Cheese & Herb Doughnuts

Makes 30

Made using a Mini Doughnuts Tin. View all of our bakeware here.


For the doughnuts

  • 200g plain flour
  • 2 tsp baking powder
  • Pinch of salt
  • 150g Parmesan cheese, finely grated
  • 175ml milk
  • 2 eggs, beaten
  • 1 tbsp olive oil
  • 2 tbsp fresh dill, chopped

For the topping

  • 30 baby asparagus tips
  • ½ lemon, grated zest only
  • 6 tbsp mayonnaise
  • 50g prawns, thawed if frozen


  1. Preheat the oven to 200°C/Gas 6. Sift the flour and baking powder into a large bowl and stir in the salt and cheese.
  2. In a separate bowl, whisk together the milk, eggs, olive oil and dill, then add to the flour mixture, stirring until just combined. Spoon the mixture into the tin.
  3. Bake for 8-10 minutes until the doughnuts are firm but springy to the touch. Cool for a few minutes in the tin, then turn out onto a wire rack to cool completely.
  4. Meanwhile, steam or griddle the asparagus tips until tender. Set aside to cool.
  5. In a bowl, stir the lemon zest into the mayonnaise and spoon a little into the centre of each doughnut. Top each with a prawn and an asparagus tip, then chill in the fridge until serving.

Tip: for ease, pipe the mixture into a doughnut tin using a piping bag fitted with a plain nozzle. These savoury doughnuts are best eaten on the day they are made. They can also be prepared in advance and frozen, adding the topping before serving.