Ingredients (for the doughnuts)
- 8 large eggs
- 1 tablespoon rapeseed oil
- 60 ml of buttermilk (I got mine from Tescos)
- 50g of Alfresco Cheese Steak (original)
- ½ teaspoon salt
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 125g of gluten free plain flour
- 2 tablespoons chives, chopped
Ingredients (for the cheese sauce)
- 4 strips bacon
- 3 tablespoons gluten free plain flour
- 1 cup of almond milk
- 105g of shredded Alfresco Cheese Steaks (I used half original and half chilli)
- Preheat the oven to 180°C (fan assisted) Grease your doughnut pans or snack maker.
- Make the donuts: In a large bowl, whisk together the eggs, rapeseed oil, and buttermilk. Add the Alfresco cheese, salt, bicarbonate of soda, baking powder, and GF flour and whisk to combine.
- Fill each mold of the prepared donut pans with 3 tablespoons of the egg mixture.
- Bake the donuts until puffed and cooked through, about 12 minutes. Carefully remove from the pans and transfer to a wire rack set over a baking sheet.
- While the donuts bake, make the cheese sauce: Cook 4 strips of bacon in a large nonstick skillet over medium heat, turning often, until crispy, 7–8 minutes. Using tongs, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat behind in the pan. Chop the bacon into fine crumbles, then set aside.
- To the pan with the reserved bacon fat, add the flour and whisk to combine. Cook for 1–2 minutes, until lightly toasted. Slowly whisk in the milk. Cook, whisking constantly, until thick enough to coat the back of a spoon, 3–4 minutes. Stir in the cheddar and whisk until melted and the sauce is smooth, about 2 minutes longer.
- Top each donut with a large spoonful of the cheese sauce, the crumbled bacon, and a sprinkle of chives.