spicy baked doughnuts with nacho chili cheese

By DeliciouslyDished

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Ingredients

• for the doughnuts:
• 2 cups cake flour
• 3/4 cup buttermilk
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 4 cups leftover chili
• red onion, diced, garnish
• for the cheese sauce:
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup cheddar cheese, shredded
• salt and pepper

Details

Servings 12
Adapted from climbinggriermountain.com

Preparation

Step 1

for the doughnuts:
Preheat oven to 425 degrees. Spray doughnut pan with nonstick cooking spray. In large mixing bowl, sift together cake flour, sugar, baking powder, chili powder, cumin, paprika, salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approximately 2/3 full.

Bake 7 to 9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4 to 5 minutes before removing.

In the meantime, warm the leftover chili on the stove. To serve the doughnuts, take a doughnut and place it on a place. Top with chili and cheddar cheese sauce on top. Garnish with red onion!

for the cheese sauce:
In a small saucepan preheated to medium heat, add the butter. Let it melt and then whisk in flour. Keep whisking for a minute until you cook out all of that raw flour taste. Gradually add the milk. Stir often so the milk doesn't clump. After about five minutes the sauce should thicken and then you add the cheddar cheese. Stir and add pinch of salt and pepper.