As a Sabra Tastemaker, I received product and compensation for this recipe post. Thank you.
Happy National Doughnut Day! I know there are so many ways to celebrate, from grabbing your free doughnut at your local Krispy Kreme to making your own doughnuts at home. From schmancy filled and topped doughnuts to simple canned biscuit doughnuts, there is really no wrong way to celebrate. Cruller? Sure, go for it. Long John? Don’t mind if I do. Wee powdered sugar-coated minis? I’ll take a baker’s dozen, please.
Here’s one type of doughnut that you may not have considered, though: the savory doughnut. I don’t mean taking a sweet doughnut and using it as a burger bun. I mean a doughnut that actually is savory. One that you could eat right along with your dinner. One that you can use to sop up some gravy. Not quite with me yet? Well, I was in your shoes just a few weeks ago when Sabra contacted me and asked me to come up with a savory doughnut for National Doughnut Day. I was all, wut? If this helps, think of them as a muffin, although you could certainly make them with a yeast-based dough. Check out Gerry’s gorgeous savory yeast doughnuts over at his place, Foodness Gracious to get a load of his take on a savory doughnut.
I went the baked doughnut route, though. And, I must say these doughnuts are pretty spectacular. Full of cheese and dill and Sabra’s latest gorgeous hummus flavor, Lemon Twist. They’re very easy to make using the standard Muffin Method, plus they freeze and reheat beautifully. If savory doughnuts aren’t yet on your radar, they really should be. Enjoy them, and Happy National Doughnut Day!
- 6 oz all purpose flour
- 4 oz fine corn meal
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1 teaspoon dried dill
- 9 oz whole milk, , room temperature
- 5 oz Sabra Lemon Twist hummus, , room temperature
- 2 large eggs, , room temperature
- 1 oz butter, , melted
- 4 oz shredded Havarti with dill plus more for finishing
- Place a rack in the center of your oven, and preheat to 400F.
- In one bowl, whisk the flour, corn meal, sugar, baking powder, salt and dill together until evenly combined and lightened a bit.
- In another bowl, whisk the milk, hummus, eggs and butter together until well combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into said well.
- Fold the wet into the dry for about 5 turns.
- Add the shredded cheese and continue to fold gently until all the dry ingredients are moistened and there isn't any really runny stuff left. Don't over-mix. It's okay to have some lumps.
- Spray your doughnut pans with nonstick cooking spray and fill the cavities with the thick batter. You may need to spread it evenly with an off-set spatula.
- Optional Step: Allow the doughnuts to sit for about 10 minutes before baking.
- Bake large doughnuts for 12 minutes, or just until they just start to get some golden spots on them. Bake the small ones for about 9 minutes.
- Turn out immediately onto wire racks. Sprinkle some more cheese over the shaped side of the doughnuts (the side that was inside the pan). The heat from the doughnuts should melt the cheese. If some of your cheese doesn't melt (the doughnuts do cool off pretty quickly), put the not-quite-melted doughnuts on a sheet and put them back in the still-hot oven for 1 minute.
- Serve warm or at room temperature. If you're not eating them all on the same day, freeze them and thaw/re-warm.
Unsurprisingly, these doughnuts make an excellent vehicle to get hummus into your mouth. So good!
Have a lovely day.