Milky Cheese Donuts (Print Version)
# Ingredients:
→ Donut Dough
01 -
2 cups all-purpose flour
02 -
1 cup whole milk, warm (about 110°F)
03 -
2 tablespoons sugar
04 -
2¼ teaspoons active dry yeast (1 packet)
05 -
½ teaspoon salt
06 -
1 large egg
07 -
4 tablespoons unsalted butter, melted
→ Filling and Finishing
08 -
1 cup shredded mozzarella cheese
09 -
Vegetable or canola oil, for frying
10 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
In a small bowl, combine the warm milk (about 110°F - warm but not hot to touch), sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active.
02 -
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, beaten egg, and melted butter. Mix everything together until a sticky dough forms.
03 -
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
04 -
Place the dough in a large, lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
05 -
After the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it to about ½ inch thickness. Using a round cutter (about 3 inches in diameter), cut out donut shapes. For traditional donuts with holes, use a smaller cutter to remove the centers. Alternatively, leave them whole for filled donuts.
06 -
Place the cut donuts on a parchment-lined baking sheet, leaving some space between each one. Cover loosely with a towel and let them rest for another 30 minutes to puff up slightly.
07 -
While the donuts are resting, prepare for frying. Fill a deep, heavy-bottomed pot or Dutch oven with about 2-3 inches of oil. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil – it should bubble and rise to the surface.
08 -
Carefully lower 2-3 donuts into the hot oil using a slotted spoon or spider. Do not overcrowd the pot. Fry for 2-3 minutes on each side, or until they are golden brown. Remove the donuts and place them on a plate lined with paper towels to drain excess oil.
09 -
While the donuts are still warm (but cool enough to handle), use a small knife to make a small incision in the side of each donut. Fill a piping bag with the shredded mozzarella cheese and pipe it into the center of each donut. The warm donut will help melt the cheese slightly.
10 -
If desired, dust the filled donuts with powdered sugar for a sweet touch. These donuts are best served warm while the cheese is still gooey and stretchy. Enjoy immediately for the best experience.
# Notes:
01 -
For the best stretchy cheese experience, serve these donuts while they're still warm, when the mozzarella is gooey and melted.
02 -
You can enhance the flavor by adding a pinch of garlic powder or Italian herbs to the cheese filling.
03 -
These donuts straddle the line between sweet and savory, making them perfect for brunch or as an unexpected appetizer.