Cinnamon Apple Beignets with Caramel Sauce

Cinnamon Apple Beignets with Caramel Sauce
  • PREP TIME
    40 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    15

Experience the taste of autumn with these light, airy beignets, studded with tender apple pieces, drizzled with a luscious homemade caramel, and finished with a dusting of warm cinnamon. A delightful treat that's perfect for a cozy brunch or a special dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    125 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    10 g
  • Sodium
    337 mg
  • Sugar
    20 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
10 mins

**Prepare the Dough (10 minutes):** In a medium saucepan, combine milk, 1/2 cup apple cider, cubed butter, Stevia In The Raw®, and 1/2 teaspoon salt. Bring to a rolling boil over medium heat, stirring occasionally.

02

Step
5 mins

**Incorporate Flour and Cinnamon (5 minutes):** Remove from heat and immediately add flour and 1 teaspoon cinnamon. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.

03

Step
15 mins

**Cool and Add Eggs (15 minutes):** Transfer the dough to a bowl or the bowl of a stand mixer. Let cool for about 10 minutes, stirring occasionally to release steam. Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and shiny.

04

Step
2 mins

**Add Apples (2 minutes):** Gently fold in the diced Granny Smith apple until evenly distributed throughout the dough. Set aside.

05

Step
15 mins

**Make the Caramel Sauce (15 minutes):** In a small saucepan, combine Turbinado Sugar, Stevia In The Raw®, and water. Cook over medium-high heat, stirring until the sugar dissolves. Increase the heat to high and cook without stirring, swirling the pan occasionally, until the syrup turns a deep amber color.

06

Step
5 mins

**Finish the Caramel (5 minutes):** Remove the saucepan from the heat and carefully pour in 1/3 cup apple cider. Stir until the caramel is smooth. If the caramel is too thin, simmer over low heat to reduce until it reaches your desired consistency. Stir in vanilla extract and 1/2 teaspoon salt. Set aside to cool slightly.

07

Step
10 mins

**Heat the Oil (10 minutes):** In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil to 365°F (185°C) using a thermometer to ensure accurate temperature.

08

Step
20 mins

**Fry the Beignets (15-20 minutes):** Carefully drop tablespoons of dough into the hot oil, working in batches of about 6-8 beignets at a time to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and puffed up.

09

Step
5 mins

**Drain and Cool (5 minutes):** Remove the fried beignets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

10

Step
2 mins

**Serve (2 minutes):** Drizzle the warm beignets generously with homemade caramel sauce and sprinkle with ground cinnamon before serving. Enjoy immediately!

For best results, use a candy thermometer to ensure the oil is at the correct temperature for frying.
Don't overcrowd the pot when frying; this will lower the oil temperature and result in soggy beignets.
The caramel sauce can be made ahead of time and stored in an airtight container in the refrigerator. Reheat gently before serving.
Feel free to experiment with other apple varieties such as Honeycrisp or Fuji for a different flavor profile.

Elroy Wunsch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.4/ 5 ( 5 Ratings)
Total Reviews: (5)
  • Frankie Prosacco

    The recipe was easy to follow and the beignets turned out perfectly. My family loved them!

  • Susanna Labadie

    This is the best beignet recipe I've ever tried! The apples add such a nice touch.

  • Casper Little

    I tried this recipe, but my caramel sauce turned out too hard. What did I do wrong?

  • Agustina Pagac

    I made these for a fall-themed party and they were gone in minutes! Definitely a crowd-pleaser.

  • Thea Swaniawski

    These beignets were a huge hit at my brunch! The caramel sauce is divine!

LEAVE A REVIEW

Please Rate