Milky Cheese Donuts

Milky cheese donuts are the cousins of the Filipino Bicho Bicho laced with milk powder and then filled with creamy, gooey cheese.

Milky Cheese Donuts


  • 1 cup fresh milk
  • 1 tablespoon yeast
  • 1 piece egg
  • ¼ cup unsalted butter melted
  • ¼ cup sugar
  • 3 ¼ – 3 ½ cups MAYA All Purpose Flour
  • ½ teaspoon salt
  • cheese slices for filling
  • enough oil for frying
  • powdered milk for coating
  • powdered sugar for coating


  • Dissolve yeast in half of the fresh milk. Set aside to activate yeast.
  • In a mixer bowl, pour in the remaining milk, egg, butter and sugar. Mix wet ingredients together.
  • Add in half of the flour. Mix until combined. Add in milk with active yeast.
  • Add in remaining flour.
  • Knead using a mixer fitted with a dough hook attachment for 15-20 minutes, or knead by hand for about 20-30 minutes.
  • Once dough is smooth and elastic, form into a ball. Place in a greased bowl and cover with plastic wrap.
  • Let the dough ferment until it doubles in size about 20-30 minutes.
  • Punch down dough to remove air pockets. Portion dough around 50g per piece then form into balls.
  • Flatten a piece of dough then place one slice of cheese in the middle and roll lengthwise. Pinch the seams together to seal.
  • Fry dough in preheated oil, until golden brown.
  • Mix together equal parts powdered milk and powdered sugar in a tray. Roll fried donuts in sugar-milk mixture to coat.
  • Best served warm


Yield: 14-16 pieces
Prep time: 1 hour
Cook time: 15 minutes

8 Responses

  1. Hi! May I ask what kind or brand of powdered milk you used? I have been wanting to try it. Thanks in advance.

  2. Hello. Can I substitute skimmed and/or buttermilk powder for the powdered milk coating? Thanks.

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