Apple Cider Beignets With Butter Rum Caramel Sauce Recipe Epicuriouscom

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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.

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE



Apple Cider Beignets with Butter-Bourbon Dipping Sauce image

Provided by Anne Thornton, Host of Dessert First

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup sugar
1/4 stick butter, cut into pieces
2 tablespoons bourbon
1/4 teaspoon cider vinegar
1/8 teaspoon fine sea salt
2 tablespoons heavy cream
About 8 cups canola oil, for frying, plus 1 tablespoon for the batter
1 large egg
1 cup sparkling apple cider, at room temperature
1 1/4 cup plus 1/2 cup all-purpose flour
Pinch ground cinnamon, optional
1 pound Golden Delicious apples (2 or 3), peeled, cored and sliced into 1/4-inch thick rings
Confectioners' sugar, for dusting

Steps:

  • For the dipping sauce: Because the caramel takes a little while to cook, start by placing the sugar in a large, heavy skillet. Heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melted, stop stirring. Cook the sauce, giving the skillet a swirl every now and again, so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Keep an eye on the sugar because it can go from dark amber to burnt in a blink. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering.
  • Using a wooden spoon, stir in the butter, 2 tablespoons water, the bourbon, vinegar and salt and cook over low heat, stirring to incorporate all the ingredients and scraping up all the caramel from the bottom of the pan. Add the cream, bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool slightly.
  • For the beignets: Set the oven rack in the middle of the oven and preheat the oven to 300 degrees F. Heat the oil in a medium heavy-bottomed pot over medium-high heat to 375 degrees F.
  • In a small bowl, beat the egg with a fork, stir in the sparkling cider and 1 tablespoon oil until nice and foamy. Cook's Note: Make sure you use a sparkling cider-it makes the batter lighter and fluffier.
  • In a large, shallow bowl, stir together the 1 1/4 cups flour and cinnamon if using. Make a well in the center of the flour (similar to the way you would if you were making pasta). Pour the cider mixture into the center of the well. Stir in a circular motion, with the fork slowly dragging in and incorporating the flour. Stir until a lumpy batter forms.
  • Put the remaining 1/2 cup flour in a plate or pan. Working in batches of 3, dredge the apple rings in the flour, shaking off the excess, and then dip in the batter to coat, letting the excess drip off. Carefully slip the rings into the hot oil and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch.
  • Lay the beignets on a paper towel-lined plate to drain the excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches.
  • Just before serving, dust the warm beignets with confectioners' sugar. Make sure the butter bourbon dipping sauce is warm, then drizzle over the top and serve more on the side.

CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE



Cinnamon Apple Beignets with Caramel Sauce image

These sweet puffy confections with chopped apple are drizzled with caramel sauce and dusted with cinnamon.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h15m

Yield 8

Number Of Ingredients 17

½ cup 2% milk
½ cup apple cider
½ cup unsalted butter, cubed
1 tablespoon Stevia In The Raw®
½ teaspoon salt
1 cup all-purpose flour
1 teaspoon ground cinnamon
4 eggs
1 granny smith apple, cored and finely diced
½ cup Sugar In The Raw®
¼ cup Stevia In The Raw®
¼ cup water
⅓ cup apple cider
1 teaspoon vanilla
½ teaspoon salt
4 cups vegetable oil for frying
1 teaspoon cinnamon

Steps:

  • In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
  • Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
  • Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
  • In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
  • Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
  • In a large heavy pot or deep skillet, heat oil to 365 degrees F.
  • Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
  • Remove with a slotted spoon and drain on paper towels.
  • Repeat with remaining dough.
  • To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 34 g, Cholesterol 124.7 mg, Fat 25.5 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 337.2 mg, Sugar 20 g

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

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