Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.
Recipe information
Yield
Makes about 24 Servings
Ingredients
Special Equipment
Preparation
Step 1
Coarsely grate half of cheddar, then cut remaining cheddar into small pieces; set aside.
Step 2
Combine milk, sugar, and yeast in the bowl of a stand mixer and let sit until it foams. Whisk in egg, egg yolk, and 2 Tbsp. honey. Add chopped rosemary, baking powder, kosher salt, and 3½ cups flour and mix on low speed with dough hook until incorporated and dough forms a ball around hook.
Step 3
Increase mixer speed to medium and add butter a piece at a time, beating until completely incorporated before adding more. Mix until dough is smooth and starting to pull away from sides of bowl, 6–8 minutes. With motor running, gradually add grated cheese and mix until incorporated. Transfer to a large oiled bowl, cover, and let sit in a warm, draft-free spot until doubled in size, 1–2 hours.
Step 4
Turn out dough onto a lightly floured surface and roll out to a 14" square. Scatter apples and chopped cheese evenly over dough and roll up into a log; gather log into a ball. Place back in bowl and let sit in a warm, draft-free spot until nearly doubled in size, 45–60 minutes.
Step 5
Pour oil into a large heavy pot to come 2" up sides; fit pot with thermometer and heat oil over medium-high until thermometer registers 325°. Working in batches and using 2 spoons, carefully drop ovoid-shaped scoops of dough (about 3" long and 1" thick) into oil and cook, turning once, until deep golden brown all over, about 4 minutes. Transfer to a wire rack.
Step 6
Fry rosemary sprigs, turning occasionally, until crisp, about 2 minutes; crumble over beignets. Drizzle generously with honey and sprinkle with sea salt.
Step 7
Do Ahead: Dough (without cheddar pieces and apple) can be made 1 day ahead. Cover with plastic wrap and chill (do not let rise first).
