Powdered Doughnut Beignets with Apple Rum Sauce
- 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
APPLE RUM SAUCE:
- 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.
NotesCook 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.