Apple Cider Beignet
Take beignets to the next level with the addition of apple cider and fragrant apple pie spice.
- 1 ½ cups apple cider (360 mL)
- 1 cup lukewarm water (280 g)
- ¼ cup granulated sugar (50 g)
- 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 (240 mL)
- ½ stick unsalted butter, melted
- 7 cups bread flour (885 g), plus more for dusting
- nonstick cooking spray, for greasing
- ½ cup powdered sugar (60 g)
- 4 qt canola oil (3 L)
- 2 cups apple cider (480 mL)
- ½ cup brown sugar (110 g)
- ¼ cup heavy cream (60 mL)
- ½ stick unsalted butter, cubed
- ¼ teaspoon kosher salt
- 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.