These moist and flavorful savory cornmeal donuts will change the way you think about doughnuts. Full of shredded havarti with dill, some extra dill for good measure and Lemon Twist hummus, they may become a new favorite at your dinner table. As written, this recipe makes 12 large doughnuts in 2 6-cavity doughnut pans. You can also make 6 large and 12 minis using the appropriate pans. Half the recipe and make just 6 large.
4ozshredded Havarti with dill plus more for finishing
Instructions
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.
Notes
Unsurprisingly, these doughnuts make an excellent vehicle to get hummus into your mouth. So good!Eat these the same day you make them, or freeze them for longer storage.You can vary the flavor of these guys by switching up the hummus flavor, adding different herbs and spices, and/or switching up the cheese you use.