Name: Goat Cheese Filled Donuts
Cuisine: American
Ingredients: 1 cup buttermilk milk; 1⁄2 granulated sugar; 1⁄4 cup butter; 1 teaspoon salt; 2 1⁄2 teaspoons active yeast; 2 tablespoons warm water; 3 1⁄2 to 4 1⁄2 cups bread flour; 2 large eggs, beaten; 4 oz LaClare Original Chevre, room temperature; 1/2 cup fresh blueberries; 1/4 cup sugar; 1 egg; Oil for frying; Additional sugar to roll donuts in

our ingredients

Donuts:

1 cup buttermilk milk
1⁄2 granulated sugar
1⁄4 cup butter
1 teaspoon salt
2 1⁄2 teaspoons active yeast
2 tablespoons warm water
3 1⁄2 to 4 1⁄2 cups bread flour
2 large eggs, beaten

Filling:

4 oz LaClare Original Chevre, room temperature
1/2 cup fresh blueberries
1/4 cup sugar
1 egg
Oil for frying
Additional sugar to roll donuts in

the instructions

Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper.
Tear off four 14-inch-long sheets of extra-heavy-duty foil. Mound half of the vegetables in the center of each of 2 foil sheets. Cover the vegetables with the 2 remaining sheets of foil; fold up the edges all around to seal.
Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with LaClare Original Goat Cheese and serve.