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Artisan Goat Milk Creamery

Goat Cheese Filled Donuts



1 cup buttermilk milk 1⁄2 granulated sugar 1⁄4 cup butter
1 teaspoon salt

2 1⁄2 teaspoons active yeast 2 tablespoons warm water3 1⁄2 to 4 1⁄2 cups bread flour

2 large eggs, beaten

C hevre Filled Donuts

4 oz LaClare Original Chevre, room temperature 1/2 cup fresh blueberries
1/4 cup sugar
1 egg
Oil For frying
Additional sugar to roll doughnuts in


1. Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper.

2. Tear off four 14-inch-long sheets of extra-heavy-duty foil. Mound half of the vegetables in the center of each of 2 foil sheets. Cover the vegetables with the 2 remaining sheets of foil; fold up the edges all around to seal.

3. Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with LaClare Original Goat Cheese and serve.

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