The Crooked Billet

Hot Souffléd Doughnuts with Lemon Curd Sauce

Serves 4
Hot Souffléd Doughnuts with Lemon Curd Sauce

Here’s one of Paul Clerehugh’s signature desserts – a popular special at Crooked Billet & London Street Brasserie. Moreish fluffy clouds of doughnuts dredged in heaps of cinnamon sugar & zingy lemon curd sauce.

100g caster sugar, plus 1 tbsp for coating

100g unsalted butter

125g plain flour

4 eggs, beaten

sunflower oil, for frying

1 tsp ground cinnamon

For the lemon curd sauce:

20g caster sugar

zest & juice of 2 lemons

75g unsalted butter

3 eggs

First make the lemon curd sauce. Place a heatproof bowl over a pan of simmering water, don’t let the bowl touch the water. Place the sugar, lemon zest & juice in the pan & heat, stirring occasionally, until the sugar dissolves. Remove the bowl from the pan & stir in the butter. Leave to cool.

Beat the eggs into the cooled lemon butter. Replace the bowl over the simmering water & stir continuously with a wooden spoon until the mixture begins to thicken. The mixture is ready when it’s thick enough to coat the back of the spoon.

Now make the doughnuts. Bring 250ml water, 100g sugar & the butter to boil in a pan. Remove from the heat. Sift the flour into the pan, mix it into the liquid with a wooden spoon & return the pan to a moderate heat. Cook, stirring continuously, until the mixture leaves the side of the pan. Remove from the heat & allow to cool.

Gradually add the beaten eggs to the sauce, beating well to make a paste with a thick, dropping consistency. Chill for one hour to firm up the paste.

Heat sunflower oil for deep-frying to 170°C. Mix the remaining caster sugar with cinnamon on a plate or dish.

Using a spoon, scoop walnut-sized portions of mixture. Drop the mixture into the oil & cook for 10-12 minutes, until they puff up, double in size & are golden in colour.

Drain the doughnuts well on kitchen paper, then roll them in the cinnamon sugar mix. Serve hot with lemon curd sauce.