When we go to pumpkin patches in the fall, my decision on which one to go to is based largely on whether or not apple cider doughnuts are sold. I know that you can make them at home, but there’s just something about a warm, fresh apple cider doughnut on a crisp fall day while your kids search for the perfect pumpkin. I remember getting apple cider doughnuts when we went to the pumpkin patch or apple picking as a kid, and it’s a tradition I love sharing with my own kids now. Another treat that I love is a beignet. These deep-fried pastries fall somewhere between a fritter and a doughnut and are absolutely delicious. So when my husband casually suggest that I try to make apple cider beignets, I knew they would be a delicous treat.
Beignets may hail from New Orleans, but when we visit my husband’s hometown of Atlanta there are a few restaurants where we can find them. They are the perfect start to to the morning, hot out of the fryer, dusted with powdered sugar, and served with coffee on the side. They might seem intimidating to make, but an easy yeast dough is the base of these. Once cut into squares and deep-friend, they’re dusted with cinnamon sugar like traditional apple cider doughnuts and best enjoyed warm.
These apple cider beignets do have actual apple cider of them! Reduced on the stove to maximize it’s flavor, it’s truly the perfect addition to these beignets and are the perfect fall treat. They would also be a delicious breakfast to enjoy on Thanksgiving morning!
- 1 cup apple cider
- 1 cup warm water
- 1 package active dry yeast
- 1⅓ cup granulated sugar, divided
- 2 eggs
- 1 tsp. salt
- 1 cup evaporated milk
- 7 cups all-purpose flour
- ¼ cup shortening
- 2 tsp + 3 tbsp. cinnamon, divided
- 1 tsp. nutmeg
- Oil for frying
- Place apple cider in a small saucepan and bring to a simmer. Reduce over low heat until you have ½ cup of liquid. Set aside to cool.
- In a large bowl or the bowl of a stand mixer, combine warm water, yeast, and ⅓ cup sugar. Whisk to combine then let sit for 5-10 minutes to allow yeast to bloom.
- Add eggs, salt, evaporated milk, and reduced apple cider and whisk to combine.
- In a large bowl, whisk together flour, 2 tsp. cinnamon, and nutmeg. Add shortening and use a pastry cutter or two forks until the shortening is mixed into the flour, ensuring no pieces of shortening are larger than the size of small peas.
- Add flour to the stand mixer bowl and knead using the dough hook until smooth.
- Place dough in an oiled bowl and cover with a towel. Set in a warm place to rise for one hour or until doubled in size.
- Roll the dough out into a large rectangle, about 9 x 13 in size or slightly larger. Cut into squares.
- Place oil in a shallow pot or Dutch oven and heat until it reaches 350 degrees.
- In a large plastic bag combine remaining one cup of sugar and 3 tbsp. cinnamon.
- Working in batches, cook the beignets on both sides until golden brown, using tongs to flip.
- Once brown on both sides, immediately place in bag of cinnamon sugar and shake to coat evenly.
- Transfer to a wire rack to cool enough to eat.
- Beignets are best enjoyed warm!
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