California Prune Doughnuts & Prune Sauce by Rosemary Shrager

  • Total Time

    1h 23m
    • Prep Time

      1h 15m
    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
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Rosemary Shrager's California prune doughnuts go perfectly with the prune sauce. The prunes are sweet and make these doughnuts a real treat.


  1. Sieve the flour and salt into a large mixing bowl. Melt the butter in a saucepan, take off the heat, whisk in the egg then stir in the sugar. 

  2. Crumble the yeast into the flour and pour in the milk mixture.

  3. Knead until it is a smooth dough, you will need some flour to dust your hands while kneading, this will take about 10 minutes. Place the dough in a floured bowl, cover with cling wrap and leave to prove for an hour or until double in size.

  4. Turn onto a floured surface and knead gently. Roll out to a thickness of approximately 1.5cm and divide into 18 equal pieces.


  5. Cut the California Prunes in half, sprinkle with cinnamon and mould into a ball. Place a prune in the middle of the dough then roll the dough around to form a ball so the prune is well encased. Place on a baking sheet and leave for a further 30 minutes.

  6. Heat a deep pan 1/3 full of vegetable oil to 170C. Cook the doughnuts in batches of six, turning with a metal spoon for six minutes. Drain on kitchen towel, then roll in the caster sugar.  Cool.

  7. To make the sauce, put the sugar, California Prunes and water in a saucepan; bring to the boil, stirring continuously. Simmer for 2 minutes, take off the heat and leave to cool. Now puree the prune mixture with the lemon juice.  This will be a thick puree and then if needed, pass through a fine sieve. Serve with the doughnuts.

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