Delicious warm apple beignets are coated with cinnamon sugar.
Steps
1
Preheating the Oil
Ingredients
canola, grapeseed or other oil with a high smoke point
In an electric deep fryer or heavy-bottomed pot, add enough oil until it reaches about 1/3 of the way up the vessel.
Slowly preheat the oil over low heat until it reaches between 350-375 degrees Fahrenheit (175-190 degrees Celsius).
2
Preparing the Apples
Ingredients
4 Granny Smith apples*
1 lemon
Fill a large bowl with cold water and squeeze in the lemon juice. Peel and core the apples. Slice into rounds about 1/2" to 3/4" -inch thick. Place into the water to prevent them from discoloring.
Note: Golden Delicious, Crispin, Cortland and Winesap apples can be substituted. Sliced bananas, peaches or apricots can also be used.
3
Making the Batter
Ingredients
240 g cake flour
3 large egg yolks
3 large egg whites
24 ml vegetable oil
200 ml dry, white wine
40 g sugar
2 g sea salt
As the oil approaches the proper cooking temperature, start to make the batter.
First sift the flour and salt into a large bowl.
In a separate bowl, whisk the egg yolks, wine and vegetable oil together until well combined. Add the mixture to the flour and gently whisk until a smooth batter is achieved.
In a separate bowl, start to whisk the egg whites. Gradually incorporate the sugar while constantly whisking. Whisk the meringue until you form stiff peaks.
Stir in about one-third of the meringue into the batter to loosen the mixture. Fold in the remaining meringue. The batter should be used immediately.
4
Cooking & Serving the Apple Beignets
Ingredients
1 cup granulated sugar
1 tbsp ground cinnamon
all-purpose flour (for dusting)
vanilla ice cream (optional)
Mix the sugar and cinnamon together and place into a shallow pan or bowl. Place the flour into another shallow container and place the batter beside the deep frying vessel.
Once the oil is at the proper cooking temperature, drain and dry a few apples. Dust them lightly with the flour and submerge them into the batter. Allow any excess to drip off before placing into the oil. Fry the beignets on the first side until golden brown. Flip over with tongs or a spider to brown on the other side.
Once both sides are brown and crispy, remove from the oil. Coat the hot beignet in the cinnamon sugar. Transfer to a rack. Serve warm with vanilla ice cream, if desired.
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The first half of the recipe is in metric and the last half in cups and tbsp. (which most Americans still use). It would be nice to have metric converted for ease of use. This recipe was disapointing for this reason. Help?
The reason that there are two different measurements used is because the first part, which is "Making the Batter" is measured using a scale as this produces the most consistent results. For this reason, when one learns about pastry and baking in culinary school a scale is what they are taught to use.
The reason the second part does not use a scale to measure the ingredients is only because they do not have to be so precise as they are just for the sugar and cinnamon, which is what the beignets are rolled in. To be honest, you might not even use that much, or you might use more. Same for the flour, it is just for dusting the apples.
While Rouxbe does try to use measurements that are used world wide in the culinary/pastry industry it is hard to cover them all as we are in countries all over the world, Therefore, Rouxbe is more about the technique behind the cooking. For metric or other conversions here is a chart that you might find helpful. Cheers!
Found my weight watchers scale does measure in both grams and oz and lbs. so hopefully this will be fine. And also realized my measuring cup has both oz and ml. Thanks for the input re: accuracy. If this comes out as good as the epi bread...it'll be fantastic! Thanks for the quick reply.
These were absolutely heavenly! But am I doing something wrong if they start to get flat and soggy after not too long, or is it just the nature of the fried apple? You almost have to eat the right away....
