Make Mini Cheese Doughnuts And Impress Everyone You Know!
What stops most people from buying things? A fear of using it once or twice and then it just taking up space in their life, just being something else to shove out of the way and find years later, a reminder of the person they wanted to be when they bought the thing, but never became, to get all existential about it. Maybe that ideal person you wanted to be was someone who made their own ice cream or someone who wanted to learn to brew beer but there the kit lays in the back of the closet, gathering dust. We’re here to undo that problem, at least when it comes to that mini doughnut pan that looked irresistible and hasn’t been used much if any, since the date of purchase.
As a frequent buyers of kitchen items, my space and time is at a premium. I can’t be someone that does EVERYTHING, so when I acquire a new item I want it to be used more than a once a year. Remember these fun Christmas mini doughnuts?
I haven’t used the doughnut pan since, even though I kept thinking about doing what I’m about to share with you, which is my desire to make CHEESE DOUGHNUTS. I felt like using a cheese straw recipe and piping it into the doughnut cavities would be an ideal solution but for some reason, this dough never came together enough to be pipeable so I pressed the dough into the circles and voila — these came together in a way I didn’t expect. In fact, I only made one pan of doughnuts and used the rest of the dough to make coin shaped cheese straws, because that’s how much I was dubious about the doughnuts working out. But they DID and no matter what shape they are, cheese straws are the best snack.
- Mini doughnut pan
- 2 1/2 cups Gruyere cheese (cheddar, pepper jack, Toscano, and Parmesan are all acceptable substitutes)
- 1/2 cup salted butter, softened
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Preheat oven to 375º F. Spray doughnut pan(s) with nonstick spray. Set aside.
Grate the cheese and set one cup aside. Place the rest into the bowl of a stand mixer. Add softened butter and cream butter and cheese together until it reaches a smooth, creamy consistency, in about 2-3 minutes.
In a large bowl, sift together flour, salt, cayenne pepper, paprika, black pepper, and salt. Gradually add flour mixture into cheese and butter mixture by large spoons, fully incorporating after each addition.
Once all flour has been incorporated and dough is smooth, stir in final cup of grated cheese.
Use your hands to press the dough, which is probably sort of crumbly and sort of smooth into the doughnut cavities. You will need to have two pans, do two batches, or do half doughnuts, half cheese coins on a flat baking sheet like I did.
Bake the doughnuts for 10 minutes, until edges just begin to turn golden brown. Remove from oven and allow to cool. Store in an airtight container, layering between parchment paper to keep fresh.
These are best enjoyed the day of and right out of the oven, but they keep for a few days, sealed up tight. And there you have it, two ways to use your mini doughnut pan! I’ve got a few more ways to use it in the coming months, so don’t shove it back in the cabinet after making these!