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Apple Cider Beignet
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Apple Cider Beignets Recipe

Kick the classic beignet up several notches with this Apple Cider Beignet variation! Fluffy beignets with a hint of spice, dipped in a flavorful caramel apple sauce!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Snack
Keyword: apple beignets, apple cider, beignets
Servings: 36
Calories: 328kcal
Author: Tasty

Ingredients

BEIGNETS

  • 1 1/2 cups apple cider
  • 1 cup water, lukewarm
  • 1/4 cup sugar
  • 1 package active dry yeast
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 tablespoon apple pie spice
  • 2 teaspoon apple pie spice
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter, melted
  • 7 cups bread flour
  • 1/2 cup powdered sugar
  • 4 qt canola oil

DIPPING SAUCE

  • 2 cups apple cider
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1/2 cup unsalted butter, cubed
  • 1/4 teaspoon salt

Instructions

  • In a large skillet over medium-high heat, bring the apple cider to a boil, then cook until reduced by half, about 10 minutes. Remove the pan from heat and let cool.
  • In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. Let sit for 10 minutes.
  • In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter. Add the yeast mixture to the egg mixture and stir to combine
  • Add half of the flour and stir with a wooden spoon to incorporate. Add the remaining flour and stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface. Knead until smooth, about 10 minutes.
  • Grease a clean large bowl with nonstick spray and place the dough in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for at least 2 hours, until the dough has doubled in size.
  • In a small mixing bowl, whisk together powdered sugar and remaining tablespoon of apple pie spice. Set aside.
  • Make the caramel: In a large skillet over medium-high heat, bring the apple cider to a boil and cook until reduced by half, about 10 minutes. Add the brown sugar to the reduced cider and continue cooking until the sugar dissolves completely and the mixture turns a deep amber color, about 5 minutes. Add the heavy cream and whisk quickly to incorporate. Gradually add the cubed butter and whisk to melt completely. Whisk in the salt, then remove the pot from the heat. Cover with a lid to keep warm until ready to serve.
  • In a large pot, heat the canola oil over medium heat until it reaches 350°F. Place a wire rack over a baking sheet and set nearby. Turn the dough out onto a lightly floured surface and roll into a 12-inch square. Cut the dough into 36 2-inch squares. Working in batches, fry the dough squares in the hot oil until light golden brown, about 1 minute per side. Transfer to the wire rack and immediately dust with the apple pie spice sugar. Serve with caramel.

Notes

To see original recipe, click HERE!!!

Nutrition

Serving: 2beignets | Calories: 328kcal | Carbohydrates: 55g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 126mg | Potassium: 158mg | Fiber: 1g | Sugar: 18g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
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