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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

Prep Time

12 hours

Cooking Time

60 mins


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.

To serve

  • 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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