Apple Cider Beignet

Apple Cider Beignet


Take beignets to the next level with the addition of apple cider and fragrant apple pie spice. The caramel dipping sauce gives this dish a double dose of apple cider for maximum fall flavor. The recipe yields enough for a crowd, so serve these as part of an autumn brunch spread for all of your family and friends.

Cook Time
45 minutes
Total Time
3 hr 15 min
36 beignets

How to Make It

1. Step
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.
2. Step
In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. 3. Let sit for 10 minutes, until foamy.
3. Step
In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter.
4. Step
Add the yeast mixture to the egg mixture and stir to combine.
5. Step
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.
6. Step
Turn the dough out onto a lightly floured surface. Knead until smooth, about 10 minutes.
7. Step
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.
8. Step
In a small mixing bowl, whisk together powdered sugar and remaining tablespoon of apple pie spice. Set aside.
9. Step
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.
10. Step
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.
11. Step
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.
12. Step
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.
13. Step
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.
14. Step
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.
15. Step
Serve the beignets warm with the cider caramel alongside for dipping.
16. Step


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