Apple Beignets
Almost a forgotten recipe, remembering my little kids years, I have been craving apple beignets like grandma used to make them for months, but there has never been a proper occasion until today. I lost my diet bet with my wife, but it was worth it, and all the kids love them over and over again.
Almost a forgotten recipe, remembering my little kids years, I have been craving apple beignets like grandma used to make them for months, but there has never been a proper occasion until today. I lost my diet bet with my wife, but it was worth it, and all the kids love them over and over again.
- Carbohydrate 61.645922219445 g
- Cholesterol 1521.94333333333 mg
- Fat 89.6309083333333 g
- Fiber 3.72490014012655 g
- Protein 42.8078183333333 g
- Saturated Fat 38.24492075 g
- Serving Size 1 1 Serving (587g)
- Sodium 768.233166666667 mg
- Sugar 57.9210220793185 g
- Trans Fat 9.24440641666666 g
- Calories 1200 calories
Step-by-step
- Preheat the oven to 350F.
- Peel and core the apples.
- Slice them into four even doughnut shaped sections, crosswise.
- Lay the apples on a parchment paper lined baking sheet.
- Dot them with butter and sprinkle with sugar.
- Bake until the apples are brown and tender but not completely done.
- Let them cool to room temperature.
- Separate the eggs, reserving the whites.
- Whisk 3 egg yolks with the salt, butter and cider.
- Add the flour and whisk until smooth.
- In the bowl of a stand mixer, whisk the egg whites until foamy, add the sugar slowly until you get stiff glossy peaks.
- Carefully fold the whites into the egg yolk batter.
- Heat one cup of oil in a frying pan to 325F.
- Mix the last measurement of sugar with the cinnamon in a plate and keep it close.
- Dip each roasted apple slice in the batter, coating both sides and gently lay them down in the oil.
- Cook 4-6 apple slices depend on the size of your pan, until they start to brown around the edges.
- Using a slotted spoon or spatula, flip the apple over and cook until golden brown.
- Drain them on paper towels for a minute and dredge them in the cinnamon sugar.
- Serve as soon as possible or reheat briefly in a pan the day after.
Golden batter encases soft, roasted apple rings that yield immediately to a light bite, contrasting sharply with a crisp exterior coated in spiced sugar. Achieving this texture relies on roasting the fruit beforehand at 350 degrees Fahrenheit until tender but structurally sound. Raw apples placed directly into hot oil would release too much moisture, thinning the batter and ruining the crust. Hard cider provides natural acidity and carbonation that leavens the flour mixture, but plain sparkling water or non-alcoholic malt beverage functions identically if alcohol must be avoided.
Modifying this recipe for dairy allergies or plant-based diets requires only minor swaps. Standard butter on the apples and in the batter transitions seamlessly to refined coconut oil or solid plant-based margarine without altering the baking time. Ensure the frying medium maintains a steady 325 degrees Fahrenheit. Overcrowding the skillet causes oil temperatures to plummet, turning the pastry greasy rather than crisp. Monitoring the heat ensures the crust sets instantly upon contact.
Pairing these rich pastries with something tart cuts through the heavy fat content of deep frying. Unsweetened black coffee or a bright citrus salad balances the sweetness of the cinnamon sugar dredge. The acid resets the palate between bites, making each piece taste as vibrant as the first.
Leftover pastries lose their crunch quickly, but a brief spin in a hot dry skillet revives the exterior texture the next day. Storing them in an airtight container at room temperature is discouraged because trapped steam softens the crisp coating. Consume them immediately after draining on paper towels for optimal results.
