Baked Horseradish and Dill Doughnuts with Hot-Smoked Salmon Butter

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    156
based on 1 ratings

Serve these savoury doughnuts whilst slightly warm, cut in half with the salmon butter on top, garnished with fresh dill, watercress and some lemon slices. This recipe would make a delicious sharing festive brunch, alternatively you could make them into bitesize canapes by using a mini doughnut pan instead. The hot-smoked salmon butter can be made a few days in advance and stored in the fridge.

recipe updated Apr 4, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    50 g
  • Parmesan cheese icon
    Parmesan cheese
    40 g
  • Dill icon
    Dill
    8 g
  • Egg icon
    Egg
    1
  • Unsalted butter icon
    Unsalted butter
    50 g
  • Lemon icon
    Lemon
    1
  • Dill icon
    Dill
    as needed
  • Lemon icon
    Lemon
    1
  • Dill icon
    Dill
    as needed
  • Horseradish sauce icon
    Horseradish sauce
    40 g
  • Lemon juice icon
    Lemon juice
    2 teaspoons
  • All purpose flour icon
    All purpose flour
    150 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Milk icon
    Milk
    1 tablespoon
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Hot smoked salmon icon
    Hot smoked salmon
    125 g
  • Black pepper icon
    Black pepper
    as needed
  • Watercress icon
    Watercress
    as needed

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Ring doughnut tin - 6 holes
  • kCook icon Easywarm bowl
  • kCook icon Piping bag
  • kCook icon Cooling rack
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Cutting board

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean ring doughnut tin
  3. Attach Creaming beater
  4. Add unsalted butter, horseradish sauce and lemon juice to the EasyWarm Bowl
  5. Heat with splashguard fitted until smooth - 4 min, 9, Speed Min
  6. Then add all purpose flour, parmesan cheese, baking powder, milk, salt, black pepper, dill and egg to the EasyWarm Bowl
  7. Mix with splashguard fitted until combined - 30 sec, Speed 3
  8. Transfer mixture to piping bag
  9. Pipe mixture onto ring doughnut tin
  10. Bake until golden brown - 15 min, 180°C
  11. Let cool slightly
  12. Transfer doughnuts to cooling rack and let cool
  13. Add unsalted butter, hot smoked salmon, lemon, dill, salt and black pepper to the Kenwood Bowl
  14. Mix with splashguard fitted until combined - 20 sec, Speed 3
  15. Chill in fridge
  16. Transfer doughnuts to cutting board
  17. Cut into halves
  18. Add butter to doughnuts
  19. Garnish with dill
  20. Serve with lemon
  21. Serve with watercress
  22. Serve
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