Fluffy donuts with garlic, chili, and cheese. Perfect for snacking, brunch, or as a flavorful vegetarian treat.
# Components:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon chili flakes
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon ground black pepper
08 - 1/4 cup cold unsalted butter, diced
09 - 1 cup shredded cheddar cheese
10 - 3/4 cup buttermilk, plus extra as needed
→ Topping & Garnish
11 - 2 tablespoons melted butter
12 - 1 clove garlic, finely minced
13 - 1 tablespoon chopped fresh parsley (optional)
14 - Extra chili flakes, to taste
15 - 1/4 cup grated parmesan cheese
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, chili flakes, garlic powder, and ground black pepper until well incorporated.
03 - Add diced cold unsalted butter. Blend using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in shredded cheddar cheese until evenly distributed.
05 - Pour buttermilk into the bowl and mix gently until dough is just combined. If dry, add 1–2 tablespoons extra buttermilk. Do not overmix.
06 - Pat dough onto a floured surface to 3/4-inch thickness. Using a donut cutter or 3-inch and 1-inch round cutters, cut out donut shapes, gathering scraps to repeat until dough is used.
07 - Place donuts on the prepared baking sheet, keeping them 2 inches apart. Mix melted butter and minced garlic in a bowl, then brush donuts generously with garlic butter.
08 - Sprinkle donuts with extra chili flakes and grated parmesan cheese. Bake for 15–18 minutes, until golden brown and puffed.
09 - If desired, garnish hot donuts with chopped fresh parsley and serve warm.
