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Williams Sonoma

Savory Cheesy-Jalapeño Doughnuts

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Preparation info
  • Makes about

    14–16

    , 3 ″ doughnuts
    • Difficulty

      Easy

Appears in
The Doughnut Cookbook: Delicious Recipes for Baked and Fried Doughnuts
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

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,

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