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Roquefort Puffs (Blue Cheese Doughnuts)

Roquefort Puffs (Blue Cheese Doughnuts)

Chef Jonathan Reeser

The Federal, www.thefederalrestaurant.com, Agawam, MA


  • ½ cup milk
  • ½ cup hot water
  • 8 Tbsp butter (1 stick), plus extra for baking sheet
  • 2 tsp salt
  • 1 cup flour
  • 3 large eggs
  • 2 ½oz Gorgonzola, crumbled
  • 2 tsp crushed mustard seeds
  • Pinch of paprika, cayenne and black pepper


Preheat oven to 400 degrees F.
Put milk, water, butter, and salt in a saucepan. Heat until butter melts.
Add flour and stir with wooden spoon until dough starts to pull away from sides of pot (around 7 minutes). Transfer to a mixing bowl and beat in eggs, one by one, stirring until each egg is fully incorporated into dough (dough should be smooth and glossy).
Add cheese, mustard, cayenne, paprika, black pepper
Grease a baking sheet with butter. Using a generous tablespoon, drop dough “Puffs” onto sheet.  Bake until golden and puffed, about 20 minutes. Remove and set aside.

Makes 20 doughnuts.