These Cheddar & Jalapeño Savory Donuts are a game-changer for snack lovers, blending bold flavors and irresistible textures in every bite. Imagine fluffy, golden donuts with a crispy exterior, packed with sharp cheddar and a hint of spicy jalapeño. Perfectly balanced, they’re a savory twist on a classic treat that’s sure to surprise and delight. Ready in just 30 minutes, they’re ideal for impromptu gatherings or a quick indulgence.
The combination of creamy cheese and zesty jalapeño creates a flavor explosion, while the soft, airy interior contrasts beautifully with the slight crunch outside. Whether served warm as an appetizer or enjoyed as a snack, these donuts are a crowd-pleaser. Quick to prepare and even quicker to disappear, they’re a must-try for anyone craving something unique and delicious.
What You’ll Need for Cheddar & Jalapeño Savory Donuts
- ¾ cup (6fl oz/170ml) whole milk (slightly warmed)
- 2 tablespoons (1oz/28g) butter, melted
- 1 egg, room temperature
- 2 ½ cups (12 1/2oz/355g) all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 1/4 cups (4oz/115g) grated sharp cheddar cheese (substitute with mild cheddar if preferred)
- 3-4 medium jalapeños, finely chopped (remove seeds for less heat)
- Oil for frying (vegetable, sunflower, or canola)
How to Make Cheddar & Jalapeño Savory Donuts
- In a small jug, whisk together the milk and butter. Heat gently until the butter is melted and the milk is slightly warmed (use a microwave or stovetop). Whisk in the egg and set aside.
- In a stand mixer with a dough hook, combine the flour, sugar, yeast, and salt. Mix briefly to combine.
- Add the grated cheddar and chopped jalapeños to the dry ingredients. Stir to distribute evenly.
- With the mixer running on medium speed, slowly pour in the wet ingredients. Add just enough liquid until the dough comes together and cleans the bowl (you may not need all the liquid). Mix on low speed for 3-4 minutes.
- Turn the dough onto a lightly floured surface and knead by hand for a few minutes until smooth.
- Grease a large bowl with oil, place the dough inside, and turn to coat. Cover tightly with cling wrap and a clean kitchen towel. Let rise until doubled in size, about 1-1 ½ hours.
- Punch down the dough and turn it onto a lightly floured surface. Roll it to about ½” thickness.
- Use a 3-inch biscuit cutter to cut out donuts and a 1 ½-inch cutter for the holes. Place them on a parchment-lined baking sheet.
- Cover with cling wrap and a kitchen towel. Let rise until the cut edges are rounded off, about 25-30 minutes.
- Pour 1 ½ inches of oil into a heavy-bottomed pot and heat to 345°F (medium/medium-low heat). Let it heat for a few minutes before frying.
- Fry the donuts for about 2 minutes per side until golden brown. Fry the holes for slightly less time. Work in 2-3 batches to avoid overcrowding.
- Transfer the donuts to a paper towel-lined baking sheet to drain excess oil.
- Enjoy fresh within a few hours. Store leftovers at room temperature in an airtight container for up to 24 hours.
Spice It Up: Sauce & Topping Ideas
Elevate your Cheddar & Jalapeño Savory Donuts with a drizzle of chipotle aioli or a dollop of sour cream for a cool contrast. For a tangy twist, try a honey-mustard glaze or sprinkle with crumbled bacon for extra crunch. These toppings add layers of flavor that complement the cheesy, spicy base perfectly.
Perfect Pairings: Serving Suggestions
Serve these donuts as a party appetizer with a side of salsa or guacamole for dipping. They also make a great brunch item alongside a fresh green salad or scrambled eggs. For a fun twist, pair them with a spicy Bloody Mary to match the jalapeño kick.
Keep It Fresh: Storage & Reheating Tips
Enjoy these donuts freshly fried for the best texture. If you have leftovers, store them in an airtight container at room temperature for up to 24 hours. To reheat, pop them in a 350°F oven for 5-7 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Mix It Up: Recipe Variations
Swap out the cheddar for pepper jack cheese for an extra kick, or use poblano peppers for a milder flavor. For a gluten-free version, try gluten-free flour blend and ensure your yeast is gluten-free. You can also bake these donuts at 375°F for 12-15 minutes if you prefer a healthier option.
Fry Like a Pro: Equipment Guidance
Use a heavy-bottomed pot or Dutch oven for even frying and to maintain consistent oil temperature. A candy thermometer is handy to ensure the oil stays at 345°F. For cutting the dough, a 3-inch biscuit cutter and a 1.5-inch cutter for the holes work perfectly. Don’t forget a spider strainer for safely flipping and removing the donuts from the oil.
Cheddar & Jalapeño Savory Donuts
Ingredients
- 3/4 cup whole milk 6floz/170ml
- 2 tablespoons butter 1oz/28g, melted
- 1 egg room temperature
- 2 1/2 cups all-purpose flour 12 1/2oz/355g
- 1 tablespoon sugar
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoon salt
- 1 1/4 cups grated sharp cheddar cheese 4oz/115g
- 3-4 medium jalapenos finely chopped
- Oil for frying veg, sunflower, canola
Instructions
- In a small jug, whisk together the milk and butter and heat gently until the butter is just melted and the milk is slightly warmed. You can do this step in the microwave for a few seconds or on the stovetop. Once the butter has melted then whisk in the egg. Set aside.
- In a stand mixer fitted with a dough hook attachment, combine the flour, sugar, yeast, and salt and mix together. To the dry ingredients stir in the cheese and jalapenos.
- With the mixer running on medium speed, slowly add just enough wet ingredients until the dough comes together and cleans the bottom of the bowl. Note you might not need every drop of the liquid. Continue to mix on low speed for 3-4 minutes.
- Turn onto a lightly floured surface and knead by hand for a few minutes until the dough is smooth.
- Grease a large bowl with a little oil, place the dough inside and turn to coat with oil. Cover tightly with cling wrap, cover with a clean kitchen towel and allow to rise until doubled in size, about 1-1 ½ hours.
- Punch down dough and turn out onto a lightly floured surface. Roll the dough to about ½” thick and cut out rounds and holes using a 3 inch and 1 1/2 inch biscuit cutters.
- Place donuts on a parchment-lined baking sheet. Cover with cling wrap and a clean kitchen towel and allow to rise until the cut edges are rounded off (about 25 to 30 minutes.)
- Pour roughly 1 1/2 inches of oil into a heavy-bottomed pot and pre-heat to a medium/medium-low heat (roughly 345F). Allow to heat for a few minutes before adding your dough.
- Fry the donuts about 2 minutes on each side until golden brown. The donut holes will take a little less time. Fry in 2-3 batches as to not overcrowd the pan. Carefully place on a paper towel-lined baking sheet.
- Enjoy the freshly cooked donuts within a few hours. Store any leftovers at room temperature for up to 24 hours in an airtight container.
