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Apple Cider Beignets with Caramel and Spiced Sugar Recipe

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4 from 79 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 36 beignets

Description

These Apple Cider Beignets are a delightful twist on the classic French pastry, infused with warm apple pie spices and a rich caramel dipping sauce. Crispy on the outside and soft on the inside, these fried dough squares are perfect for a cozy fall dessert or special occasion treat, offering a perfect balance of apple cider flavor and sweet spice.

Ingredients

Dough

  • 1 1/2 cups apple cider
  • 1 cup lukewarm water
  • 1/4 cup granulated sugar
  • 1 package active dry yeast (about 2 1/4 tsp)
  • 2 large eggs
  • 1/2 teaspoon salt
  • 2 teaspoons apple pie spice
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter, melted
  • 7 cups bread flour

Topping

  • 1/2 cup powdered sugar
  • 1 tablespoon apple pie spice

Caramel 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

For Frying

  • 4 quarts canola oil

Instructions

  1. Reduce Apple Cider: In a large skillet over medium-high heat, bring 1 1/2 cups of apple cider to a boil, then simmer until reduced by half, about 10 minutes. Remove from heat and let cool to room temperature.
  2. Activate Yeast: In a liquid measuring cup or medium bowl, whisk together 1 cup lukewarm water, 1/4 cup granulated sugar, and 1 package active dry yeast. Let the mixture sit for 10 minutes until foamy and activated.
  3. Mix Wet Ingredients: In a large bowl, whisk together the cooled reduced apple cider, 2 eggs, 1/2 teaspoon salt, 2 teaspoons apple pie spice, 1 cup evaporated milk, and 1/2 cup melted unsalted butter. Add the yeast mixture and stir well to combine.
  4. Incorporate Flour and Knead: Add half of the 7 cups of bread flour to the wet mixture and stir with a wooden spoon until partially combined. Add the remaining flour and stir until the dough forms a rough ball. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
  5. First Rise: Lightly grease a large bowl with nonstick spray. Place the dough in the bowl and cover with plastic wrap or a kitchen towel. Let it rise in a warm place until doubled in size, approximately 2 hours.
  6. Prepare Spice Sugar: In a small bowl, whisk together 1/2 cup powdered sugar and 1 tablespoon apple pie spice. Set aside for dusting the beignets after frying.
  7. Make Caramel Sauce: In a large skillet over medium-high heat, bring 2 cups apple cider to a boil and reduce by half, about 10 minutes. Stir in 1/2 cup brown sugar and continue cooking until sugar dissolves and the mixture deepens to an amber color, about 5 minutes. Quickly whisk in 1/4 cup heavy cream. Gradually add cubed 1/2 cup unsalted butter, whisking to melt completely. Stir in 1/4 teaspoon salt, then remove from heat and cover to keep warm until serving.
  8. Heat Frying Oil: In a large pot, heat 4 quarts of canola oil over medium heat until it reaches 350°F (175°C). Prepare a wire rack over a baking sheet to drain the fried beignets.
  9. Shape and Cut Dough: Turn the risen dough onto a lightly floured surface. Roll it into a 12-inch square. Cut the dough into 36 squares, each about 2 inches per side.
  10. Fry Beignets: Working in batches, carefully fry the dough squares in the hot oil until they turn light golden brown on each side, about 1 minute per side. Use a slotted spoon to transfer them to the wire rack to drain excess oil.
  11. Coat and Serve: Immediately dust the hot beignets with the apple pie spice powdered sugar mixture. Serve warm with the homemade caramel sauce for dipping.

Notes

  • Ensure the water used for the yeast activation is lukewarm (about 105-110°F) to properly activate the yeast.
  • Maintaining 350°F oil temperature is crucial for even frying and to prevent greasy beignets.
  • The dough can be refrigerated after the first rise overnight to develop more flavor; just bring it back to room temperature before shaping and frying.
  • The apple pie spice can be substituted with a mix of cinnamon, nutmeg, and allspice if unavailable.
  • Be careful adding the cream to the hot caramel to prevent splattering.
  • Use a thermometer to ensure correct oil temperature while frying.
  • Store leftovers in an airtight container and reheat briefly in a warm oven for best texture.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://aminabakes.com/apple-cider-beignets-with-caramel-and-spiced-sugar-recipe/