Download our Brochure

Kindly sign up to download.

Download our Christmas Menu

Kindly sign up to download the deck.

Doughnut Recipe

We thought we would celebrate 4th of the July, in true American style with a recipe for PBJ and Vanilla cheesecake doughnuts. You’re welcome.


Basic doughnut recipe

50g butter

150ml whole milk

275g plain flour

7g sachet of fast action yeast

1 tbsp caster sugar

2 egg yolks

oil for frying,


Put the butter and milk into a saucepan and warm gently until the butter has just melted. Turn off and cool until just above body temperature. Put the remaining ingredients and ½ tsp salt into a stand-up mixer with a dough hook attachment, pour in the milk mixture. Mix the ingredients together and knead for 5 mins until you have a smooth dough. Transfer to a lightly oiled bowl, cover with a clean tea towel and leave to double in size. You can also do this by hand, kneading the dough on a lightly floured work surface until smooth and elastic.

Once the dough has doubled, divide into walnut sized pieces and shape into balls. Place on a roasting tray, cover with a piece of lightly oiled clingfilm and set aside to prove for 30 mins.

Fill a sturdy pan 2/3 full with oil and heat to 180C. Fry the doughnuts in batches until they are evenly browned, about 1 min on each side then transfer to a tray lined with kitchen paper to remove any excess oil.

Make a hole in each doughnut using a skewer then fill as below.

Vanilla cheesecake

For the filling:

250g full fat cream cheese

75ml double cream

75g icing sugar

½ tsp vanilla extract


Whisk all the ingredients together with a pinch of salt until smooth, transfer to a piping bag. Squeeze the mixture into the doughnut then dunk in the toppings.


For the topping:

Handful of chocolate cookies and salted pretzels, crushed.


For the peanut butter crème pat:

150ml whole milk

2 egg yolks

1 tbsp cornflour

2 tbsp caster sugar

2 tbsp smooth peanut butter


Heat the milk until just steaming. Meanwhile whisk together the egg yolks, cornflour and sugar. Pour the heated milk over the egg mixture, whisking constantly. Rinse out the saucepan then pour the custard back into the pan and set over a low heat. Whisk vigorously and constantly until thick then transfer to a bowl and whisk in the peanut butter. Cover the top with clingfilm, leave to cool then scrape into a piping bag.

Put strawberry jam into a separate piping bag. Squeeze a bit of jam then a bit of crème pat into each doughnut then roll in the toppings


For the topping:

2 tbsp caster sugar and 2 tbsp freezedried strawberries, mixed.