CHEDDAR JALAPEÑO GREEN ONION DONUTS

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These are my new favorite things. Savory donuts, easily baked, and full of spicy goodness.  The texture stays light and fluffy, so you can eat wayyyyyyy too many of these before you realize you’re a brunch monster.  I might even try making these with corn meal, as sort of an epic breakfast cornbread situation.  But until then, nom nom nom nom.

CHEDDAR JALAPEÑO GREEN ONION DONUTS // The Kitchy Kitchen

CHEDDAR JALAPEÑO GREEN ONION DONUTS // The Kitchy Kitchen

CHEDDAR JALAPEÑO GREEN ONION DONUTS // The Kitchy Kitchen

INGREDIENTS

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1 tablespoons white sugar

1 large egg

1/2 cup buttermilk

1/4 cup thinly sliced green onion

1 jalapeño, diced

2 tablespoons browned butter

1/2 cup shredded cheddar cheese, divided

DIRECTIONS

Place a rack in the upper third of the oven and preheat oven to 350 F.  Lightly grease a donut pan and sprinkle with the 1/4 cup of shredded cheese; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar.  Set aside. In a small bowl whisk together egg, buttermilk, green onion, and jalapeño.  Add the browned butter and whisk into the wet ingredients.

Combine the wet and dry ingredients, stirring together just until everything is coated.

Use two small spoons to dollop batter into the prepared pan (one to scoop and one to push the batter).  Smooth out and fill each donut in the pan three-quarters full with batter. Place in the oven and bake for 12 to 13 minutes.  They won’t look super golden brown in the oven.  Remove the donut pan from the oven and immediately flip the donuts out.  This next bit is totally optional, but to make them extra golden brown, I put the donuts back in oven on a tray, cheesy side up, and broil them for a minute. Keep a close eye on them, since they’ll burn easily, but it bubbles the cheese a bit and adds just a little bit of crunch.  Best enjoyed warm!

7 thoughts on “CHEDDAR JALAPEÑO GREEN ONION DONUTS

  1. Jewel

    Hint: you can up the protein in these by using garbanzo bean flour, coconut sugar for a nutrient dense sweetner … and if you are on a paleo diet, mix coconut flour with another type of non wheat higher protein flour 50/50, increase baking powder to retain some fluffiness.

    Reply
  2. Tim

    I made these for a brunch today for my brother and sister in law. They were great. The recipe doesn’t tell you to put the other 1/4 cup of cheese in the batter. Well do it! I then flipped them. Added more cheese and then broiled. I also flipped them again added more chest and broiled. ALL THE CHEESE

    Reply
  3. Bryan Babalon

    I just made them now. I made my buttermilk with yogurt and two percent milk and I used the green tips of broccoli florets in place of green onions since I was out. They were good, but my husband thought they were canned biscuits with cheese on them.

    Reply

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