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.
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
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!