Hi Grace and thanks for your question. In my experience, when my Beignets go flat or become soggy, I try to either increase the heat of my oil or change my oil altogether. Also, if you haven't done this already, I like to coat with the sugar mixture immediately upon pulling them out of the frying liquid. Let me know if this works and I hope you continue to enjoy! Cheers. Chef Kirk
Hi Karen and thanks for your question. You can substitute white grape juice for the wine in this recipe if you wish. I've made this recipe that way in the past for my children and it turned out great! Thank you for cooking with Rouxbe! Chef Kirk
These actually turned out really good I thought they would be more difficult. The taste was great, I used my stand mixer to beat the egg whites stiff. My only question is how in the world did you all shape them how they appear in the picture? I’m not sure if you cut them with the donut ring tool, but my mixture was a bit to runny to be able to shape that way. I just got a big scoop and dropped it into the hot oil.
Hi Jarrel, I am so happy to hear you enjoyed the recipe! A scoop is perfectly fine and a great way to get consistent results every time. For the perfectionist... If you have a batter (that is obviously looser than a dough) that can't be manipulated into a shape by hand, a little trick is to pipe your desired shape onto a small piece of lightly oiled parchment paper and gently slide the shape into the oil to fry. Though that might be a bit fussier than you want to mess with. Have fun playing around with this. Cheers, Sandy
I have a few apples that are just sitting in the kitchen so I'm gonna give this a go. I wanted to ask: if I make all the beignets at once, would they keep reasonably well for a couple days? Should I put them on the fridge or just keep them covered outside?
Hi Sergio, this recipe is best made the day of and eaten immediately. The concept of frying and then setting it aside in the fridge or covered outside will take away from the joy of a perfectly fried beignet. Cheers, Scott
Dawn T •The reason that there are two different measurements used is because the first part, which is "Making the Batter" is measured using a scale as this produces the most consistent results. For this reason, when one learns about pastry and baking in culinary school a scale is what they are taught to use. The reason the second part does not use a scale to measure the ingredients is only because they do not have to be so precise as they are just for the sugar and cinnamon, which is what the beignets are rolled in. To be honest, you might not even use that much, or you might use more. Same for the flour, it is just for dusting the apples. While Rouxbe does try to use measurements that are used world wide in the culinary/pastry industry it is hard to cover them all as we are in countries all over the world, Therefore, Rouxbe is more about the technique behind the cooking. For metric or other conversions here is a chart that you might find helpful. Cheers!
Katie A •Thanks for this recipe, they turned out perfectly! They paired nice with the vanilla ice-cream.
Kirk B •Hi Grace and thanks for your question. In my experience, when my Beignets go flat or become soggy, I try to either increase the heat of my oil or change my oil altogether. Also, if you haven't done this already, I like to coat with the sugar mixture immediately upon pulling them out of the frying liquid. Let me know if this works and I hope you continue to enjoy! Cheers. Chef Kirk
Jarrel A •These actually turned out really good I thought they would be more difficult. The taste was great, I used my stand mixer to beat the egg whites stiff. My only question is how in the world did you all shape them how they appear in the picture? I’m not sure if you cut them with the donut ring tool, but my mixture was a bit to runny to be able to shape that way. I just got a big scoop and dropped it into the hot oil.
Sandy S •Hi Jarrel, I am so happy to hear you enjoyed the recipe! A scoop is perfectly fine and a great way to get consistent results every time. For the perfectionist... If you have a batter (that is obviously looser than a dough) that can't be manipulated into a shape by hand, a little trick is to pipe your desired shape onto a small piece of lightly oiled parchment paper and gently slide the shape into the oil to fry. Though that might be a bit fussier than you want to mess with. Have fun playing around with this. Cheers, Sandy
Sergio M •I have a few apples that are just sitting in the kitchen so I'm gonna give this a go. I wanted to ask: if I make all the beignets at once, would they keep reasonably well for a couple days? Should I put them on the fridge or just keep them covered outside?
Scott S • Rouxbe Staff •Hi Sergio, this recipe is best made the day of and eaten immediately. The concept of frying and then setting it aside in the fridge or covered outside will take away from the joy of a perfectly fried beignet. Cheers, Scott