still piping hot, sprinkle with the savoury dust. Do the same to all of them, frying and sprinkling.
- Allow to cool down, then eat them lukewarm, or even totally cooled. All I can say is: you are welcome!
Video
Notes
Nutrition
This recipe from Nadiya Bakes is reproduced with publisher's permission. All recipe images are by Emily Leary, A Mummy Too.
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