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Savory Donuts

Savory Donuts. These savory donuts are baked with cheddar and herbs and sprinkled with Parmesan cheese. These donuts replace toast in my eggs over easy breakfast.

Savory donuts with sharp cheddar, fresh rosemary, and a hint of garlic. These donuts are dipped in melted butter and then finished off with a sprinkling of Parmesan cheese. Serve these with a runny egg and some bacon and you have yourself a pretty awesome breakfast.

Savory donuts have been on my mind for a couple of months. I had heard tell of these cutting-edge donuts and had to develop my own creation. There are thousands of sweet donut recipes and there are thousands of savory combinations out there waiting to be created. Get creative with this recipe. Swap out cheddar for Asiago or sage instead of rosemary.

After we took the photos we fried up some eggs over easy and mopped up that golden yolk with this donut. It was heaven! If you have leftovers put them in an airtight container. Make some fettuccine Alfredo. These savory donuts taste pretty amazing with some Alfredo sauce. Boom! Breakfast and dinner! You are welcome!

Savory Donuts
Savory Donuts 1
4.75 from 4 votes

Savory Donuts

Cook Time 15 minutes
Servings 12 mini donuts


  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp chopped rosemary stems removed
  • 1/2 cup shredded sharp cheddar cheese
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 tablespoon melted butter

For the topping

  • 4 tablespoons melted butter
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 350F.
  2. Spray the pan with cooking spray then lightly dust the pan with flour.
  3. In a large mixing bowl mix together the flours, sugar, baking powder, garlic powder, rosemary, cheddar and salt.
  4. In another mixing bowl whisk together the egg, buttermilk, and butter.
  5. Pour wet ingredients into the dry ingredients and mix until well combined.
  6. Pour batter into a piping bag or ziplock bag and cut the end off.
  7. Pipe batter into the donut molds about 3/4 of the way full.
  8. *You can spoon in the batter into the molds but the bag method is a lot cleaner, faster, and easier.
  9. Place pan into the oven and bake for 15 minutes or until an inserted toothpick comes out clean.
  10. Let donuts cool for a few minutes and flip out onto a tray.
  11. Dip donuts in melted butter then sprinkled grated Parmesan cheese over the tops.

4.75 from 4 votes (4 ratings without comment)

Lynn | The Road to Honey

Friday 26th of February 2016

These doughnuts are pure genius. To be honest with you. . .I have never actually had a savory doughnut. What?!? Yeah I know. . .shame on me. But after seeing these. . .I'm thinking that I might need to whip up a batch for the hubby this weekend. Do you think I will win a world's best wife award if I do?

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