In a mixing bowl, stir together filling ingredients until fully combined. Cover and set aside.

In a mixing bowl, sprinkle yeast and sugar into water and allow mixture to sit and get frothy, about 5 minutes.

Stir in buttermilk, baking soda, salt, and egg.

Add flour, ½ cup at a time, until fully incorporated and a rough dough comes together. Turn mixture out onto a clean, lightly floured surface and knead for 4 to 6 minutes or until a smooth dough comes together.

Place dough into a lightly greased bowl and cover with a damp towel. Allow dough to sit in a warm area until double in size, about 1 hour.

Fill a tall-and wide pot with 2-inches oil and preheat to 350˚F.

Once dough has doubled in size, punch down in center to deflate, turn out onto a clean, lightly floured surface and cut dough into two equal pieces. Cover one piece of dough and roll out the other until ¼ – ⅛ inches thick.

Place 2 teaspoon sized dollops of the filling over the rolled dough, about 2 inches apart.

Roll other half of dough until about ¼ – ⅛ inches thick and carefully place over the other rolled dough with the dollops of filling.

Using a 1 ½ to 2 inch circle cutter to cut out stuffed rounds, making sure the edges are well sealed.

Carefully and gently drop a few pieces of dough into the hot oil and fry for 3 to 4 minutes on each side.

Drain onto a baking sheet lined with paper towels and repeat until all dough has been fried.

Top beignets with a generous amount of grated Parmesan and serve immediately.