Savory Cheesy-Jalapeño Doughnuts

Name: Savory Cheesy-Jalapeño Doughnuts
Yield: Makes about 14–16, 3 ″ doughnuts
Cuisine: Italian
Ingredients: ½ teaspoon salt; ½ cup buttermilk; ⅓ cup plus 2 tablespoons whole milk; 6 tablespoons unsalted butter, melted and cooled; ¼ teaspoon baking soda; 1 large egg; ¾ cup shredded Cheddar cheese; 1½ tablespoons sugar; ¼ cup thinly sliced green onion; ½ jalapeño chile, seeded and diced; Nonstick cooking spray; 1½ cups all-purpose flour; ¾ teaspoon baking powder

Preparation info

Makes about
14–16
, 3 ″ doughnuts

Difficulty
Easy

Appears in

The Doughnut Cookbook

By Williams Sonoma

Published 2016

About

Make these big-flavored doughnuts for your next casual weekend brunch. For a different national accent, substitute Italian fontina, Dutch Gouda, French Comté, or a young Spanish Manchego for the Cheddar.

Ingredients

Nonstick cooking spray
1½ cups all-purpose flour
1½ tablespoons sugar

Europe
Italy
Dessert
Brunch
Mediterranean
Vegetarian
Gluten-free

Method

Preheat the oven to 375°F. Coat the wells of a doughnut pan with nonstick cooking spray. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, whole milk,