Apple Cider Beignets With Butter Rum Caramel Sauce Recipe Epicuriouscom

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APPLE CIDER BEIGNET RECIPE BY TASTY



Apple Cider Beignet Recipe by Tasty image

Take beignets to the next level with the addition of apple cider and fragrant apple pie spice. The caramel dipping sauce gives this dish a double dose of apple cider for maximum fall flavor. The recipe yields enough for a crowd, so serve these as part of an autumn brunch spread for all of your family and friends.

Provided by Tresha Lindo

Categories     Bakery Goods

Time 3h15m

Yield 36 beignets

Number Of Ingredients 18

1 ½ cups apple cider
1 cup lukewarm water
¼ cup granulated sugar
1 package active dry yeast
2 large eggs
1 ½ teaspoons kosher salt
1 tablespoon apple pie spice, divided, plus 2 teaspoons
1 cup evaporated milk
½ stick unsalted butter, melted
7 cups bread flour, plus more for dusting
nonstick cooking spray, for greasing
½ cup powdered sugar
4 qt canola oil
2 cups apple cider
½ cup brown sugar
¼ cup heavy cream
½ stick unsalted butter, cubed
¼ teaspoon kosher salt

Steps:

  • Make the beignets: 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. 3. Let sit for 10 minutes, until foamy.
  • 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 (180°C). 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 (30 cm) square. Cut the dough into 36 2-inch (5 cm) 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 the beignets warm with the cider caramel alongside for dipping.
  • Enjoy!

Nutrition Facts : Calories 988 calories, Carbohydrate 29 grams, Fat 96 grams, Fiber 0 grams, Protein 4 grams, Sugar 7 grams

APPLE CIDER BEIGNETS WITH BUTTER-RUM CARAMEL SAUCE



Apple Cider Beignets with Butter-Rum Caramel Sauce image

Provided by Lillian Chou

Categories     Milk/Cream     Rum     Dairy     Fruit     Dessert     Fry     Vegetarian     Apple     Fall     Winter     Pastry     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (dessert) servings

Number Of Ingredients 16

For sauce:
1 cup sugar
3 tablespoons unsalted butter, cut into pieces
1/3 cup water
1/4 cup dark rum
1/2 teaspoon cider vinegar
1/4 cup heavy cream
For beignets:
About 8 cups vegetable oil, divided
2 Golden Delicious apples
1 3/4 cups self-rising cake flour, divided
1 large egg
3/4 cup sparkling apple cider
Confectioners sugar for dusting
Equipment:
a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter

Steps:

  • Make sauce:
  • Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
  • Make beignets:
  • Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
  • Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
  • Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
  • Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
  • Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
  • Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.

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