Ingredients
- ½ cup 2% milk
- ½ cup apple cider
- ½ cup unsalted butter, cubed
- 1 tablespoon Stevia In The Raw®
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 granny smith apple, cored and finely diced
- ½ cup Sugar In The Raw®
- ¼ cup water
- 1 teaspoon vanilla
- 4 cups vegetable oil for frying
- 1 teaspoon cinnamon
What Makes This Recipe Special
Cooking Tips You Should Know
- Fry the beignets in hot oil, around 350°F, for a golden crust.
- Drain on paper towels to remove excess oil before serving.
Step 1
Heat the milk, half a cup of cider, butter, a tablespoon of Stevia In The Raw, and half a teaspoon of salt in a medium saucepan until it comes to a boil. Once boiling, quickly add the flour and cinnamon, stirring constantly with a wooden spoon right on the heat. Keep stirring until the dough forms a smooth ball and starts pulling away from the sides of the pan.
Step 2
Transfer the dough to a bowl or your stand mixer and let it cool for about 10 minutes, giving it a stir now and then. Then, add the eggs one at a time, making sure each one is fully mixed in before adding the next. Your dough should end up smooth and shiny. Fold in the chopped apples and set the dough aside.
Step 3
For the caramel sauce, combine Sugar In The Raw, a quarter cup of Stevia In The Raw, and water in a small saucepan. Heat it over medium-high, stirring until the sugar dissolves. Turn the heat up to high and cook until the syrup turns a deep amber color, gently swirling the pan to keep it from burning.
Step 4
Take the pan off the heat and slowly stir in a third of a cup of cider. If the caramel looks too thin, pop it back on the stove and let it simmer until it thickens up nicely. Add the vanilla and half a teaspoon of salt, then set the caramel aside.
Step 5
Heat oil in a large heavy pot or deep skillet to about 365°F. Carefully drop spoonfuls of the dough into the hot oil, working in batches of eight. Fry them until they’re golden brown all over, then scoop them out with a slotted spoon and drain on paper towels.
Step 6
Once all the beignets are cooked, drizzle them with the caramel sauce and sprinkle a little cinnamon on top before serving. Enjoy!
