Colston Bassett cheese is an award winner. Winner of two gold medals at last year’s World Cheese Awards, the International Cheese Awards 2014 and the Great Taste Awards, it’s damn good cheese. 

It’s easy to enjoy, a sliver of stilton, a little celery, perhaps a walnut or two and I’m a very happy lady, but as I sat and nibbled, a thought entered my head, and once it was there, I couldn’t let it go… 

Waldorf Savoury Doughnuts

2015-05-25 09:06:53

Love doughnuts, but fancy something savoury? These could be for you. They're also baked, so they might be just a little better for you than the fried version.

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For the doughnuts

1. 260g Self Raising Flour
2. 160g buttermilk
3. 2 eggs
4. 2 tbsp melted butter
5. 1 tsp salt
6. Oil or melted butter for greasing

For the frosting

1. 400ml/3/4 pint milk
2. 55g/2oz butter
3. 55g/2oz plain flour
4. 75g/6oz Colston Bassett Stilton

For the candied celery

1. 2 sticks celery, finely diced
2. 200ml stock syrup
3. 30g chopped walnuts

To make the doughnuts

1. Pre-heat your oven to Gas Mark 4, 180°C.
2. Mix the dry ingredients in a bowl.
3. Then add in all the other ingredients and mix thoroughly. This recipe is so speedy, it's not really proved worth doing it any other way! You want a soft dropping consistency, so if it's a little thick, add a a little milk or water to thin.
4. Grease your doughnut mould and put the mixture in - you only want to fill each 2/3 of the way up.
5. Put into the oven for 10 minutes or so - it's really easy to see when they're done and they turn out easily.
6. Leave to cool.

For the frosting

1. Melt the butter in a pan over a gentle heat and when foaming, add in the flour. Stir until combined and keep stirring, allowing it to cook for a couple of minutes.
2. Don't allow it to catch and scorch.
3. Gradually add the milk to the roux, stirring constantly. Do this in stages and allow the milk to be completely absorbed into the sauce.
4. Keep going until it's all used up. This is a thicker version of a normal bechamel sauce, deliberately so for the frosting. If you feel it needs it, add a little more milk, but bear in mind we want this an almost spreadable consistency.
5. Simmer the bechamel sauce for a few minutes, and take it off the heat.
6. Add the Stilton to the sauce gradually and stir until it too is combined. Then allow it to cool.

To candy the celery

1. Place the stock syrup and celery in a pan and place on a medium heat.
2. Cook until the celery is just cooked, translucent and sweet.
3. Remove from the heat and cool.

To assemble

1. Spread the doughnuts with the sauce, either by using a piping bag or for a more rustic look, spatula.
2. Sprinkle with the chopped walnuts and candied celery.
3. Eat at your leisure

Notes

1. The yield depends on the size of your doughnut tin, but you should get at least 12 average size doughnuts.
2. These are perfect for making into mini doughnuts as a canape and can be made with gluten free flour, though a cream cheese based frosting would be a better option instead of a bechamel base.

By Charlie Hooson-Sykes

Tasting Britain http://tastingbritain.com/

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