We’re revving up to reopen in July (exact date TBC) and can’t wait to welcome you once more. In the meantime, why not treat yourself to some savoury donuts? These gooey delights have become a signature for chef Adam Handling, whose eponymous restaurant can be found in the Belmond Cadogan Hotel.
Make Your Own: Cheese Doughnuts
'Gooey cheese doughnuts have become one of my signature dishes. They’re incredibly moreish and a great way to use up leftover hard cheese. Any combination can work, as long as the individual cheeses have a good depth of flavour.' Adam Handling
Makes 30 doughnuts
For the doughnuts
150ml whole milk
125g caster sugar
15g fresh yeast
500g T55 or strong flour 5g salt
3 whole eggs
65g unsalted butter, melted Truffle and Parmesan for grating
For the cheese sauce
50g unsalted butter
50g plain flour
200g Cheddar cheese
200g Gruyere cheese
200g Montgomery cheese
300ml whole milk
400ml double cream
1 tbsp Dijon mustard
Pinch of salt
For the doughnuts, add a teaspoon of sugar to the milk and warm to room temperature. Add the yeast. Leave it to sit for 10 minutes in a warm environment. Add flour, salt, sugar and eggs to a mixer bowl with a hook and form a dough. Slowly pour the milk and yeast mixture and mix until the dough comes off the sides of the bowl. Add the butter and mix until fully incorporated, yet still a sticky consistency.
Pour the dough into a bowl, cover with a cloth and leave it to prove somewhere warm for 2 to 4 hours. Once proven, refrigerate for an hour. Flour your chopping board and roll the dough into a sausage shape. Cut the dough into even pieces and roll into 15g balls. Leave to prove for an hour. Once proven, deep fry in hot vegetable oil until golden brown. Constantly stir the doughnuts whilst frying to make them puffy. Remove and leave to rest. Use a knife to make a small hole in them, for filling with cheese sauce.
For the sauce, cook the butter and flour together for 20 minutes on a low heat to make a roux. Add the cheeses and melt slowly. Turn the heat up to allow all the fat to come out. Add the milk and whisk.
The sauce should turn from cloudy to shiny. Pour in the cream and cook slowly on a low heat. The sauce will look very runny. Add the Dijon mustard and a pinch of salt. Cool it down by pouring into a bowl and leaving to rest. Put the sauce in the fridge, then take it out when you start to roll the dough. This will give it enough time to reach room temperature. Pour the mixture into a bag and cut off one corner. Squeeze the sauce into the doughnuts.
To serve, plate up the doughnuts and top with more of the cheese sauce. Finish with a grating of truffle if you have it.