Cheese Doughnuts Recipe

Everyone loves a doughnut, but by filling them with a delightful cheese sauce chef Adam Handling has transformed the sweet snack into something that can be served at the beginning of the meal. A savoury, creamy, rich and fluffy bite that looks seriously impressive.

Ingredients

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Doughnuts

7.5g of fresh yeast
75g of milk
250g of T55 flour
62.5g of sugar
2 eggs
2.5g of salt
32.5g of butter, clarified

Mornay sauce

75g of flour
75g of butter
200g of Lincolnshire poacher cheese, grated
175ml of milk
225ml of cream
3.75g of salt
12.5g of Dijon mustard

To serve

Parmesan, grated

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Electric mixer with dough hook
Deep fat fryer
Piping bag with a small plain nozzle

To begin, make the dough for the doughnuts. Warm the milk until it feels just slightly warm to the touch. Remove from the heat and add the yeast, stirring to combine

75g of milk
7.5g of fresh yeast

In the bowl of a mixer fitted with a dough hook, combine the flour, salt, sugar and eggs (this can also be done by hand)

2 eggs
250g of T55 flour
62.5g of sugar
2.5g of salt

With the speed set on low (or stirring gently), pour in the milk and yeast mixture. Increase the speed to high (or knead) for about 10 minutes until the dough comes away from the side of the bowl and is smooth

Add the softened butter and mix until fully incorporated. Set aside in a warm place for 2 hours to prove

32.5g of butter, clarified

Knock back the dough and form into approximately 25 small balls. Place the balls on a tray, ensuring you leave plenty of space between them, cover lightly with a sheet of oiled cling film and set aside again to prove for a few hours, until doubled in size

Meanwhile, make the Mornay sauce. Melt the butter in a pan and add the flour, stirring vigorously to create a roux. Cook out for a couple of minutes, then add the grated cheese and stir until melted over a medium heat. Add the milk in small splashes, beating between each addition. Once incorporated add the cream, again adding a little at a time and stirring to combine between each addition

175ml of milk
75g of flour
75g of butter
225ml of cream

Cook the sauce over a low heat until thick and glossy. Stir in the salt and mustard

12.5g of Dijon mustard
3.75g of salt

Preheat a deep-fryer of oil to 180°C

Deep-fry the doughnuts in batches for a few minutes until golden brown and cooked through. Drain on kitchen paper

Ensuring the Mornay sauce is warm but not so hot that you’ll burn yourself, transfer to a piping bag. Make a small hole in the base of each doughnut and fill generously with the sauce

Pipe a small dot of the sauce on the base of each plate to secure the doughnuts. Place the doughnuts on top, grate over plenty of Parmesan and serve

Parmesan, grated

First published in 2019

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Adam Handling

With countless awards to his name and an ever-growing empire of restaurants, Adam Handling has achieved a huge amount in his illustrious career.

Cheese doughnuts

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