Parmesan Beignets

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.