There was a very special birthday this week, for one Homer J Simpson.

Born 12th May 1956, our favourite yellow cartoon character reached the ripe old age of 65.

Only one more year to go until you claim your pension Homer!

Why, in a food blog, are we talking about an imaginary person, albeit a truly awesome one, we hear you say.

Well dear blog reader, what food comes to mind when you think of Homer?

Doughnuts of course, or if you are reading this in America, then donuts!

There are few simpler and nicer things in life than a doughnut. Made with just a handful of ingredients, eating a warm doughnut fresh from the oven is a beautiful thing.

There are now so many different choices of doughnut. Glazed, frosted, filled, we could go on, and there are now even ‘hybrid’ versions. Like the Cronut (croissant/doughnut) or the one we discovered this week which is the Jaffa Jonut made by McVitie’s. This is a doughnut-shaped ring of sponge with the familiar orange-flavoured filling and dark chocolate coating.

What’s not to like about that?

But we think Homer would prefer Chef Jack’s recipe this week. What do you think?

Cheesecake Filled Salted Caramel Doughnuts with Vanilla Fudge and Biscoff



  • 500g Strong Flour
  • 55g Caster Sugar
  • 10g Salt
  • 125g Milk
  • 100g Egg Yolks
  • 50g Whole Egg
  • 40g Yeast
  • 100g Unsalted Butter, Cubed and Softened

Salted Caramel:

  • 500g Sugar
  • 80g Glucose
  • 240g UHT Cream
  • Salted Butter
  • 1 tbsp Vanilla

Cheesecake Mix:

  • 500g Cream Cheese
  • 200ml Whipping Cream
  • 5 tbsp sugar


  • 225g Clotted Cream
  • 100g Golden Syrup
  • 225g sugar
  • 1g salt


For the doughnuts:

Place the flour, sugar and salt into a mixing bowl. Put the yeast and milk in a small bowl and mix together. Place the eggs and egg yolks into a mixing bowl and add the milk yeast mixture. Mix together then add and mix all of the wet ingredients using a dough hook attachment. Continue mixing until the dough is smooth and elastic, then comes away from the side of the bowl. Add in the butter and continue to mix until the mixture comes away from the side again. Put the dough into a bowl, cover with cling film and place in the fridge for one hour. Remove the dough from the fridge, cut and weigh into 30g pieces. Roll each piece into a ball then place onto a tray lined with a silicone baking sheet and allow to prove for 45 minutes, or until doubled in size. Fry in oil at 160 degrees for roughly 5 minutes each side.

 For the Fudge

Mix together the clotted cream, syrup, sugar and salt in a pan, bring to the boil and cook for 15-20 minutes or until the mixture reaches 116 degrees on a sugar thermometer. Once the correct temperature is hit, place into moulds and leave to cool and set for 1 hour.

For the Cheesecake mix

Add together the cream, sugar, soft cheese and vanilla into a mixer with a whisk attachment. Whip together until the sugar has dissolved. Place into the fridge. Once cooled, fold in 3 tbsp salted caramel.

For the Salted Caramel

Heat a saucepan and gradually add the sugar, cooking slowly to form an amber caramel. Boil the vanilla and cream together, then slowly add to the sugar, whisking none stop. Then add cubes of the butter piece by piece. Once all combined, leave to cool.

After everything has cooked and cooled, stuff the whipped cheesecake mix into the doughnut using a piping bag. Then roll the doughnuts in cinnamon sugar, dip them in the salted caramel, then sprinkle the fudge on top. Place in the fridge, then begin to melt 50g of tempered chocolate. Once tempered, drizzle over the doughnuts, then enjoy!  

About Sean Flint
Development & Innovation Chef of SK Foods.
Your food. Our Passion.