Skip to main content

D's Spiced Applesauce Beignets


This weekend, Jake's parents were here for a visit, so I had the boys pick something to make for them. The Enthusiastic Elf picked beignets. His favorite! We added a touch of applesauce and served them with Grandma's wild Modoc plum sauce and elderberry jelly...oh, and a mountain of powdered sugar. Delicious.

Ingredients 
makes approximately 2 dozen, but his were larger than bite-sized

  • 1 T  dry active yeast
  • 3 T granulated sugar, divided
  • 1 C warm water
  • 3 C flour
  • 2 T applesauce
  • 1 t oil
  • 1/2 t vanilla salt
  • 2 eggs
  • 2 t pure vanilla paste
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground cardamom
  • 1/4 t ground ginger
  • canola oil for frying
  • powdered sugar for serving
  • jam or jelly for serving (we used wild Modoc plum sauce and elderberry jelly)

Procedure

In a large mixing bowl, combine 1 T sugar and warm water. Sprinkle yeast on the top and let stand until bubbly and frothy, approximately 5 minutes.

In another mixing bowl, stir together 2 T sugar, flour, cinnamon, and vanilla salt.

After the yeast has bloomed, whisk in eggs, vanilla paste, applesauce, and oil. As you whisk, incorporated the dry ingredients until the dough comes together in a ball. Place in an oiled container, cover, and let rise for 2 hours or until doubled in size. We left ours for over six hours because we were out and about. D thinks it was too long because he could taste the yeasty fermentation; I thought it was fine.


When you're read to cook, fill a skillet with at least an inch of canola oil covering the bottom of the pan. Heat oil over medium-high heat until it sizzles when you add a drop of water. Pull off bite-sized pieces - or use two tablespoons to pull off the pieces - and drop them into the  hot oil.


Cook on each side for 2 to 3 minutes. Once nicely browned, remove from the oil and place on a paper towel-lined platter or wire rack.


Dust the beignets generously with powdered sugar and serve immediately.


The visit was far too short. But, at least, we ate well! Safe travels, Grandma and Poppa. Till next time...

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce