10 Doughnuts

Laura Chenel Original Goat Cheese elevates this American classic with a rich, creamy texture and citrusy flavor. Chef Kanagy-Loux crafted her doughnuts with Original goat cheese, but they would be excellent with Garlic & Chive if you want a more savory profile. Here, the Goat Cheese Glaze with Laura Chenel Spreadable Goat Cheese, vanilla and lemon juice balances the sweetness of the doughnuts.

Recipe courtesy of ERIN KANAGY-LOUX, executive pastry chef for Union Square Events in New York City

Goat cheese old fashioned doughnuts



  • 60g butter
  • 200g sugar
  • 1 vanilla bean, scraped
  • 80g egg yolks
  • 540g bread flour
  • 10g salt
  • 6g baking powder
  • 100g buttermilk
  • 270g Laura Chenel goat cheese

Goat Cheese Glaze

  • 556g powdered sugar
  • 130g Laura Chenel spreadable goat cheese
  • 1g salt
  • 20g lemon juice
  • 1g vanilla bean paste


  1. In a large bowl, cream the butter, sugar, and vanilla bean seeds together until light and fluffy.
  2. Emulsify the egg yolks into the butter mixture and blend until fully homogeneous.
  3. In a separate bowl, sift the dry ingredients together.
  4. In a small bowl, whisk together the goat cheese and buttermilk until smooth.
  5. Alternate folding the dry ingredients and wet ingredients into the butter mixture, starting and ending on dry ingredients. Combine until the ingredients are just mixed and a sticky dough is formed.
  6. Turn the dough onto plastic wrap and press to form a 1½-inch thick square.
  7. Fully wrap the dough with the wrap and transfer to the refrigerator to rest for at least 4 hours or overnight.
  8. Right before cutting the dough, prepare the glaze (recipe follows).
  9. Remove the dough from the wrap and transfer to a floured work surface. Roll it out until the dough is just over ½-inch thick.
  10. Using ring cutters (approximately 3¼-inch outer ring and 1-inch center ring), cut out the doughnuts and transfer to a plate. Reroll the scrap dough one time to cut out the remaining doughnuts.
  11. Heat neutral frying oil until it reaches 360ºF. Transfer the doughnuts to the hot oil and fry in batches, turning once, until golden brown and cooked through.
  12. Glaze while doughnuts are still hot and place onto glazing rack until set.

Goat Cheese Glaze Preparation:

  1. Sift the powdered sugar and place into a mixing bowl with whisk attachment.
  2. In a separate bowl, combine goat cheese, salt, lemon juice, and vanilla paste.
  3. On low speed, slowly add in wet ingredients and continue mixing until no lumps remain. The glaze should be thick, however a few splashes of water can be added until desired consistency is reached.
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