Boozy Apple Beignets

Based on the classic restaurant-style French doughnut, this Boozy Apple Beignet (ben-yay) recipe is the best bite-sized adult autumn dessert!

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 New Orleans style treat that is sure to become a classic.

What is a beignet?

A beignet, (pronounced "BEN-YAY"), is a square piece of dough, normally deep fried and topped with powdered sugar. Derived from French fritters or doughnuts, beignets became a popular treat to indulge in during Mardi Gras, prior to the start of lent. Café du Monde helped to popularize this treat in the U.S. Its famous New Orleans beignets are raised with yeast instead of steam.

our favorite beignet recipe

Our recipe is a take on the Café du Monde beignets. They 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. These little bites satisfy my sweet tooth without being too sweet. And when you add a touch of sugar and Keith’s specially concocted apple compote, the result is magic (shh…the secret ingredient is that shot of cinnamon liqueur known as Fireball).

Ingredients:

• 1 package Active Dry Yeast
• ¼ C warm water
• 1 C evaporated milk
• ½ C vegetable oil
• 1 teaspoon vanilla extract
• ¼ C sugar
• 1 large egg
• 4 C All Purpose Flour
• 1 tablespoon baking powder
• vegetable oil or canola oil (for frying)
• powdered sugar (optional)

How to make beignets:

1. In a large bowl, dissolve yeast in warm water and allow to sit for 5 minutes. Add sugar, vegetable oil, evaporated milk, vanilla, and the egg and mix.
2. 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.
3. Punch dough down. Place on floured surface and roll out into a square about ¼ inch thick. Cut into 2 inch squares.
4. 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).
5. Drain on paper towels and sprinkle with remaining sugar.

How to make apple compote:

• In a medium sauce pan, place apples and butter in pan and heat over medium heat for 3 minutes. Add cinnamon, brown sugar, and combine.
• Dissolve cornstarch in ¼ 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.

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 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?

expert tips:

1. we used evaporated milk in this recipe for extra sweetness, but you can also use whole milk.
2. this recipe calls for granulated sugar in the dough, which helps to sweeten the dough and feed the yeast. We also sprinkled this on the beignets to finish. You may also use powdered sugar, as the traditional recipe.
3. use a candy thermometer in your frying oil to maintain the temperature so that the beignets cook all the way through and do not burn on the outside. You want the beignets to finish golden brown.
4. you can store the dough in the fridge for up to 2 days if you do not want to make the beignets right away.

More sweet autumn recipes:

• Coffee Crumb Cake
• Pumpkin Spice Waffles
• Apple Cranberry Crumble Bars
• Sweet Potato Pound Cake

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