Beignets at Home

THESE SUGAR-DUSTED DELIGHTS ARE FANTASTIC WITH CHICORY COFFEE, BUT THAT’S JUST THE BEGINNING

photography by mac jamieson

PARMESAN BEIGNETS MAKES 96 ½ cup warm water (105° to 115°)1½ teaspoons active dry yeast¼ cup plus 1 teaspoon sugar, divided½ cup boiling water½ cup evaporated milk2 tablespoons unsalted butter, melted1 teaspoon kosher salt1 large egg, room temperature4¼ cups all-purpose flour½ cup freshly grated Parmesan cheese, plus more for sprinkling⅓ cup finely chopped green onion1 tablespoon Cajun seasoning½ teaspoon dried oregano leavesVegetable oil, for fryingMarinara sauce, to serve 1. In a small bowl, stir together ½ cup warm water, yeast, and 1 teaspoon sugar. Let stand until foamy, about 5 minutes. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup boiling water, evaporated milk, melted butter, salt, and remaining ¼ cup sugar at low speed until well combined, about 1 minute. Add yeast mixture and egg, and…

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Louisiana Cookin' (Digital) - 1 Issue, January/February 2024

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