By Ed Shaerf
WE served this pastrami doughnut at our recent seven-course pop-up
restaurant and it was a hit.
It just makes sense, I love doughnuts and I love pastrami.
The balance of sweet and savoury works really well and there is
no better time to enjoy this than Chanucah.
I would allow a good few per person because the third one that
I ate was my personal favourite.
The recipe can be as simple or complicated as you want it to be.
I enjoy making doughnuts, but it takes time so always ask your
local bakery for some doughnut dough.
Just mix all the pastrami spice ingredients together.
For doughnuts, put room temperature water and all ingredients
into a mixer with a beater paddle and mix until a dough forms.
Slowly add the margarine and beat until the dough is elastic and
glossy. Cover with clingfilm and leave somewhere warm until doubled
Knock back the dough and leave in the fridge overnight. The next
day divide dough into 10 even balls and place on a floured baking
tray with room between them. Loosely cover and leave until double
in size (about 4 hours). Deep fry at 180c for about 2 minutes on
each side until golden brown.
Remove and place on kitchen paper before rolling them into the
pastrami spice blend.
For the pastrami jam, add the oil to a saucepan on a medium heat.
Turn the heat down and add the onions and salt. Cook very gently
until the onion turn golden (about an hour). Add the salt beef and
the pastrami spice and cook for another 30 minutes until it has
a jammy consistency.
Allow to cool to room temperature. Make a whole in the bottom
of the doughnut and place as much jam into it as possible
Mix the deli mustard mayo ingredients and serve on the side.
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