Are you a sweet doughnut lover? If you are then you may want to turn away now as I’ve taken all the sweet out of these little treats and turned them in to delicious little savoury treats. I’ve always wanted to try making savoury donuts and with the party season coming up soon, I thought mini savoury doughnuts would be a fun thing to serve your friends. Mini food is always way more fun, right?
Being a massive cheese lover, I couldn’t think of anything better than a cheesy donut, so I made some mini cheese, chive and black pepper doughnuts. These savoury cheese doughnuts are all kinds of yummy especially served with a bit of sriracha on the side for a kick of heat. But that’s optional of course – instead you could try sriracha mayo for a less spicy side dip.
Ingredients (makes approx 30 mini doughnuts)
115gms plain flour
2 tsp baking powder
1 tbs sugar
¼ tsp salt
15gms butter melted (+ extra butter for greasing pan)
190gms mild gouda finely grated (did I mention they’re cheesy?!)
4 tbs finely chopped chives
1-1½ tsp freshly ground black pepper (the pepper is an ingredient, not just a seasoning so be generous)
To make these savoury cheese doughnuts, mix together the first 4 dry ingredients in a bowl – flour, baking powder, salt and sugar. In a separate bowl, whisk the egg and combine with the milk, then add melted butter once cooled and mix together. Add the wet ingredients to the dry and give it a really good mix to form a smooth batter.
Divide the batter in half and place in two separate bowls – add 95 gms of grated cheese and 2 tbs of chopped chives in to each bowl. Mix really well. Add half of the freshly ground black pepper in to each bowl and mix again. The batter will be much thicker now. Some of you will be wondering why we are making the exact same batter in two separate bowls but I’ve tried mixing everything together in one bowl and for some reason the batter isn’t as fluffy as if you do it in two smaller batches. I don’t know why but trust me, it works better!
Grease your doughnut pan really well with some butter. Using two teaspoons (one to scoop, the other to scrape), spoon the batter in to the mini donut pan.
Bake at 160° degrees (fan assisted) for 12-14 minutes until golden brown. Immediately remove from the pan, turn them over (as the underside will look prettier and rounder) and serve. These are best eaten hot and straight from the oven.
Serve with some sriracha or if you prefer something milder, try a sriracha mayo.
Have I convinced you to ditch the sweet doughnuts and try these savoury cheese doughnuts? You won’t regret it…