Savory
Slayer Stuffed Beignets
By FBWorld Team
October
is American Cheese Month, a 31-day celebration
of North America's delicious and diverse cheeses. Celebrate
by experimenting with bold cheese flavors that showcase
the talents of cheesemakers who bring uncommon cheese
to market and do it with a little Halloween flair.
Savory
Slayer Stuffed Beignets
By
Face Rock Creamery
Ingredients:
3/4 cup lukewarm Water
1 1/4 tspn. Dry, Active Yeast
1/4 tspn. Sugar
1 Egg
1/2 tspn. Salt
1/2 cup Milk
2 tbls. Unsalted Butter
3/ 1/2 cup All-purpose Flour
Canola Oil
15 Face Rock Creamery Vampire Slayer Garlic Cheddar Curds
Procedures:
1. In a small bowl, combine the water,
yeast and sugar. Stir and set aside until yeast and sugar
dissolves.
2.
Bring the milk to a light simmer over medium-low heat.
3.
Combine egg, salt, and butter in a mixing bowl. With the
mixer on low, drizzle in the milk.
4.
Pour in the yeast and water mixture, mixing to combine.
5.
Add all of the flour and use a dough hook to mix on low.
Once the dough comes together, transfer it to a lightly
floured surface and knead for 2 minutes.
6.
Place the dough in a large, lightly oiled bowl and cover
with a kitchen towel. Let the dough rise in a warm place
for 2 hours.
7.
Once the dough has nearly tripled in size, return to the
lightly floured surface and roll out the dough to 1/2-inch
thick. Cut into 4-inch circles.
8.
Place one Face Rock Creamery Vampire Slayer Garlic Cheddar
Curd in the middle of the circle and pull all of the sides
up to cover the cheese, pinching the dough together firmly
at the top.
9.
Repeat with all dough, placing each seam-side down on
a parchment lined baking sheet. When all beignets are
formed, move the baking sheet in a warm area to allow
the dough to rise slightly while the oil heats.
10.
Heat the canola oil in a cast iron pot fitted with a candy
thermometer. Once the oil reaches 375 degrees, use a skimmer
to gently drop in 3 doughnuts.
11.
Allow them to fry until golden brown on both sides, and
then transfer to a paper towel-lined plate. Repeat with
remaining dough, adjusting burner temperature as necessary
to keep the oil at 375 degrees.
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