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Savoury Donuts With Vacherin Fri-Charco and an Herb Dipping Sauce

2 dozen


  • 3 eggs
  • 125 ml (1/2 cup) sugar
  • 60 ml (1/4 cup) butter, melted
  • 875 ml (3 1/2 cups) flour
  • 15 ml (1 tbsp.) baking powder
  • Salt and freshly ground pepper
  • 5 ml (1 tsp.) paprika
  • 5 ml (1 tsp.) dried Herbes de Provence
  • 375 ml (1 1/2 cups) milk
  • 1 leek, chopped
  • 250 ml (1 cup) grated vegetables of your choice (carrots, zucchini, sweet potato, squash, etc.)
  • 200 g (7 oz) Vacherin Fri-Charco, grated
  • 250 ml (1 cup) sour cream
  • 60 ml (1/4 cup) fresh chives, chopped


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  • Combine the eggs and sugar. Whip until thick and creamy. Add the milk and melted butter once it has cooled. Mix well.
  • In another bowl, combine the dry ingredients: flour, baking powder, salt, pepper, herbs and spices. Add the vegetables and cheese.
  • Add the dry ingredients to the egg mixture, stirring until the batter is smooth. Refrigerate for approximately 30 minutes to firm the batter.
  • Mix the sour cream and chives, and season generously. Set aside in the refrigerator for 30 minutes.
  • Drop the batter by the spoonful on a buttered baking sheet or one lined with parchment paper.
  • Bake the donuts at 200°C (400°F) for 15 to 20 minutes or until golden. Let cool on a rack. Store the donuts in an airtight container to guard from moisture.
  • Serve hot or at room temperature with the sour cream dipping sauce.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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