Corn cheese donuts are a playful Korean-inspired snack that combines the sweet pop of corn kernels with the rich, savory pull of melted cheese, all wrapped in a soft, pillowy fried dough. The cheese melts into the center as the donut fries, creating a gooey contrast to the lightly crisp exterior. This recipe uses a simple yeasted dough and a classic corn-and-mozzarella filling, making it a fun project for a weekend treat or a crowd-pleasing party bite.
Ingredients
- 3 1/4 cups (410 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1/2 tsp salt
- 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
- 2 large eggs, at room temperature
- 4 tbsp (57 g) unsalted butter, melted and cooled
- 1 cup (150 g) canned or frozen corn kernels, drained and patted dry
- 1 1/2 cups (170 g) shredded mozzarella cheese
- 2 oz (57 g) cream cheese, softened
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Vegetable oil, for frying (about 4 cups / 1 liter)
Instructions
- In a small bowl, stir the yeast into the warm milk with a pinch of sugar. Let sit for 5–10 minutes until frothy.
- In a large bowl or stand mixer, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and melted butter. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes, or in a mixer with a dough hook for 6–7 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- While the dough rises, make the filling: in a medium bowl, combine the corn, mozzarella, cream cheese, Parmesan, garlic powder, and black pepper. Mix well and refrigerate until needed.
- After the dough has risen, punch it down and transfer to a floured surface. Divide into 8 equal pieces (about 80 g each). Roll each piece into a ball.
- Flatten each ball into a 4-inch (10 cm) round. Place about 2 tablespoons of the corn-cheese filling in the center. Gather the edges up and pinch tightly to seal, forming a ball. Roll gently to smooth.
- Place the filled donuts on a parchment-lined baking sheet, cover loosely, and let rest for 20 minutes while you heat the oil.
- In a heavy pot or Dutch oven, heat about 2 inches (5 cm) of oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- Carefully add 2–3 donuts at a time, seam side down. Fry for 2–3 minutes per side, turning once, until deep golden brown and cooked through. The internal temperature of the dough should reach at least 190°F (88°C) to ensure the center is fully cooked.
- Transfer to a wire rack lined with paper towels to drain. Repeat with the remaining donuts.
- Serve warm, while the cheese is still molten.
Tips
- Seal well: If the edges aren’t pinched tightly, the cheese will leak out during frying. Pinch and then roll the seam to ensure a tight seal.
- Keep the filling cold: A cold filling stays put while you shape the donuts, making them easier to handle. Don’t let it sit at room temperature for long.
- Use a thermometer: Oil temperature is crucial. Too hot, and the outside burns before the inside cooks; too cool, and the donuts absorb oil and become greasy.
- Substitutions: Use frozen corn (thawed and patted dry) if fresh isn’t available. For a sharper flavor, substitute cheddar or pepper jack for part of the mozzarella.
Serving Suggestions
These donuts are best served warm, straight from the fryer. They make a fun appetizer for a party, a playful addition to a brunch spread, or a satisfying snack with a side of gochujang mayo (mix 2 tbsp mayo with 1 tsp gochujang) for dipping. They also pair well with a crisp green salad to balance the richness.
Variations
- Spicy: Add 1–2 tbsp finely chopped jalapeños or a pinch of cayenne to the filling.
- Bacon corn cheese: Crumble 4 slices of cooked bacon into the filling for a smoky twist.
- Kimchi: Fold in 1/4 cup (60 g) drained and chopped kimchi for a tangy kick.
- Sweet version: Omit the garlic and pepper, add 1 tsp vanilla extract to the dough, and use a filling of sweetened cream cheese and corn. Dust with powdered sugar after frying.
Storage and Reheating
Store leftover donuts in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until the cheese is melted again. Avoid microwaving, as it makes the dough soggy. For longer storage, freeze the unfried donuts after shaping (before the final rest) on a parchment-lined tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator, let come to room temperature for 30 minutes, then fry as directed.
Frequently Asked Questions
Can I bake these instead of frying? Yes, bake at 375°F (190°C) for 15–18 minutes, until golden. They will be less crispy and more bread-like, but still delicious. Brush with melted butter after baking for a softer crust.
Why did my donuts leak cheese? This usually happens if the filling was too warm or the dough was overstuffed. Make sure the filling is cold and you use no more than 2 tablespoons per donut. Also, pinch the dough edges very firmly—a tiny hole can cause a leak.
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 tsp). Skip the proofing step in milk; mix it directly with the flour and other dry ingredients, then add the warm milk and proceed. You may need to add a few extra minutes to the rise time.
What if I don’t have cream cheese? You can omit it and increase the mozzarella by 2 oz (57 g). The filling will be less creamy but still gooey. Alternatively, use 2 tbsp of sour cream or Greek yogurt for tang.
Can I make the dough ahead? Yes, after the first rise, punch down the dough, wrap tightly, and refrigerate for up to 24 hours. When ready, proceed with shaping and filling—you may need to let the filled donuts rest an extra 10–15 minutes before frying.
How do I know when the oil is ready without a thermometer? A cube of bread dropped into the oil should sizzle and turn golden brown in about 60 seconds. But a thermometer is more reliable for consistent results.
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