Apple-Cheddar-Rosemary Beignets

Name: Apple-Cheddar-Rosemary Beignets
Yield: Makes about 24 Servings
Ingredients: 8 ounces aged cheddar, divided; 1 cup whole milk, warmed; 2 tablespoons sugar; 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons); 1 large egg; 1 large egg yolk; 2 tablespoons honey, plus more for drizzling; 1½ teaspoons finely chopped rosemary, plus small sprigs for frying; 1 teaspoon baking powder; 1 teaspoon kosher salt; 3½ cups all-purpose flour, plus more for surface; 4 tablespoons unsalted butter, room temperature, cut into pieces; Vegetable oil (for frying and bowl; about 6 cups); 1 cup coarsely chopped peeled firm baking apple; Flaky sea salt; A deep-fry thermometer

By Claire SaffitzPhotographer Gentl Hyers

September 20, 2016

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Gentl & Hyers

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 notes