Milky Cheese Donuts

I stumbled across this recipe back when I was obsessed with finding weird food combos that actually work. Trust me, these cheese donuts sound crazy until you try them - then you're hooked. The outside gets this golden crispy thing going, while the inside stays soft, and then BAM - stretchy mozzarella surprise! Not gonna lie, the first time I made these, I was skeptical, but now they're my go-to when I want to blow people's minds at brunch.

Found something similar at this tiny bakery during a backpacking trip years ago. The owner wouldn't share her recipe, so I spent months testing versions in my tiny apartment kitchen. My roommates complained about the constant smell of frying oil, then shut up completely once they tasted the final version. Worth every failed batch.

What You Need

• All-purpose flour: Just regular flour from the grocery store works fine. Nothing fancy needed here.
• Whole milk: Don't mess around with skim or 2% - it ruins the texture. I learned this the hard way.
• Active dry yeast: Check the expiration date! Dead yeast = flat, sad donuts.
• Butter: Unsalted, because you want to control the salt level yourself.
• Egg: Brings everything together and helps with that golden color.
• Mozzarella: Low-moisture works best. I've tried fancy fresh mozzarella but it gets too watery.

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Let's Make Some Donuts

Wake Up Your Yeast:

Warm that milk just until it feels like bath water - not hot enough to burn your finger. Mix in the yeast and sugar, then walk away for 10 minutes. Should look foamy and smell bready when you come back. No foam means your yeast is dead - toss it and start over.

Mix It Up:

Dump your flour and salt in a bowl, whisk it around, then pour in the yeasty milk mix, egg, and melted butter. Stir until you've got a shaggy mess that pulls away from the sides. Looks ugly at this stage - that's normal.

Get Your Hands Dirty:

Flour your counter and start kneading. The dough will be sticky at first, but keep going. After about 5-7 minutes, it'll smooth out and feel like a slightly deflated balloon. Toss it in an oiled bowl, cover with a damp kitchen towel, and let it do its thing somewhere warm.

Shape 'Em:

Once the dough has puffed up (usually takes an hour, longer if your kitchen's cold), punch it down and roll it out. Don't stress about perfect circles - rustic looks more homemade anyway. Cut rounds with whatever you've got - biscuit cutter, drinking glass, whatever works.

Fry Time:

Heat oil in a deep pot. If you've got a thermometer, aim for 350°F. If not, test with a scrap of dough - should bubble immediately and float to the top. Don't crowd the pot - I do 2-3 at a time max. They'll puff up and get golden in about 2-3 minutes per side.

Cheese Stuffing:

Let them cool just enough so you don't burn yourself. Poke a hole in the side with a knife, then stuff in as much shredded mozzarella as you can. The residual heat will start melting it, creating that gooey center.

I've made these so many times now I can practically do it in my sleep. My biggest fail was when I tried to be health-conscious and used skim milk - ended up with dry, dense hockey pucks. My kids still tease me about it. Also learned that pre-shredded cheese has anti-caking agents that mess with the melting. Now I just accept that these are an occasional treat and go all-in on the good ingredients.

How To Serve 'Em

These are killer with strong coffee - the bitterness cuts through the richness perfectly. For brunches, I put out some honey for drizzling on top, which sounds weird but tastes amazing. My sister serves them with a side of marinara for dipping, turning them into something closer to a savory snack. They're also weirdly good with mimosas if you're doing a fancy breakfast thing.

Mix It Up

Sometimes I throw herbs into the dough - rosemary is fantastic. Tried cheddar instead of mozzarella once - sharper flavor but less stretch. For a dessert version, I've stuffed them with cream cheese mixed with a little sugar and vanilla, then rolled the hot donuts in cinnamon sugar. My neighbor adds tiny bits of cooked bacon to the cheese filling, which is ridiculously good but definitely not for purists.

Keeping Them Fresh

Look, these aren't great leftover - let's just be honest. The magic is in that first hour after frying. But if you must save them, room temperature in a paper bag works better than plastic (which makes them soggy). Ten seconds in the microwave helps revive the cheese somewhat. The uncooked dough freezes pretty well though - I sometimes make a double batch and freeze half of the cut rounds for emergency donut situations.

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I've brought these to countless potlucks and family gatherings. Always get the same reaction - confusion, followed by curiosity, then obsession. My father-in-law, who usually sticks to "normal food," ate four in one sitting and then asked if I could make them for his poker night. My friend's kid declared them "better than birthday cake," which might be the highest praise possible from an 8-year-old. There's something about breaking through that golden crust to find melty cheese that just makes people happy. Worth every calorie and minute spent making them.

Frequently Asked Questions

→ Can I use a different type of cheese for the filling?

Absolutely! While mozzarella provides that classic stretchy texture, you can experiment with other mild cheeses like Monterey Jack, young Gouda, or even cream cheese for a different flavor. Avoid strong-flavored cheeses that might overwhelm the donut.

→ How do I know when the oil is at the right temperature for frying?

If you don't have a thermometer, you can test the oil by dropping a small piece of dough into it. If it bubbles and rises to the surface immediately, the oil is ready. If it browns too quickly, the oil is too hot; if it takes too long to bubble, the oil is too cool.

→ Can I bake these donuts instead of frying them?

Yes! While the texture won't be exactly the same, you can bake these on a parchment-lined baking sheet at 350°F for about 12-15 minutes until golden brown. The cheese can be inserted after baking while they're still warm.

→ How do I store leftover cheese donuts?

These donuts are best eaten fresh and warm when the cheese is still gooey. If you need to store them, keep in an airtight container at room temperature for up to 1 day, or refrigerate for 2-3 days. Reheat in the microwave for 10-15 seconds before serving.

→ What's the best way to fill the donuts with cheese?

For the cleanest method, use a piping bag fitted with a long, narrow tip to insert the cheese. If you don't have one, you can make a small cut in the side of the donut with a knife and use a small spoon to push the cheese inside. Alternatively, you can place cheese in the center of each dough circle before sealing and frying.