Doughnuts and pastrami — what’s not to love?

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.

Pastrami Doughnuts


Pastrami Spice:

  • 2 tbsp coarse ground black pepper
  • 2 tbsp ground coriander
  • 1 tbsp soft brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp mustard powder


  • 200g strong white bread flour
  • 25g caster sugar
  • 5g fresh yeast
  • 2 eggs
  • ½ tsp fine salt
  • 60g soft margarine
  • 70ml water

Pastrami Jam:

  • 600g cooked salt beef, cut into very fine matchsticks
  • 2 large sliced onions
  • 3 tbsp vegetable oil
  • 2 tbsp pastrami spice mix
  • Salt

Deli Mustard Mayo:

  • 2 tbsp deli mustard
  • 8 tbsp mayonnaise


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 in size.

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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