Cheese Doughnuts by Adam Handling
Cook at Home
This is Adam’s wonderful twist on everybody’s sweet treat! Give it a go and enjoy every little savoury mouthful!
12 – 30
For the doughnuts
- 150ml whole milk
- 125g caster sugar
- 15g fresh yeast
- 500g t55 or strong flour
- 5g table salt
- 3 whole eggs
- 65g unsalted butter, melted
- Parmesan cheese, for grating
- Black Wiltshire truffle, for grating
For the cheese sauce
- 50g unsalted butter
- 50g plain flour
- 200g cheddar cheese
- 200g gruyere cheese
- 200g montgomery cheese
- 300ml whole milk
- 400ml double cream
- 1 large tbsp Dijon mustard
- Pinch of table salt
To make the doughnuts
- Add a teaspoon of sugar to the milk and warm to room temperature.
- Add the yeast.
- Leave it to sit for 10 minutes in a warm environment, this will activate the yeast and the mixture will start to smell like beer.
- Add flour, salt, sugar and eggs to a mixer with a hook and form a dough.
- Slowly pour the milk and yeast mixture and mix until the dough comes off the sides of the bowl.
- Add the butter and mix until fully incorporated, yet still a sticky consistency.
- Pour the dough into a bowl, cover with a cloth and leave it to prove somewhere warm for 2 to 4 hours.
- Once proven, refrigerate for 1 hour.
- Flour your chopping board and roll the dough into a sausage shape.
- Cut the dough into even pieces and roll into 15g balls. Leave to prove for 1 hour.
- Once proven, deep fry in vegetable oil, until golden brown.
- Constantly stir the doughnuts, whilst frying, to make them puffy.
- Remove them from the fryer and leave them to rest.
- Use a knife to make a small hole in them, for filling with cheese sauce.
To make the sauce
- Cook the butter and flour together for 20 minutes on a low heat to make a roux.
- Add the cheeses and melt slowly.
- Turn the heat up, to allow all the fat to come out. The aim is to avoid any lumps.
- Add the milk and stir with a whisk. The sauce should turn from cloudy to shiny.
- Pour in the cream and cook slowly on a low heat. The sauce will look very runny.
- Add the Dijon mustard and a pinch of salt. Cool it down by pouring it in a bowl and leaving it to rest.
- Put the sauce in the fridge, then take it out when you start to roll the dough.
- This will give it enough time to reach room temperature.
- Pour it in a bag and cut off one corner.
- Squeeze the sauce into the doughnuts.
- Plate up the doughnuts, top with more of the cheese sauce.
- Finish by covering the doughnuts with grated parmesan and fresh truffle.
Frog by Adam Handling, 34/35 Southampton Street, Covent Garden, London, WC2E 7HF
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