Everything Bagel Doughnuts

Everything Bagel Doughnuts

Spice up your cookie cutter game by making savory foods like these delicious bite-size doughnuts. Celine of Celine's Eats has created a magical combination of three beloved breakfast foods that is sure to delight. 


Ever since I had my first savory everything bagel doughnut a few weeks ago, my life was changed. It was delicious and so unique yet familiar since it was a hybrid of a doughnut and bagel. I’ve been obsessed with this concept recently and knew I had to try making them. If this is the first time you’re hearing of this creation, let me tell you that it’s not as weird as it sounds and you really need to give it a try!

The fried, fluffy brioche doughnut is the perfect vehicle for a smooth avocado-cream cheese filling topped with bacon (I paired it with brown sugar-cayenne bacon and it was incredible). Three great breakfast foods – bagel, doughnut, and avocado toast – are combined into one ultimate doughnut so you no longer need to choose between them!
Everything Bagel Doughnuts
Yield: Twelve 3-inch doughnuts
What you need:
-3-inch Naples Plaque Cookie Cutter
-Cooking thermometer, optional
Doughnut Dough
-1 package (2 1/2 tsp) active dry yeast
-2/3 cup milk
-3 1/2 cups unbleached all-purpose flour
-1/3 cup granulated sugar
-2 tsp kosher salt
-3 eggs, room temperature
-7 tbsp unsalted butter, room temperature, cut into 7 pieces
Avocado Cream Cheese Filling
-8 oz. cream cheese, softened at room temperature
-2 ripe avocados
-1 tbsp unsalted butter, melted
Everything Bagel Seasoning
-2 tbsp sesame seeds
-2 tbsp poppy seeds
-1 tbsp dried minced onion
-2 tsp dried minced garlic
-1 tsp kosher salt or coarse salt
Topping suggestions: bacon, smoked salmon, chives

Doughnut Dough 
In a small pot, heat milk to 110°F, or until warm to the touch and not scalding. Gently stir yeast into warm milk and let sit until foamy, about five minutes.
In stand mixer fitted with dough hook, add yeast-milk mixture, flour, sugar, salt, and eggs. Mix on low speed for 3-4 minutes. With mixer still running, gradually add butter, a few pieces at a time. Continue mixing for 5-6 more minutes, or until butter is fully incorporated and dough is soft and cohesive.
Wrap bowl tightly with plastic wrap and let dough rise for about an hour in a warm, draft-free place. Then refrigerate for 6-15 hours.
Line a baking sheet with parchment paper and lightly flour it. On well-floured work surface, roll out dough into 12-inch square, about ½-inch thick. Use 3” cookie cutter to cut out 12 doughnuts. If desired, cut leftover dough into smaller pieces to fry later and roll in sugar.
Arrange dough pieces onto prepared baking sheet, cover with plastic wrap, and let rise in warm spot for 2-3 hours, or until doubled in height and feel pillowy.
When ready to fry, line a baking sheet with paper towels. Pour oil to depth of 3 inches in large, heavy pot and heat over medium-high heat until hot. If using a thermometer, heat oil to 350°F. Otherwise, throw in a pinch of flour and if it sizzles on contact, the oil is ready.
Working in batches, carefully place doughnuts in hot oil. Fry on first side for 2-3 minutes or until brown; gently flip them and fry for another 2-3 minutes. Using a slotted spoon, transfer doughnuts onto prepared baking sheet and let rest until cool enough handle.
Avocado Cream Cheese Filling 
Remove the pit and skin from the avocados. Whip together the cream cheese and avocados until smooth and homogenous.

Everything Bagel Seasoning 
In small bowl, combine sesame seeds, poppy seeds, garlic, onion, and salt.

Poke a hole in the side of a doughnut and pipe avocado cream cheese filling inside. Brush melted butter on each side of doughnut and cover with everything bagel seasoning. Finish with desired toppings.
Doughnuts are best enjoyed immediately or within a few hours.
Celine's Eats
Adapted from Joanne Chang
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