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Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce

Servings: 25 donuts
Author: Samantha Ferraro



  • 1 cup water
  • 1 cup whole milk
  • 2 eggs
  • 3 cups all purpose flour sifted
  • 2 Tb baking powder
  • 1 1/2 cup grated cheddar
  • 1/4 cup Parmesan grated
  • 1/2 cup chopped roasted hatch chiles seeds removed
  • Pinch of cayenne
  • Salt to taste
  • Canola or Vegetable oil for frying
  • Chopped green onion for garnish

Raspberry Sauce

  • 1/2 cup raspberry jam
  • 1/2 cup red wine
  • 1/2 cup fresh or frozen raspberries
  • 1/4 cup brown sugar
  • 1/2 lemon juice and zest
  • Small cinnamon stick about 1/2 inch


  • To make the donuts, whisk together the water, milk and eggs together until well combined. Then sift together the flour, salt, cayenne and baking powder.
  • Slowly mix in the dry ingredients with the wet until a dough forms. Then fold in the cheddar and parmesan and chiles until combined.
  • In a medium sized pot, add oil to about 2-3 inches deep. Heat oil to about 350 degrees F or until you can tet it with a piece of dough and it sizzles.
  • Use a cookie scoop to spoon dough into oil and fry for 2-3 minutes on each side or until golden brown. When done, remove to a paper toweled lined tray and sprinkle with additional parmesan cheese and chopped green onion for garnish.
  • To make the sauce, add all ingredients to a small pot and boil for 10min until thickened. Then strain through a fine sieve, discarding cinnamon stick and solids and allow to cool.
  • Serve donuts with raspberry sauce.


Donut recipe adapted from