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Goat Cheese and Scallion Baked Donuts


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Goat Cheese and Scallion Baked Donuts


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Goat Cheese and Scallion Baked Donuts

I love food that fakes you out, when my husband came home and I asked him to taste one of these donuts with dinner, he said, isn't that dessert? Once he got over the confusion, he tasted it and loved it, although he suggested it would be better for a brunch and I agree, it has a bagel with cream cheese flavor, but a different texture and much more fun for a party.


  • Prep Time : 20 min
  • Ready Time : 20 min




  • 3 tablespoons oil
  • 1 cup scallions, chopped
  • 1/2 cup skim milk
  • 1/2 cup yogurt
  • 1/4 cup goat cheese, plain or herbed
  • 2 eggs
  • 1/2 cup chopped sun dried tomatoes (optional)
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For Goat Cheese Frosting

  • 4 ounce herbed goat cheese
  • 1-2 tablespoon milk


Preheat the oven to 325.  Very lightly grease 2 nonstick mini donut pans.

In a medium skillet heat oil and saute scallions on medium heat until translucent.

While scallions are cooking combine milk, yogurt and goat cheese in a medium bowl.  Whisk in eggs.  Add sun dried tomatoes and scallions mixed with the cooking oil.

In a separate bowl, combine flour, baking powder and salt. Make a well in the center and pour in the liquids.  Mix gently with a spatula until just combined.

Use a pastry bag or a small spoon to neatly fill each donut cup no more than 3/4 full.  Bake uncovered for 15-20 minutes, until they begin to brown and feel firm to the touch.  Remove pan from oven and allow to cool.

Warm the goat cheese in a glass bowl in the microwave for about 15 seconds to make it easy to stir.  Stir and mix in milk as needed to get a frosting like consistency.  Once donuts have cooled enough cover them with frosting and garnish with freshly ground black pepper or sun dried tomato pieces.

Makes 24 donuts.

goat cheese donuts


Servings Per Recipe: 12

Amount Per Serving

  • Calories: 200
  • Total Fat: 10g
  • Cholesterol: 40mg
  • Sodium: 200mg
  •     Dietary Fiber: 1g
  • Protein: 8g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Goat Cheese and Scallion Baked Donuts

  1. avatar says: shulamuna

    Dear Tamar,

    I just want to thank and compliment you on all your hard work for this website and for all us Jewish cooks out in cyberland. I check this site nearly every day and there is always something new to look at. Thank you for your dedication and commitment. You and your family should be gebentched. A freilichen Chanukah.

    -Shulamis Silverman

  2. avatar says: Blitz

    Dear Tamar,
    As I’m looking for new things to make for Chanukah, I’m running into a major problem. My 2 year old grandson is allergic to both eggs and nuts. By any chance do you have any suggestions about what to substitute for eggs in this recipe (and for all latka recipes)? Thanks so much!

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