Savory Layered Doughnuts Recipe

Activate and mix

In the bowl of a stand mixer (or a large bowl), whisk the warm milk (about 100–110°F/38–43°C) with the sugar and yeast. Let sit 5 minutes until foamy. Add the eggs and softened butter and whisk briefly to combine.

Add dry ingredients and knead

Add the flour and salt to the wet mixture. Using the dough hook on low speed, mix until the dough comes together, about 2–3 minutes. Increase speed to medium and knead 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Roll and layer

Turn the dough out onto a lightly floured surface and gently press to deflate. Roll into a rectangle roughly 12x16 inches and about 1/4 inch (6 mm) thick. Evenly sprinkle half of the grated cheddar (about 3/4 cup), half the chopped bacon, half the sliced scallions, garlic powder and half the black pepper over the dough. Fold the short edge over to make a layered log (like folding a letter) or roll tightly into a log for swirl layers. Press seams to seal. Gently roll the log to an even thickness, then cut into 8 equal rounds (about 1–1.25 inches tall).

Second rise

Place rounds on a parchment-lined baking sheet about 1.5 inches apart. Cover loosely with plastic wrap or a towel and let rise until puffy, about 30–40 minutes while you prepare oil and glaze.

Heat the neutral oil in a wide heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature between 340–360°F. Carefully lower 2–3 donuts at a time (do not overcrowd) and fry 1.25–1.5 minutes per side until deep golden and puffed. Flip once using a slotted spoon or spider. Transfer to a wire rack set over a sheet pan to drain briefly. Repeat until all donuts are fried.

If donuts are not evenly cooked through, after frying both sides you can finish in a preheated 350°F (175°C) oven for 3–4 minutes to ensure interior is fully cooked without over-browning.

Make the glaze

While donuts rise, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, kosher salt and smoked paprika until smooth. Adjust seasoning to taste.

Assemble

When donuts are warm but not piping hot, brush lightly with the optional herb butter if using (mix melted butter, minced parsley and garlic). Spoon or spread about 1–1.5 tablespoons of the savory glaze over each donut top. Sprinkle remaining cheddar, remaining chopped bacon (reserve about 1 slice worth for garnish if desired), remaining scallions and the grated Parmesan over the glazed tops. Finish with a dusting of fresh chives if you included them.

Serve warm as an appetizer or alongside a salad. For best texture, eat within 2 hours. To store, refrigerate glazed donuts in an airtight container up to 2 days; rewarm in a 300°F (150°C) oven for 5–7 minutes to refresh. Unfilled/un-glazed donuts keep at room temperature for up to 12 hours in a covered container.