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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!

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 SnickerdoodlesCrispy Hot Cider Tea-Braised Chicken ThighsIndividual Caramel Apple Sharlotka, a Frosty Apple CocktailSpiced 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.

Comments

  1. Those look AMAZING!! I still have a couple cups of homemade applesauce that need a home - my kids would love these.

    ReplyDelete
    Replies
    1. Thanks! Yes, it's delicious. I hope you give it a try.

      Delete
  2. These look wonderful and beignets are the perfect fall treat.

    ReplyDelete
    Replies
    1. Thanks, Wendy. They were a very nice study break for the boys.

      Delete
  3. Being from Louisiana originally, I make beignets as a special treat for special people. Your apple version kicks the traditional favorite up a notch or three, Camilla!

    ReplyDelete
    Replies
    1. I had no idea you were from Louisiana originally. Beignets are a pretty special treat. Some people roll them out and make them squares or diamonds, I've seen. How do you do yours?

      Delete
  4. I know what you mean by being apple-d out. Me too. Jake clearly nailed these!

    ReplyDelete
  5. A perfect treat for kids tiffin as well as evening snacks!

    ReplyDelete

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