Boozy Apple Beignets are a bite-sized, French style fall treat.
Nothing says autumn like apples, and nothing says fun like fried dough. We’ve put the two together to create a one of a kind treat that is sure to become a classic. Boozy Apple Beignets are a tasty (and addicting!) bite-sized dessert for adults that Keith created to celebrate the arrival of fall.
These French style doughnuts are light, airy, chewy, and best served warm. You know, like when the Krispy Kreme “hot” light is on in the window? Even the biggest food snobs I know have a weakness for a warm Krispy Kreme. But I digress. Doughnuts are definitely a weakness of mine, and if I am going to indulge, I most often choose the yeast variety.
As with most foods, the French have it right. These little beignets satisify my sweet tooth without being too sweet. When you add a touch of sugar and Keith’s specially concocted apple mixture, the result is magic (shh…the secret ingredient is that shot of cinnamon Fireball).
We think these are just the kind of treat to mourn the passing of summer and/or celebrate the arrival fall. Freshly picked apples make this special time of year extra special, and can serve as the star ingredient to an irresistible dessert. Who doesn’t need a little fried dough in their lives?
A classic French yeast doughnut, Boozy Apple Beignets (ben-yays) are a bite-sized adult dessert to celebrate the beginning of autumn.
1 package Active Dry Yeast
1/4 C warm water
1 C evaporated milk
1/2 C vegetable oil
1/2 C sugar, divided
1 large egg
4 C flour
1 Tbsp baking powder
Oil (for frying)
For the Compote:
One large apple, peeled and diced in 1/4″ pieces
1 tsp cinnamon
1/2 C sugar
1 Tbsp corn starch
2 oz Fireball (cinnamon liquor)
In a large bowl, dissolve yeast in warm water and allow to sit for 5 minutes. Add 1/4 C sugar, 1/2 C vegetable oil, evaporated milk, and the egg and mix.
Add half the flour and mix until combined, add remaining flour and mix until dough is formed. Place in bowl and cover and allow to rise in warm place for 1 hour.
Punch dough down. Place on floured surface and roll out into a square about 1/4 inch thick. Cut into 2 inch squares.
In a deep pan, place 2 inches of oil and heat until 375°. Fry dough in oil (a few at a time), turning over once as they brown (should be about 1 minute on each side).
Drain on paper towels and sprinkle with remaining sugar.
To make apple compote:
In a medium sauce pan, place apples in pan and heat over medium heat for 3 minutes. Add cinnamon, sugar and combine.
Dissolve cornstarch in 1/4 C water and add to apples. Reduce temperature to medium-low and cook while stirring until liquid thickens, about 3-4 minutes. Add Cinnamon liquor and remove from heat.
Serve Beignets warm and use apples to dip.
Keywords: apple, beignet, donut, doughnut, dessert, whiskey, benyay, cinnamon, autumn, fall