Tom Kerridge


Doughnuts are a favourite of mine from childhood. I remember having them at fairgrounds and at the seaside. Everything that is associated with ‘good times’ to me also means doughnuts!

Makes 16 Doughnuts*


260g strong white bread flour, plus a little extra for dusting

70ml whole milk

70ml water

20g caster sugar

20g butter, melted

20g fresh yeast, crumbled

1 large egg

1 egg yolk

Pinch of salt

Groundnut, vegetable, grapeseed or other flavourless oil, for frying

For the lavender sugar:

20g dried organic lavender flowers, plus a few more for decorating

200g caster sugar

For the chocolate sauce:

225g dark chocolate, about 70 per cent cocoa solids, broken into small pieces

25g butter

150ml milk

40g caster sugar

Rose water, to taste – about 1 teaspoon

150ml double cream


Put all of the dough ingredients into a stand mixer with the beater attachment and mix until combined. Continue to knead in the mixer until it’s smooth and elastic – about 5–10 minutes.

Transfer the dough to a clean bowl and cover with cling film. Leave to prove in the fridge overnight. The next day, remove the dough from the bowl and, on a lightly floured surface, knock it back and knead the dough for a few more minutes.

Line two baking trays with floured 5cm squares of baking parchment. Divide the dough into 30g balls – they should be about the size of large walnuts. Place each ball on a separate piece of parchment, leaving space between them. Dust a little more flour over the doughnuts and leave them to prove until they almost double in size – about 40 minutes.

Make the lavender sugar. Blitz the lavender in a spice grinder, small food processor or clean coffee mill until it’s a fine powder then mix with the caster sugar. Pour the sugar out on to a plate.

Preheat the oil in a deep fat fryer to 175°C. You may need to cook the doughnuts in batches as it’s important you don’t crowd the pan. Make sure the oil comes back up to temperature between each batch. Carefully lift the doughnuts off their papers on to a slotted spoon and lower them into the hot oil. Cook on each side for about 4 minutes until golden brown. Remove them from the oil with the spoon and immediately roll them in the lavender sugar, shaking off the excess. Place on kitchen paper to drain and cool.

Make the chocolate sauce. Put the chocolate and butter into a heatproof bowl and place over a pan of barely simmering water to melt – the bottom of the bowl should not touch the water.

Pour the milk and sugar into a small saucepan and bring to the boil, stirring to dissolve the sugar. Pour on top of the melted chocolate and butter and mix together until smooth. Add the rose water and cool.

In a separate bowl, lightly whip the cream until it forms soft peaks and gently fold this into the chocolate mixture with a spatula. Chill for an hour or two until it thickens to piping consistency. Fill a piping bag fitted with a small nozzle with the mixture. Push the nozzle into the side of each doughnut and fill until almost bursting with the chocolate mixture.

Serve with a few more of the lavender flowers scattered over the top.

Enjoy!TK cover

About the author: Chef Tom Kerridge has worked at a variety of British restaurants, including the Michelin-starred Rhodes in the Square and Adlards. With his wife Beth, he opened the gastropub The Hand & Flowers in 2005 and within a year gained his first Michelin star. In the 2012 list, he won a second Michelin star, the first time a pub had done so. As a chef he has appeared on the Great British Menu, MasterChef and Saturday Kitchen.

Kerridge currently presents BBC Two’s Food and Drink and Bake Off: Creme de la Creme.

See Tom cooking at the BBC Good Food Show Summer in the City, London ExCeL, 20th – 22nd May. Tickets available to purchase at:


* Recipe taken from Best Ever Dishes by Tom Kerridge, published by Absolute Press, (£25.00)