Ingredients
1½cupsapple cider
1cuplukewarm water
¼cupgranulated sugar
1pkgactive dry yeast
2large eggs
1½tspkosher salt
1tbspapple pie spice,plus 2 tsp, divided
1cupevaporated milk
½stickunsalted butter,melted
7cupsbread flour,plus more for dusting
nonstick cooking spray,for greasing
½cuppowdered sugar
16cupscanola oil
2cupsapple cider
½cupbrown sugar
¼cupheavy cream
½stickunsalted butter,cubed
¼tspkosher salt
Preparation
In a large skillet over medium-high heat, bring the apple cider to a boil, then cook for about 10 minutes until reduced by half. Remove the pan from heat and let cool.
In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. Let sit for 10 minutes, until foamy.
In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter.
Add the yeast mixture to the egg mixture and stir to combine.
Add ½ of the flour and stir with a wooden spoon to incorporate. Add the remaining flour and stir until the dough comes together in a ball.
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until smooth.
Grease a clean large bowl with nonstick spray and place the dough in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for at least 2 hours, until the dough has doubled in size.
In a small mixing bowl, whisk together powdered sugar and remaining apple pie spice. Set aside.
In a large pot, heat the canola oil over medium heat until it reaches 350 degrees F. Place a wire rack over a baking sheet.
Turn the dough out onto a lightly floured surface and roll into a 12-inch square. Cut the dough into 36 2-inch squares.
Working in batches, fry the dough squares in the hot oil for about 1 minute per side until light golden brown. Transfer to the wire rack and immediately dust with the apple pie spice sugar.
In a large skillet over medium-high heat, bring the apple cider to a boil and cook for about 10 minutes until reduced by half.
Add the brown sugar to the reduced cider and continue cooking for about 5 minutes until the sugar dissolves completely and the mixture turns a deep amber color.
Add the heavy cream and whisk quickly to incorporate. Gradually add the cubed butter and whisk to melt completely. Whisk in the salt, then remove the pot from the heat. Cover with a lid to keep warm until ready to serve.
Serve the beignets warm with the cider caramel alongside for dipping. Enjoy!
