Blueberry Goat Cheese Donuts with Lemon Sugar

Blueberry Goat Cheese Donuts with Lemon Sugar


1 1/8 cup whole milk
1/4 cup granulated sugar 
2 1/4 teaspoons (1 packet) Instant or Active Dry Yeast
2 large eggs, beaten
12 tablespoons (3/4 cup) butter, melted—lukewarm but not hot
4 cups all-purpose flour
1/4 teaspoon salt
peanut oil, shortening, or vegetable oil for frying

For the filling:
11 ounce log blueberry goat cheese (I use Chevrine Blueberry Vanilla Goat Cheese)
2 tablespoons milk
1/2 cup powdered sugar

For the sugar coating:
2/3 cup granulated sugar
grated zest of 1 1/2 lemon

  1. Heat milk until warm but not scalding hot, about 105° F. Stir in sugar to dissolve. 
  2. Place yeast into a small mixing bowl. Pour milk mixture over yeast, stirring gently. Set aside for 10 minutes. Yeast will become foamy during this time period.
  3. Combine flour and salt in a bowl. Set aside.
  4. Add butter to the bottom of the mixing bowl of a stand mixer. Beat in eggs using a fork.
  5. Fit mixer with a dough hook. Add milk/yeast mixture into the mixing bowl. Beat on speed 3 (or medium low) for a couple minutes to combine. With the mixer on, add 1/4-1/2 cup increments of the flour mixture, allowing a few seconds of mixing to incorporate in between each addition. Continue this process until all the flour is gone.
  6. Scrape the bottom of the bowl. Continue beating on medium low for 8-10 minutes. There will be a pool of dough at the bottom, but the dough should pull away from the side of the bowl. Dough should be slightly tacky when done.
  7. Shut off mixer. Scrape the bottom of the bowl. All to sit for 10 minutes to rest. 
  8. Transfer dough to a lightly oil large bowl. Toss to coat dough with oil. Cover with plastic wrap. Refrigerate for 8 hours or overnight.
  9. Remove dough from the fridge. Roll out to 1/4-1/3 inch thickness on a lightly floured surface. Cut out rounds using a 3-inch donut or biscuit cutter. Place on a floured baking sheet. Gather up scrap. Re-roll and cut out rounds. Cover with a large tea towel. 
  10. Allow to rest for 1 to 1 1/4 hour in a warm, draft-free spot. The dough should rise and become puffy and airy.
  11. Before frying, prep the sugar coating: add lemon to sugar in a small bowl. Thoroughly combine.  Line a large baking sheet with several layers of paper towels. Line a large cooling rack with parchment paper.
  12. Preheat 1 1/2 to 2-inches oil to 365° F in a medium pan. Place 2 rounds into the hot oil. Cook until light brown, turning over half way. Total cooking time, about 1 1/2 minutes. Adjust heat accordingly if browning too quickly or slowly.
  13. Remove donuts from oil with a slotted spoon. Place on the paper towel lined baking sheet. Turn over donuts over a couple times to blot dry. 
  14. Poke a hole on the side of the donut using a large skewer (or the tip of a wooden spoon). Use the skewer or spoon to hollow out a cavity.
  15. Coat donut one at a time with the lemon sugar. Use hands to gently rub the sugar onto donut. Avoid putting sugar in the cavity. Place the donut on the parchment lined cooling rack. Repeat frying and sugar coating the remaining donuts.
  16. Allow donuts to cool at least 30 minutes and for the sugar coating to set before filling with the goat cheese mixture.
  17. To make the filling: Cut cheese into large chunks. Microwave for a few seconds to soften. Stir in milk. Gradually add powdered sugar. Stir until creamy and smooth. Microwave for a few seconds if necessary to obtain a spreadable consistency.
  18. Transfer the filling to a piping bag with a medium to large round tip, or use a plastic storage bag with a tip cut off. Gently squeeze about 1 heaping tablespoon filling into each donut. 
  19. Best served immediately. Can be stored refrigerated in an airtight container. Donuts firm up when chilled. Microwave for 8-10 seconds before serving.

Makes about 22 donuts.

Recipe Note:
  1. To provide a warm environment for the dough to rise: turn oven on its lowest setting for about 70-90 seconds to obtain about 90° F. Immediately shut off heat. Place dough in oven.

Dough recipe from The Pioneer Woman