Apple Cider Beignets with Butter-Rum Caramel Sauce Recipe

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Apple Cider Beignets with Butter-Rum Caramel Sauce
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Ingredients
12
Count
Nutrition
4443
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Make sauce: Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
  2. Make beignets: Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
  3. Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
  4. Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
  5. Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
  6. Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
  7. Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.
  8. Cooks' Notes: • If you can't find self-rising cake flour, you can substitute self-rising all-purpose. Use 1 cup in the batter and 1/2 cup for dredging. Increase cider to 1 cup and follow recipe as directed. • Sauce can be made 3 days ahead and chilled, covered. Warm before serving. • Beignets are best freshly made but can be fried 2 hours ahead and kept, loosely covered, at room temperature. Reheat beignets (they should not touch) on a rack set in a large shallow baking pan, uncovered, in a 325°F oven until hot, 15 to 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4442.83 Kcal (18601 kJ)
Calories from fat 4037.86 Kcal
% Daily Value*
Total Fat 448.65g 690%
Cholesterol 79.67mg 27%
Sodium 567.12mg 24%
Potassium 291.11mg 6%
Total Carbs 129.64g 43%
Sugars 84.31g 337%
Dietary Fiber 1.69g 7%
Protein 8.63g 17%
Vitamin C 90mg 150%
Vitamin A 0.1mg 4%
Iron 0.3mg 1%
Calcium 91.8mg 9%
Amount Per 100 g
Calories 413.7 Kcal (1732 kJ)
Calories from fat 375.99 Kcal
% Daily Value*
Total Fat 41.78g 690%
Cholesterol 7.42mg 27%
Sodium 52.81mg 24%
Potassium 27.11mg 6%
Total Carbs 12.07g 43%
Sugars 7.85g 337%
Dietary Fiber 0.16g 7%
Protein 0.8g 17%
Vitamin C 8.4mg 150%
Calcium 8.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 125.9
    Points
  • 130
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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