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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
 

Beignet3

Ingredients

  • ¾ cup lukewarm water
  • 1 ¼ TSP dry, active yeast
  • ¼ TSP sugar
  • 1 egg
  • ½ TSP salt
  • ½ cup milk
  • 2 TBSP unsalted butter
  • 3/ ½ cup all-purpose flour
  • canola oil
  • 15 Face Rock Creamery Vampire Slayer Garlic Cheddar Curds
Instructions
  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 ½-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.
  12. Serve while beignets are still warm.