Soft Parmesan Cheese Rings: Golden Baked Bread Donuts for Afternoon Coffee

Ingredients for Soft Parmesan Cheese Rings

This recipe makes 12 rings.

For the dough

• 1 cup warm whole milk: about 110°F.
• 1 envelope (2 ¼ teaspoons) instant or active dry yeast.
• 1 tablespoon granulated sugar: feeds the yeast.
• 2 large eggs: at room temperature, one for the dough and one for brushing.
• 4 tablespoons unsalted butter: melted and slightly cooled.
• 1 teaspoon salt.
• 1 cup finely grated Parmesan cheese: about 3 ounces, divided.
• 3 to 3 ½ cups all-purpose flour: plus extra for dusting.

For the topping

• 1 egg beaten with 1 tablespoon milk: for a golden glaze.
• ¼ cup grated Parmesan: from the cup above, for sprinkling.
• Melted butter: optional, for brushing after baking.

Choosing Your Cheese and Flour

Parmesan is the star. Buy a wedge and grate it finely, or use a good-quality grated Parmesan from the refrigerated section. The shelf-stable shaker kind is drier and saltier, so if you use it, cut the salt to ½ teaspoon.

You can also use a mix of Parmesan and another firm cheese. Pecorino Romano gives a sharper flavor, while aged cheddar or Gruyère adds a richer, nutty note.

All-purpose flour makes tender, soft rings. Start with 3 cups and add more only as needed. The dough should be soft and slightly tacky, not dry.

If you use active dry yeast, let it sit in the warm milk with the sugar for 5 to 10 minutes until foamy before adding the other ingredients.

About the butter and milk. Whole milk and real butter give the softest, richest crumb. You can use 2% milk if that is what you have, but avoid skim milk, which makes the bread drier. Salted butter is fine too; just reduce the salt to ¾ teaspoon.