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Cheese Fondue and Bacon Doughnuts

14 INGREDIENTS • 19 STEPS • 4HRS

Cheese Fondue and Bacon Doughnuts

Recipe

5.0

2 ratings
Savoury doughnuts are a thing. We've transformed a tangy cheese fondue into a glaze, sprinkled crispy bacon on top of it, and brought you our Cheese Fondue and Bacon Doughnut.
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Savoury doughnuts are a thing. We've transformed a tangy cheese fondue into a glaze, sprinkled crispy bacon on top of it, and brought you our Cheese Fondue and Bacon Doughnut.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

4HRS

Total Time

$0.69

Cost Per Serving

Ingredients

Servings
12
us / metric
Milk
180 mL
Warm Milk
Instant Dry Yeast
1 Tbsp
Instant Dry Yeast
Caster Sugar
1 Tbsp
Caster Sugar
All-Purpose Flour
250 g
All-Purpose Flour
Caster Sugar
4 Tbsp
Caster Sugar
Salt
1 pinch
Salt
Egg
2
Eggs
yolks only
Unsalted Butter
2 Tbsp
Unsalted Butter
Sunflower Oil
as needed
Sunflower Oil
about 1 liter, for frying
Dry White Wine
120 mL
Dry White Wine
Shredded Mozzarella Cheese
225 g
Shredded Mozzarella Cheese
Corn Starch
1 Tbsp
Corn Starch
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 12 servings
Bacon
to taste
Bacon

Nutrition Per Serving

VIEW ALL
Calories
204
Fat
6.6 g
Protein
8.8 g
Carbs
24.8 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Cooking Instructions

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step 1
Place the Milk (180 mL), Instant Dry Yeast (1 Tbsp) Salt (1 pinch) and Caster Sugar (1 Tbsp) in a glass jar or bowl, then stir to combine and set aside for 10 minutes.
step 1 Place the Milk (180 mL), Instant Dry Yeast (1 Tbsp) Salt (1 pinch) and Caster Sugar (1 Tbsp) in a glass jar or bowl, then stir to combine and set aside for 10 minutes.
step 2
The surface of the milk and yeast mixture should be foamy, and smell slightly yeasty.
step 2 The surface of the milk and yeast mixture should be foamy, and smell slightly yeasty.
step 3
Combine the All-Purpose Flour (250 g), Unsalted Butter (2 Tbsp), Eggs (2), and yeast mixture in the bowl of a stand mixer with the dough hook attached.
step 3 Combine the All-Purpose Flour (250 g), Unsalted Butter (2 Tbsp), Eggs (2), and yeast mixture in the bowl of a stand mixer with the dough hook attached.
step 4
Mix on a low speed for about 5 minutes, until dough it smooth and elastic.
step 4 Mix on a low speed for about 5 minutes, until dough it smooth and elastic.
step 5
Place in a greased bowl, cover with a clean kitchen towel and set aside in a warm place to rise and double in size, around 45 minutes.
step 5 Place in a greased bowl, cover with a clean kitchen towel and set aside in a warm place to rise and double in size, around 45 minutes.
step 6
Turn the dough out on to a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic.
step 6 Turn the dough out on to a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic.
step 7
Using a rolling pin, roll out the dough to 1cm in thickness.
step 7 Using a rolling pin, roll out the dough to 1cm in thickness.
step 8
Using a lightly floured doughnut cutter, cut out donuts. You should get at least 12.
step 8 Using a lightly floured doughnut cutter, cut out donuts. You should get at least 12.
step 9
Place on a lined baking tray, and loosely cover with plastic wrap.
step 9 Place on a lined baking tray, and loosely cover with plastic wrap.
step 10
Set doughnuts aside in a warm place to double in size, around 45 minutes.
step 10 Set doughnuts aside in a warm place to double in size, around 45 minutes.
step 11
Fill a deep saucepan with the Sunflower Oil (as needed) and bring up to 350 degrees F (180 degrees C) over a medium heat.
step 11 Fill a deep saucepan with the Sunflower Oil (as needed) and bring up to 350 degrees F (180 degrees C) over a medium heat.
step 12
Cook the doughnuts in batches, around 30 seconds on each side, until golden brown.
step 12 Cook the doughnuts in batches, around 30 seconds on each side, until golden brown.
step 13
Drain on paper towel and allow to cool while you make the cheese fondue glaze.
step 13 Drain on paper towel and allow to cool while you make the cheese fondue glaze.
step 14
Combine the Shredded Mozzarella Cheese (225 g) and Corn Starch (1 Tbsp).
step 14 Combine the Shredded Mozzarella Cheese (225 g) and Corn Starch (1 Tbsp).
step 15
Heat the Dry White Wine (120 mL) up over a double boiler until it begins to steam. Gradually begin adding the cheese mixture, making sure to whisk in each handful at a time.
step 15 Heat the Dry White Wine (120 mL) up over a double boiler until it begins to steam. Gradually begin adding the cheese mixture, making sure to whisk in each handful at a time.
step 16
Once you've incorporated all of the cheese, add the Caster Sugar (4 Tbsp) and whisk until combined. Whisk in the juice from Lemon (1) and remove from the heat.
step 16 Once you've incorporated all of the cheese, add the Caster Sugar (4 Tbsp) and whisk until combined. Whisk in the juice from Lemon (1) and remove from the heat.
step 17
Working quickly, ice each doughnut with the fondue glaze.
step 17 Working quickly, ice each doughnut with the fondue glaze.
step 18
Place the Bacon (to taste) in a cold skillet and cook over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon once cooled.
step 19
Finish off with sprinkles of the Bacon.
step 19 Finish off with sprinkles of the Bacon.

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