Milky Cheese Donuts

Milky Cheese Donuts with soft dough, a creamy cheese filling, and a sweet, powdered milk coating offer a perfect mix of savoury and sweet flavours. Soft, cheesy, and oh-so-indulgent! A sweet twist on a classic snack that’s got everything—soft dough, gooey filling, and a sweet finish! ✨ Perfect for your cheat day or any day, really! #DonutGoals #CheeseLover #MilkyDelight

Milky Cheese Donuts take me back to my university days in Baguio, a time when I first got a real taste of independence. Living just a stone’s throw away from my university, I found myself fending for food in a city known for its abundance of fresh and affordable produce. Baguio, being the vegetable capital of the Philippines, was a food lover’s paradise, and during those years, cooking wasn’t on my radar. Instead, I often relied on the local eateries to fuel my busy student life.

One breakfast item I always gravitated towards was a version of today’s recipe, Milky Cheese Donuts. Back in the early 90s, before they became the viral trend they are today, these donuts were sold as long, baguette-like versions instead of the round, fluffy ones we now see. Despite their popularity during the pandemic, these milky, cheese-filled donuts have been a comfort food of mine for decades. Imagine biting into a soft, pillowy dough, filled with gooey, creamy cheese, and coated in a sweet mixture of powdered milk and sugar. It’s the perfect balance of sweetness and savoury in every bite.

These donuts are a close cousin to the Filipino Bicho-Bicho, which is traditionally coated in sugar. But what sets the Milky Cheese Donut apart is its distinct filling of creamy cheese, which adds an irresistible richness. The outside is dusted with powdered milk and sugar, giving it a nostalgic touch that reminds me of childhood snacks, but with a delightful cheesy surprise inside. It pairs incredibly with a cup of loose leaf tea or warm coffee.

I’ve been tweaking this recipe for quite some time, and I’m finally confident that I’ve perfected it. Unlike most of my other recipes, which rely on cups and tablespoons, this one is a bit more precise. I’ve carefully measured the ingredients in grams and millilitres to ensure consistency, and trust me, the effort is worth it. The process is simple too—just toss everything into a mixing bowl, let the dough knead until it’s elastic, and there’s no need to bloom the yeast if you know it’s still active. Fry them to golden perfection, and you’ll have a batch of the most addictive donuts.

Now, while frying may yield the most flavourful and indulgent donuts, there’s also the option to bake them for a lighter version. However, I must admit that fried donuts have a certain edge in taste—something about the oil just adds that extra depth of flavour. Regardless of how you choose to cook them, these donuts are best enjoyed fresh on the day they’re made, while the exterior is still crisp and the cheese inside is still perfectly gooey.

If you’re a fan of sweet and savoury treats, this Milky Cheese Donut recipe is something you’ll want to try. With its soft dough, cheesy centre, and nostalgic powdered milk coating, it’s a donut experience like no other. Whether you’re making it for a family breakfast or just to satisfy a craving, these donuts will undoubtedly bring a smile to your face.

Milky Cheese Donuts

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• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 6 mins
• Total Time: 36 mins
• Yield: 14 1x
• Category: Snack
• Cuisine: Filipino

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Description

Milky Cheese Donuts with soft dough, a creamy cheese filling, and a sweet, powdered milk coating offer a perfect mix of savoury and sweet flavours.

 

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Ingredients

Units MUS Scale 1x2x3x

Donut

• 500 g bread flour
• 60 g white sugar
• 1 tsp salt
• 5 g yeast
• 100 ml lukewarm water
• 150 ml buttermilk, at room temperature
• 1 egg, beaten
• 60 g butter, melted
• neutral oil, for frying

Coating

• 1 cup powdered milk
• 1/2 cup powdered sugar

Filling

• processed cheese

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Instructions

1. In a large mixing bowl, combine the bread flour, sugar, salt, and yeast.
2. Add the lukewarm water, buttermilk, and beaten egg to the dry ingredients. Using a dough hook, mix until a dough forms.
3. Gradually add the melted butter while kneading the dough. Continue kneading for 20 minutes until the dough becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
5. Once the dough has risen, punch it down to release air. Divide it into equal portions and shape them into round or long donut shapes.
6. Heat oil in a deep pan over medium heat. Fry the donuts until golden brown, about 3 minutes per side. Drain on paper towels.
7. While the donuts are still warm, roll them in a mixture of powdered milk and sugar, coating them evenly.
8. Serve immediately

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