Cream Cheese-Stuffed Everything Doughnuts

We love a good bagel and a respectable schmear, but we're also really craving a doughnut...

Done in 2hrs + 30 minutes

Serves 8-10

Ori Goldberg

Dish by Ori Goldberg



The dough:

500g strong white flour

1whole egg

154g whole milk




100gbutter, room temperature

Cream cheese filling:

750gcream cheese

150mlcreme fraiche

Handful of chives, chopped

handful ofdill, chopped

1lemon, juice and zest

salt and pepper, to taste

Everything bagel seasoning:

2 tbsp sesame seeds

1 tbsppoppy seeds

1 tbspnigella seeds

1 tbsp crispy onions

1 tsp garlic granules

1 tspflakey salt

1 tbsphoney, for glazing

So we're pretty obsessed with filling doughnuts with crazy stuff, but this creamy savoury filling is something we wish we tried sooner! Herby and lemony cream cheese, all stuffed in a lightly glazed doughnut, covered with garlicky, oniony everything bagel seasoning. We're eating this all summer long!


Let's get our dough going so we can forget about it for a bit! All wet ingredients go into the mixing bowl, with the yeast and a pinch of both sugar and flour. This helps to get the yeast working. Separately, mix together the remaining dry ingredients, and after a couple minutes, add to the wet in two additions whilst kneading on low speed.

Once the dough has come together, turn the speed up to medium and keep going for another 5-7 minutes. Whilst still on medium, add the butter in 10g increments, allowing the dough to absorb all the butter before adding the next. Knead for a further 10 minutes, then cover and leave to prove for an hour, or until doubled in size.

For the cream cheese filling, mix all the ingredients together, taste, and add lemon, salt and pepper until you're happy with the result! It should be a tiny bit tart and herby.

For the topping, put a small frying pan on medium low heat, and start toasting your seeds, until fragrant and slightly brown, before adding in the onions, garlic granules and salt.

Once the dough has proved, portion the dough into 90g balls, place each one on a square of parchment, and allow to double in size again, before deep frying at 175°c for around 4 minutes on each side, or until golden.

Allow to cool slightly, before lightly glazing the tops of the doughnuts with a bit of melted honey, and dunking in our everything seasoning.

Let fully cool, then pierce a hole in one side of the doughnut, fill with our cream cheese mixture, and dunk the exposed filling in a plate of chives to cover the hole!

And there you have it! A naughtier way to get that schmear on! Oh, and try opening the doughnut, and adding some smoked salmon... it's worth it!

What do you think of the recipe?

Ori Goldberg

Ori Goldberg

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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