Apple Cider Beignets with Butter-Rum Caramel Sauce

From the kitchen of Carly

Crispy fried beignets stuffed with spiced apples, then drizzled with a dark rum caramel that's equal parts buttery and boozy. The vinegar in the sauce cuts through richness, keeping these pillowy pastries from becoming heavy. Pure indulgence that tastes like fall.

Apple Cider Beignets with Butter-Rum Caramel Sauce

Apple rings dipped in sparkling cider batter, fried until the outside is shatteringly crisp and the inside stays tender. The trick is keeping oil at a steady temperature and not wrestling the apples as they cook. Serve warm with a dark caramel sauce spiked with rum, the kind that pools on the plate and begs for double dunking.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupsugar
  • 3 tbspunsalted butter, cut into pieces
  • 1/3 cupwater
  • 1/4 cupdark rum
  • 1/2 tspcider vinegar
  • 1/4 cupheavy cream
  • 1About 8 cups vegetable oil, divided
  • 2Golden Delicious apples
  • 1 3/4 cupself-rising cake flour, divided
  • 1 largeegg
  • 3/4 cupsparkling apple cider
  • 1Confectioners sugar for dusting
  • 1a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter

Instructions

  1. Pour the sugar into a 12-inch heavy skillet and set it over medium heat. Stir with a fork at first to distribute the heat evenly, then stop stirring once the sugar begins to melt and let it go, swirling the skillet occasionally, until the sugar turns dark amber. Stir in the butter, water, rum, vinegar, and a pinch of salt, the caramel will seize and steam hard, then drop the heat to low and stir occasionally until everything dissolves back into a smooth sauce. Pour in the cream, bring it to a boil while stirring, then pull the pan off the heat and let the sauce cool to warm.

  2. Position a rack in the middle of the oven and preheat to 250°F. Nestle a cooling rack inside a large shallow baking pan and set it aside.

  3. Pour enough oil into a 5- to 6-quart heavy pot to reach a 2-inch depth. Clip on your deep-fat thermometer and bring the oil up to 375°F over medium-high heat.

  4. While the oil heats, peel the apples and cut them crosswise into 1/4-inch-thick rounds. Use the 1-inch cutter to punch out the cores, then pat the rings thoroughly dry with paper towels.

  5. Measure 1 1/4 cups of the flour into a large shallow bowl and hollow out a well in the center. In a small bowl, beat the egg with a fork, then stir in the sparkling cider and 1 tablespoon of oil. Pour that mixture into the well and stir with the fork just until a lumpy batter comes together.

  6. Working in batches of 3 or 4 rings at a time, dredge the apple rounds in the remaining 1/2 cup flour and shake off the excess. Dip each one into the batter, letting any extra drip back into the bowl, then lower them carefully into the hot oil. Fry, turning once with a slotted spoon, until golden brown on both sides, about 2 minutes per batch. Lift them onto the rack and keep warm in the oven while you fry the rest, bringing the oil back to 375°F between each batch.

  7. Right before you sit down to eat, dust the warm beignets generously with confectioners sugar. Give the caramel sauce a good stir and serve it alongside for dipping.

Tips from the kitchen

  • Dry your apple rings thoroughly after cutting; any water clings to the batter and creates soggy spots. Pat them between paper towels.
  • Don't stir the batter smooth. Lumps mean the batter stays light and clings better to the apples. A fork is all you need.
  • If your oil temperature drops below 375°F, the beignets absorb grease instead of frying. Use a thermometer and wait for oil to recover between batches.
  • Dredge apples in the dry flour first, then dip in batter. The flour layer helps the batter grip and create an even crust.

Variations

  • Calvados swap: Replace rum with apple brandy for a drier, more sophisticated sauce that doesn't compete with the apples.
  • Spiced version: Add 1/4 teaspoon cayenne and a pinch of nutmeg to the batter for warm spice notes that lift the cider flavor.
  • Savory turn: Use apple cider vinegar in the batter, skip the confectioners sugar, and serve with a sharp cheddar cream instead of caramel.
  • Peach beignets: Swap peaches for apples and use peach nectar in place of sparkling cider. The caramel stays the same.

Make ahead and storage

Leftovers keep in an airtight container in the fridge for up to 2 days, though they're best fresh. Reheat briefly in a 350°F oven to restore crispness. The caramel keeps up to a week refrigerated and reheats gently over low heat.