Powdered Doughnut Beignets with Apple Rum Sauce

Total Time:
1 hr 55 min
50 min
Inactive Prep:
45 min
20 min
4 servings


  • 1/4 cup plus 3 tablespoons granulated sugar
  • 4 tablespoons warm water
  • 1/4 ounce dry yeast
  • 1 1/2 cups all-purpose flour, extra for dusting
  • 1 teaspoon kosher salt
  • 1 1/4 cup milk
  • 3 eggs, beaten
  • 1/4 cup buttermilk
  • Vegetable oil, for frying
  • Powdered sugar, for dusting
  • 5 apples, diced
  • 5 tablespoons brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground allspice
  • 4 ounces spiced rum
  • 2 ounces amaretto


For the beignets: Combine the sugar, warm water and yeast. Add in the flour, salt, milk, eggs and buttermilk. Knead until fully incorporated. Cover with a damp cloth and allow the dough to rise for 45 minutes in a warm place.

Preheat vegetable oil to 350 degrees F. Dust your counter top with flour. Roll the dough so its 3/4-inch thick and cut into squares. Fry until the doughnuts puff up and turn golden brown, 5 to 6 minutes. Remove from the oil, drain the oil and dust the doughnuts generously with the powdered sugar.

For the apple rum sauce: Heat a saute pan and add the apples, sugar and spices. Allow them to cook for about 3 minutes. Add the spiced rum and amaretto. Allow this to cook over low heat until the apples are soft. Puree the contents of the pan in a blender or food processor.

Serve the apple rum sauce with the powdered doughnuts.


Cook Notes: Dough may be frozen and saved for later use.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.