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Goat Cheese Filled Donuts

our 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

the instructions

  1. Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper.
  2. 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.
  3. 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.