Parmesan Beignets

Name: Parmesan Beignets
Prep time: 1 h
Total time: 4 h
Yield: Makes 36 beignets
Cuisine: French
Ingredients: Vegetable or peanut oil, for frying; Vegetable or peanut oil, for frying; 1 cup tomato jam, store-bought or homemade; 1 cup tomato jam, store-bought or homemade; 1 cup tomato jam, store-bought or homemade; 2 cups bread flour*; 1¼ teaspoons (½ package) instant yeast; 1 cup grated Parmesan cheese, divided; 1 large egg, room temperature; 1 tablespoon granulated sugar; 2 tablespoons unsalted butter, softened; ¼ teaspoon freshly ground black pepper; ¼ teaspoon salt; ¾ cup whole milk, lukewarm

Think Outside the Doughnut

Preparation info

Makes
36
beignets

Difficulty
Easy
Ready in
4 hr

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Beignets (pronounced ben-YAYS) are French pastries made from deep-fried dough and frequently topped with a mountain of confectioners’ sugar. They’re often called the precursor to the modern American doughnut. We make ours with a Parmesan dough and serve them with a spicy tomato-peach jam that’s both sweet and savory.

Ingredients

¾ cup whole milk, lukewarm
1¼ teaspoons (½ package) instant yeast

Europe
France
Pastry
Dinner
Spicy
Vegetarian
Breakfast
Mediterranean

Method

Pour milk into the bowl of a stand mixer. Sprinkle yeast on top; let sit for 5 minutes, or until frothy. Add flour, egg, ⅓ cup of the Parmesan, butter, sugar, salt, and pepper, and mix with the paddle attachment until dough comes together. Switch to the dough hook (or turn dough