Grilled Cheese Donuts

Grilled Cheese Donuts

The Scran Line - Sn 15/Ep 9The Scran Line - Sn 15/Ep 9

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This ridiculously good glazed donut oozes with melted cheese goodness at its center.

Grilled cheese donuts
Servings:

serving time8

Ingredients

  • Doughnuts

  • 2 1/4 tsp active dry yeast

  • 1/2 cup warm water, 110 degrees

  • 1/4 cup granulated sugar

  • 1/4 cup evaporated milk, warmed to 110 degrees

  • 1/2 tsp salt

  • 1/4 cup melted butter

  • 1 large egg

  • 1 egg yolk

  • 1/2 tsp vanilla extract

  • 420g 2 1/2 cups all-purpose flour, then more as needed

  • 3 - 4 cups vegetable oil, for frying

  • For the cheese mixture

  • 1 cup mozzarella cheese (shredded)

  • 1 cup cheddar cheese (shredded)

  • 1 cup parmesan cheese (shredded)

  • 1 egg

  • salt and pepper

  • For the glaze

  • 250g powered sugar

  • 3 tbsp milk

  • 1 pinch salt

Instructions

  1. For the glaze

  2. Add all ingredients to a large mixing bowl. Mix with a whisk until well combined. Cover with Plastic and set aside.

  3. For the cheese mixture

  4. Add the egg and salt and pepper into a large mixing bowl. Whisk. Add the cheese and fold in, making sure the cheese is covered in the egg. Cover the bowl with plastic and chill.

  5. Donuts

  6. In a small bowl, whisk together yeast, warm water and 1/2 tsp of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.

  7. Add in yeast mixture, milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.

  8. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.

  9. Roll dough into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3.5-4 inch cookie cutter. Cut a hole from the middle with a 1 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.

  10. Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don’t add more than three donuts at a time. Cook them on one side until they’re a light golden brown then flip them over. Once they’re golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.

  11. Place donuts onto a wire wrack with a baking tray underneath. Drizzle with glaze and allow excess to drip off.

  12. Once the glaze has set a little, very carefully cut the donuts in half using a serrated knife. Add about 2 tsp of cheese mixture onto each one and grill on a medium high heat frypan until cheese has melted.

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