Chef Big DGolden, airy French beignets stuffed with savory Italian speck and molten triple-cream brie, finished with a subtle oak smoke.
In a small bowl, combine warm milk, sugar, and yeast. Let sit until foamy, about 5-10 minutes.
The milk should be around 110°F; too hot and you'll kill the yeast.
In a stand mixer, mix flour and salt. Add the yeast mixture, egg, and softened butter. Knead with a dough hook until smooth and elastic.
The dough should be slightly tacky but not sticking to the sides of the bowl.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.
Patience is a virtue in pastry; don't rush the proof.
Punch down the dough and roll out to 1/4 inch thickness. Cut into 2-inch squares. Place a small cube of brie and a sliver of speck in the center of each. Fold the corners and pinch tightly to seal into a ball.
Seal them perfectly or the cheese will escape in the oil.
Heat oil in a heavy pot to 360°F. Fry the beignets in batches until deep golden brown, turning once. Drain on paper towels.
Don't crowd the pot; it drops the oil temperature and leads to greasy dough.
Place the hot beignets in a deep bowl. Use a handheld smoking gun with oak chips to fill the bowl with smoke, cover tightly with plastic wrap, and let sit for 2 minutes.
This 'kiss' of smoke provides the soul without the soot.
Ensure the brie is well-chilled before stuffing; it makes the assembly much cleaner. The oak smoke should be a light 'kiss'—don't overdo it or you'll mask the delicate creaminess of the cheese. Inspired by the decadence of French pastry and the bold saltiness of Italian Speck.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.