Double Apple Beignets #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month - October - Kelley of Simply Inspired Meals invited the Foodie Extravaganza bloggers to join her in focusing on apples for National Apple Month. Here's the #FoodieExtravaganza Apple Bin!

• Apple Crisp by Simply Inspired Meals
• Beef Pot Roast with Apples and Onions by A Day in the Life on the Farm
• Cider-braised Pig Cheeks with Apples by Food Lust People Love
• Crock Pot Apple Butter by Making Miracles
• Double Apple Beignets by Culinary Adventures with Camilla
• Pork Tenderloin with Bacon, Apple, and Gruyère by Karen's Kitchen Stories
• Vegan & Sugar Free Oats & Apple Porridge by Sneha's Recipe

Double Apple Beignets

 As for me, I've posted a ton of apple recipes this week as I hosted the 2019 #AppleWeek event in September. I shared Apple Snickerdoodles, Crispy Hot Cider Tea-Braised Chicken Thighs, Individual Caramel Apple Sharlotka, a Frosty Apple Cocktail, Spiced Caramel Apple Cake with Vanilla-Flecked Buttercream, and Stem Ginger & Oat Crisp-Topped Apples with Caramel Sauce. Even my #TheCakeSliceBakers group had an apple option; I baked the Apple Sharlotka Cake for that!

So, I was kind of apple-d out for this event. But Jake and the Enthusiastic Kitchen Elf wanted to re-do some beignets using applesauce and an apple-flavored syrup in them. The results were a delicious treat for a study break on a busy Sunday afternoon. I made the batter and Jake fried them while the kids studied.

Ingredients

• 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 salt
• 2 eggs
• 1 T apple syrup 
• 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

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 salt.

After the yeast has bloomed, whisk in eggs, apple syrup, applesauce, and oil. As you whisk, incorporate 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.

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.