Cinnamon Apple Beignets with Caramel Sauce

These sweet puffy confections with chopped apple are drizzled with caramel sauce and dusted with cinnamon.



Step: 1

In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.

Step: 2

Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.

Step: 3

Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.

Step: 4

In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.

Step: 5

Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.

Step: 6

In a large heavy pot or deep skillet, heat oil to 365 degrees F.

Step: 7

Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.

Step: 8

Remove with a slotted spoon and drain on paper towels.

Step: 9

Repeat with remaining dough.

Step: 10

To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.


Per Serving: 380 calories; protein 5.5g; carbohydrates 34g; fat 25.5g; cholesterol 124.7mg; sodium 337.2mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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