How to make apple beignets with cinnamon

Crispy, easy to make from your store cupboard essentials - but still impressive enough to show off to your friends!

"Every thought is a seed. If you plant crab apples, don't count on harvesting Golden Delicious." - Bill Meyer

Beignets are deep-fried doughnuts that are typically square or rectangular in shape (or in our case, apple slices shaped!) and are generously dusted with powdered sugar (or cinnamon!).

While the traditional beignet is simple and sweet, there are variations that include fillings or toppings such as fruit preserves or chocolate. Savoury versions are also made with ingredients like crawfish or other seafood.

Beignets are typically served hot and fresh, right after frying and dusting with powdered sugar. They are often enjoyed as a breakfast pastry, snack, or dessert. In New Orleans, they are commonly served with a café au lait (coffee with hot milk) and are especially popular during Mardi Gras season.

This recipe comes from Phillippa Davis and I first tried it in 2015. It’s fun, really quick and you only need your standard stock cupboard ingredients to make it. Apples in the UK are generally at their best during the autumn months, typically from late September through November, this is the best time to visit your local farm shop, where invariably the produce is fresher and better than at the supermarket. The UK offers a diverse range of apple varieties, each with its unique flavor and texture. Some of the most popular apple varieties in the UK include Cox's Orange Pippin, Bramley, Egremont Russet, and Gala, among others.

For this recipe I would recommend either Granny Smith or Pink Lady. Granny Smith apples are acidic and that will balance the deep frying and give a sharper flavour. Pink Lady also stand up to spices such as cinnamon really well. If you prefer a softer, sweeter apple, then opt for a Golden Delicious.

Click play to see a quick guide on how to make Apple Beignets with Cinnamon

Song for this recipe:

What’s This? - Danny Elfman

Audiobook for this recipe:

…And Away - Bob Mortimer

Ingredients:

• 100g x Plain flour

• 1 tsp x Baking powder

• 1 x egg

• 125ml Milk

• 3 or 4 small crunchy apples (e.g. Granny Smith or Braeburn), peeled, cored and cut into 8

• 2 tsp x light brown sugar

• A pinch of ground cinnamon to sprinkle at the end

• A very good dollop of clotted cream per person

Directions:

1. To make the batter, whisk the flour and baking powder together.  Beat the egg in with the milk in a separate jug and then pour into the flour mixture and whisk until smooth.  If you are preparing this as part of a meal then you can pop the batter in the fridge and bring it out when ready.

2. Add the apples and stir them so they are coated in the batter.

3. Heat about 700ml of sunflower oil in a deep fat fryer or a deep frying pan (I always use our wok) until it is hot but not smoking.  Take the apple pieces out of the batter one at a time and allow the excess to drop off.

4. Gently place (don't drop) the apples into the hot oil and fry until they turn golden brown.

5. Remove the apple pieces with a slotted spoon and drain on kitchen paper.

6. Place on a plate or in a bowl and sprinkle the brown sugar and cinnamon over the top.

7. Serve with the big dollop of cream.