Sun-Dried Tomato-Basil Doughnuts With Cheese Filling

These cheese-stuffed bites are the socially acceptable way to eat doughnuts for dinner. DINI KLEIN


  • 1 1/8 teaspoon dry-active yeast
  • 1/2 cup whole milk, warmed to 110°F
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons sugar
  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons fresh basil, finely chopped
  • 1 teaspoon fresh oregano, finely chopped
  • 1/4 cup sun-dried tomatoes (not packed in oil), finely chopped
  • 1/4 cup shredded mozzarella
  • 6 ounces block cheddar cheese, cut into 15 cubes (or as many doughnuts as you made)
  • 1 bottle canola oil (about 40 fl. oz.), for frying


  1. In a small bowl, mix together the warm milk and yeast. Let sit for 5 minutes until frothy.
  2. In a stand mixer fitted with a dough hook, mix together the butter, sugar, flour, salt and egg. Next, add in the activated yeast and milk. Put the machine on medium and beat with the dough hook for 5 minutes until a nice dough has formed. Lastly, add the basil, oregano, sun-dried tomatoes, and mozzarella. Mix until incorporated.

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