Cinnamon Apple Beignets With Caramel Sauce Food

CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• In a large heavy pot or deep skillet, heat oil to 365 degrees F.
• Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
• Remove with a slotted spoon and drain on paper towels.
• Repeat with remaining dough.
• To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

PUMPKIN BEIGNET RECIPE

Steps:

• Add 3/4 cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
• In a large mixing bowl (or stand mixer), add the sugar, egg, salt, pumpkin pie spice, pumpkin puree, heavy cream and shortening. Mix to combine.
• Pour in the activated yeast and mix.
• Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all of the ingredients are combined and dough is smooth but still slightly sticky.
• Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
• Use a deep sided heavy pot and add 3 inches of vegetable oil. Heat over medium high heat until oil reaches between 360°F - 370°F (cooler than this won't cook the beignets fast enough and hotter than this will burn them quite easily).
• While oil is heating up, combine powdered sugar and pumpkin pie spice and place in sifter.
• On a lightly floured surface roll out the dough until it is 1/2 inch thick. Cut into 2 1/2 inch squares.
• Working in batches fry the beignets until golden brown, about 1 minute on each side.
• Use tongs to remove the beignets from the hot oil. Place on a paper towel lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar/pumpkin pie spice mix. Serve immediately.

CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE

Steps:

• Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. In a bowl, combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, ¼ tsp salt, and lemon or lime zest. Set aside. Combine flour, ¼ tsp salt, and baking powder. Set aside. In a medium saucepan, combine water, milk, and butter. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool. Add eggs one at a time and mix until smooth. Stir in spiced pumpkin mixture. (Batter may be made up to 24 hours ahead. Mixture will be loose.) Heat oil in a deep pot to 350°F or use a deep fryer (fill two-thirds full with oil). Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. With a slotted spoon, remove beignets from pot. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with confectioners' sugar. Serve alone or with sauce. For Caramel Dipping Sauce Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt, stir vigorously with a whisk or wooden spoon. When sugar comes to a boil, stop stirring. After sugar crystals have melted (and sugar is dark amber in color), immediately add butter to pan. Whisk until butter has melted, then remove from heat. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving. Kitchen Counter Per Serving: 410 calories, 40g carbs, 4g protein, 27g fat, 115mg cholesterol, 810mg sodium, 1g fiber

CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• In a large heavy pot or deep skillet, heat oil to 365 degrees F.
• Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
• Remove with a slotted spoon and drain on paper towels.
• Repeat with remaining dough.
• To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.