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