Cheese doughnuts are not the kind of treat you expect when you hear the word “doughnut.” Instead of being coated in sugar or filled with jam, these gourmet creations embrace a savory twist with a creamy cheese filling at their core. With their golden, pillowy exterior and molten center, they present a playful balance between comfort and sophistication. First imagined by Michelin-starred chef Adam Handling, this recipe proves that even a simple, familiar food can be transformed into something extraordinary with the right touch of creativity. Each bite offers a blend of textures—crispy shell, soft dough, and velvety cheese—that feels indulgent yet comforting. Perfect for gatherings or as a standout appetizer, cheese doughnuts redefine what doughnuts can be and elevate them into the realm of fine dining.

Full Recipe:

Ingredients

• 7.5 g fresh yeast

• 75 g milk

• 250 g T55 (strong bread) flour

• 62.5 g sugar

• 2 eggs

• 2.5 g salt

• 32.5 g clarified butter

• 75 g flour (for sauce)

• 75 g butter (for sauce)

• 200 g grated Lincolnshire Poacher cheese

• 175 ml milk (for sauce)

• 225 ml cream

• 3.75 g salt (for sauce)

• 12.5 g Dijon mustard

• Parmesan, grated, for serving

Directions

• Combine the fresh yeast with warm milk and let it activate.

• Mix flour, sugar, eggs, salt, and clarified butter into the yeast mixture, kneading until a smooth dough forms.

• Let the dough proof until doubled in size.

• Prepare the cheese sauce by making a roux with flour and butter, then whisk in milk and cream until smooth.

• Add Lincolnshire Poacher cheese, salt, and Dijon mustard, stirring until creamy and well combined.

• Roll out the dough, cut into portions, and shape into rounds. Allow them to rest again before frying.

• Heat oil to 180 °C and fry the doughnuts until golden brown.

• Fill the doughnuts with the cooled cheese sauce and top with grated Parmesan.

Nutrients

• Rich in dairy-derived protein and fat (eggs, butter, milk, cream, cheeses)

• Good source of calcium from cheese, milk, Parmesan

• Contains carbohydrates from flour and sugar

• Moderate sodium from butter, mustard, and cheeses

• High-calorie content from the enriched dough and creamy cheese sauce

Why This Recipe Stands Out

What makes these cheese doughnuts remarkable is how they transform a classic sweet pastry into a savory masterpiece. The idea of biting into a doughnut and tasting a rich cheese sauce instead of something sugary is both surprising and delightful. The crisp exterior contrasts with the pillowy dough and molten filling, creating a layered sensory experience. Many modern dishes try to impress with looks alone, but these doughnuts succeed because they taste as good as they appear. They are playful without being gimmicky and luxurious without being overly complicated, making them a dish that sparks both conversation and cravings.

The Benefits of the Ingredients

Every ingredient contributes to the doughnuts’ success. Fresh yeast brings the dough to life, giving it a light and airy structure that supports the creamy filling. T55 flour provides the necessary strength so the doughnut maintains its shape while frying. Eggs add richness and help bind the dough, while clarified butter ensures a tender texture without excess moisture. The cheese selection elevates the flavor profile: Lincolnshire Poacher delivers nutty, tangy notes, while Parmesan sprinkled on top adds depth and umami. The Mornay-style sauce, made with butter, flour, milk, and cream, provides a silky base that carries the flavor of the cheese beautifully. Dijon mustard, though a small addition, plays a vital role by cutting through the richness with a touch of acidity, preventing the sauce from becoming overwhelming. Together, these carefully chosen components demonstrate how thoughtful ingredient pairing leads to balance and complexity.

Cooking Tips

To achieve the perfect result, attention to detail is key. Proofing the dough correctly ensures the right texture—allow it to rise until doubled, but not so long that it loses structure. The clarified butter is essential, as using regular butter can introduce unwanted moisture that affects the dough. When preparing the cheese sauce, maintaining a steady heat and constant stirring helps prevent curdling or separation. Frying is another crucial step: oil that is too hot burns the outside, while cooler oil makes the doughnuts greasy. Keeping the temperature around 180 °C ensures they cook evenly with a crisp shell. Once fried, allow them to drain well before filling, so they stay light and not oily. The filling process also requires care—pipe the sauce while it’s still smooth and slightly warm, making sure it distributes evenly without bursting through the dough. These small techniques ensure the doughnuts achieve restaurant-quality results.

Serving Suggestions

Cheese doughnuts are incredibly versatile, fitting for both casual and refined settings. They can be served as sophisticated appetizers at dinner parties, dusted with Parmesan and perhaps finished with a drizzle of truffle oil for a luxurious flair. At brunch, they work beautifully alongside cured meats like prosciutto or paired with a simple salad of fresh greens to offset their richness. They are also excellent as bite-sized snacks at gatherings, easy to pick up and enjoy while mingling. For beverage pairings, crisp white wines such as Chardonnay or sparkling Prosecco cut through the creamy filling while complementing the nutty notes of the cheese. Beer enthusiasts can opt for a light lager or pilsner, which offers a refreshing contrast to the indulgence of the doughnut. However they are presented, these doughnuts are bound to surprise and impress guests, standing out as a memorable highlight of the meal.

Conclusion

Cheese doughnuts are proof that tradition can be reinvented in delicious ways. They look like a classic fried treat but deliver an unexpected burst of savory cheese sauce that delights anyone who tries them. With their balance of crispness, fluffiness, and creamy filling, they offer indulgence with every bite. The thoughtful selection of ingredients ensures each element has purpose, from the nutty Lincolnshire Poacher cheese to the umami of Parmesan and the tang of Dijon mustard. These doughnuts are more than food—they are an experience, showcasing the creativity and joy that cooking can bring. Whether served at an elegant dinner, a cozy brunch, or a casual gathering, they leave a lasting impression. They capture the essence of culinary innovation, reminding us that even the most familiar foods can be reimagined into something extraordinary. Once tasted, they are unlikely to be forgotten, becoming a recipe that every adventurous cook will want to revisit.