• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop
Watch VideoRead CommentsLeave a Review

Cheddar Croissant Donuts with Honey Mustard

April 3, 2015 by Joy the Baker 39 Comments

Jump to Recipe

Cheddar Croissant Donuts

[C]an you even remember who you were before you knew that we could turn donuts into croissants and croissants into donuts?  I can’t remember either.  None of that time must have been important.  It’s like life before Instagram… can we even call that life?  

 What if we add cheese to croissant donuts?  What kind of maniacs would we be?  Like mad scientists with cheese on our lips and honey mustard in our hair.  

Well… here’s how!  

Cheddar Croissant Donuts

Golden brown.  Melty cheddar.  Not a care in the world… well, fewer cares at least.

Cheddar Croissant Donuts

We need to talk about puff pastry because not all puff pastry is created equal.  

This recipe works best with square-shaped, definitely all-butter, thawed puff pastry.  I love Dufour which is a little pricey, but totally worth the dollars.  It’s made with butter, not weirdo fats.  I like butter.  I’m an enthusiast.  

Tri-folded square-shaped puff pastry is also handy in terms of how we’re going to fold cheese into this business.  

Two pieces of puff pastry are thawed to a cold room temperature then carefully unfolded and slightly rolled out on a lightly floured work surface.  

Cheddar Croissant Donuts

Sliced cheese (I used colby jack, but sharp cheddar would also be great) is placed onto the puff pastry.  You can also grate the cheese if you don’t want to slice it.  Just get some cheese on there.  It’s not rocket science (I mean… right?). 

Good idea:  Spread a bit of whole grain mustard on top of the cheddar and puff pastry.  Added flavor and great glue as you place the other piece of puff pastry on top of the cheese layer.  

Cheddar Croissant Donuts

The two layers of puff pastry with cheddar and mustard sandwiches in between… the whole thing is folded into thirds.  

The puff pastry should be relatively cold.  Not firm, just a bit of a chill.  It will make rolling the filled dough easier.  If your puff pastry (or kitchen) is too warm, just pop the dough in the refrigerator for a few minutes.  

Cheddar Croissant Donuts

Roll the filled puff pastry to about 1/3-inch thickness. 

Just roll gently.  Try not to tear where the cheddar and puff tasty come together.  

Cheddar Croissant Donuts

Two biscuit cutters:  one big, one small.  That’s what makes a donut.   

Cut circles into the cheddar filled dough.  These little jammers are hitting the fryer! 

Cheddar Croissant Donuts

Never underestimate the power of a donut hole, especially if it’s filled with cheddar.  In fact, you’ll want to slice more little donut holes from the excess donut.  

Fry as much as you can, really.  

Cheddar Croissant Donuts

Now… hot oil frying isn’t as scary and daunting as you might think.

I used a large heavy-bottom pot with about 2-inches of canola oil.  A fry thermometer is essential.  It’s really important to know how hot your oil is as you’re cooking so you know that your donuts cook and brown without absorbing too much oil.  

As the donuts cook, you’ll find that some of the cheese cooks out of the donut.  Don’t worry.  There will still be plenty of melty goodness in the donuts when the come out of the oil.  

Fry.  Flip once or twice.  Get golden.  Remove. Drain on paper towel.  Bring the oil back up to temperature.  Fry another batch.  

That’s how this goes.  

Cheddar Croissant Donuts

 Warm croissant donuts are lightly glazed with a mixture of whole grain mustard and honey.  If you have chives on hand, chop those up and sprinkle your donuts!  That’s the best idea.  

Enjoy warm or at room temperature the day they’re made.  They’re delicious.  Call somebody… you can’t be the only one all up in this goodness! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheddar Croissant Donuts with honey mustard

  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 10 1x
Pin Recipe
Print Recipe

Ingredients

Scale
  • 2 sheets square shaped, all butter puff pastry (I like Dufour)
  • all-purpose flour for dusting the counter
  • 9 small slices cheddar cheese
  • 3 tablespoons whole grain mustard, divided
  • 1 tablespoon honey
  • fresh cracked black pepper
  • chives for topping (optional)
  • canola oil for frying

Instructions

  1. Allow the puff pastry to come to a cool room temperature. Puff pastry can defrost in the refrigerator overnight or come to room temperature on the kitchen counter in about 30 minutes.
  2. Separate and unfold the puff pastry. Be careful not to tear the puff pastry as you unfold it.
  3. Place on a lightly floured work surface and gently roll with a rolling pin to extend the dough on all sides to about a 1/8-inch thickness. Roll the second puff pastry in the same way and set aside.
  4. Place slices on cheese on one piece of the rolled puff pastry. No need to cover the entire surface with cheese, just spread it across the rolled puff pastry.
  5. Spread the cheese topped puff pastry with just about 1 tablespoon of mustard.
  6. Add the second rolled sheet of puff pastry evenly on top of the cheese and mustard. Lightly press.
  7. Fold the right third of dough across the center, and the left third of dough across the center.
  8. The dough should still have a faint chill to it which will make it easier to roll. If the dough is too warm, place it in the fridge for about 30 minutes before rolling.
  9. Roll dough out to a 1/3-inch thickness. Roll gently, being sure not to tear through the puff pastry and expose the cheese.
  10. Use two round biscuit cutters to cut the circles. The large round should be about 3-inches in diameter and the smaller round should be about 1-inch in diameter. Cut large circles of dough out and cut smaller circles out of the large circles. We’re going to fry all of it!
  11. In a large, heavy-bottom saucepan with a candy/fry thermometer attached to the side, heat oil to 350 degrees F.
  12. Fry the donuts and holes in small batches, flipping one or twice, until the donuts are golden brown on all sides.
  13. Remove from the fryer and allow to rest on a sheet of paper towels.
  14. Continue to fry until all of the donuts and holes are golden.
  15. In a small bowl combine 2 tablespoons whole grain mustard, honey, and pepper. Stir and lightly brush onto the warm donuts. Sprinkle with chives, if using. Enjoy immediately!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Breakfast, Recipes, Savory

Previous Post: « New Favorite Spring Cookbooks
Next Post: Let It Be Sunday »

Reader Interactions

All Comments
I Made This
Questions
  1. Melissa @ whattogetmygirlfriendforchristmas

    November 1, 2015 at 7:04 am

    These are AWESOME! Thank you for sharing.

    Reply
  2. Elizabeth

    May 7, 2015 at 4:01 am

    These are AWESOME! I’ve made up my own recipe for a vanilla bean croissant donut but never has it occurred to me to make a savory version.. you are brilliant!

    Reply
  3. Jo

    April 20, 2015 at 12:35 am

    Thank you so much for this amazing recipe, Joy! I’m going to make these tomorrow!!! Yum!

    Reply
    • joythebaker

      April 22, 2015 at 12:21 pm

      Let me know how it goes!!

      Reply
  4. Elena @ Giftaholic World

    April 8, 2015 at 3:12 pm

    Amazing! Can’t help but keep rolling up and down. These donuts are perfect. Love how details your instruction is. I’m a bad home cook. But i’ll make it definitely. Can’t wait to tell you.

    Reply
    • joythebaker

      April 22, 2015 at 12:28 pm

      Let me know how it goes Elena!

      Reply
  5. Lauren @ Lauren Caris Cooks

    April 8, 2015 at 7:28 am

    Yep. You’ve done it. This is what heaven is.

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
I woke up a year older and wiser today and the onl I woke up a year older and wiser today and the only advice I have for you is this: stay busy makin’ your own dreams come true. ⁣
⁣
xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up