PARMESAN BEIGNETS
MAKES 96
½ cup warm water (105° to 115°)
1½ teaspoons active dry yeast
¼ cup plus 1 teaspoon sugar, divided
½ cup boiling water
½ cup evaporated milk
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1 large egg, room temperature
4¼ cups all-purpose flour
½ cup freshly grated Parmesan cheese, plus more for sprinkling
⅓ cup finely chopped green onion
1 tablespoon Cajun seasoning
½ teaspoon dried oregano leaves
Vegetable oil, for frying
Marinara 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 beat until combined. Beat in flour until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium speed until dough is smooth and soft and forms a ball at base of dough hook, 6 to 7 minutes. (Dough should stick to your fingers when you touch it but release after you pull away, and it will still stick to bottom and sides of bowl.) Add cheese, green onion,
