Parmesan Beignets
- 30m Prep Time
- 10m Cook Time
- 2h Ready In
Savory French beignets made with yeast dough and Parmesan cheese, deep-fried and served warm with a spicy tomato-peach jam.
Ingredients
- 177 ml whole milk lukewarm
- 6.16 ml instant yeast
- 473 ml bread flour
- 1 large egg room temperature
- 237 ml grated Parmesan cheese divided
- 29.6 ml unsalted butter softened
- 14.8 ml granulated sugar
- 1.23 ml salt
- 1.23 ml freshly ground black pepper
- Vegetable or peanut oil for frying
- 237 ml tomato jam store-bought or homemade
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1205 mg
- Iron: 17.1 mg
- Magnesium: 376 mg
- Phosphorus: 1700 mg
- Potassium: 1970 mg
- Zinc: 10.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6.16 ml instant yeast
- 473 ml bread flour
- 14.8 ml granulated sugar
- 1.23 ml salt
- 1.23 ml freshly ground black pepper
Prepare
- 177 ml whole milk, lukewarm
- Bring 1 large egg to room temperature
- 237 ml grated Parmesan cheese, divided
- Soften 29.6 ml unsalted butter
- Vegetable or peanut oil, for frying
- 237 ml tomato jam, store-bought or homemade
Let's Cook
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Step 1.
Pour ¾ cup lukewarm whole milk into the bowl of a stand mixer. Sprinkle 1¼ teaspoons instant yeast on top and let sit for 5 minutes, or until frothy.
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Step 2.
Add 2 cups bread flour, 1 large room-temperature egg, ⅓ cup grated Parmesan cheese, 2 tablespoons softened unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Mix with the paddle attachment until the dough comes together.
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Step 3.
Switch to the dough hook and knead for 5 to 7 minutes, or until the dough is smooth and elastic. (Alternatively, turn the dough out onto a floured surface and knead by hand.) Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 to 2 hours, or until doubled in volume.
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Step 4.
Turn the risen dough out onto a floured surface. Roll it into a ½-inch-thick sheet. Using a 1½-inch circle cutter, cut out rounds and arrange them on a lightly floured or parchment-lined baking sheet, spacing them 1 inch apart. Cover loosely with plastic wrap and let stand for 15 to 20 minutes, or until doubled in size.
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Step 5.
While the dough rounds are resting, fill a heavy saucepan with vegetable or peanut oil to a depth of at least 2 inches. Heat over medium heat to 350°F. Line a large platter or baking sheet with paper towels.
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Step 6.
Gently drop a few dough rounds into the hot oil, taking care not to overcrowd the pan. Fry until golden brown, about 30 seconds per side. Transfer to the paper towel-lined baking sheet to drain. Repeat with the remaining rounds, monitoring the oil temperature and allowing it to return to 350°F between batches.
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Step 7.
As soon as the beignets are cool enough to handle, toss them with the remaining ⅔ cup grated Parmesan cheese to coat. Serve warm with tomato jam for dipping.