Cinnamon-Infused Apple Beignets with Caramel

Ingredients 0/14

Step 1

Warm 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 just comes to a boil. As soon as it boils, add the flour and cinnamon all at once, then stir vigorously with a wooden spoon right on the heat. Keep stirring until the dough pulls away from the sides and looks smooth.

Step 2

Transfer the dough to a bowl or your stand mixer and let it cool for about 10 minutes, stirring now and then. Once it’s not too hot, add the eggs one at a time, mixing well after each addition until the dough is shiny and smooth. Fold in the apples and set the dough aside.

Step 3

For the caramel, combine Sugar In The Raw, a quarter cup of Stevia In The Raw, and water in a small saucepan. Heat over medium-high, stirring until the sugar dissolves. Then turn up the heat and cook without stirring, just swirling the pan occasionally, until the syrup turns a deep amber color. Take it off the heat and carefully stir in a third of a cup of cider. If your caramel feels too thin, pop it back on the stove to reduce until it’s nice and syrupy. Finish by stirring in vanilla and half a teaspoon of salt, then set it aside.

Step 4

Heat oil to 365°F in a large, heavy pot or deep skillet. Drop spoonfuls of the dough into the hot oil in batches of about eight, frying until they’re golden brown all over. Use a slotted spoon to take them out and drain on paper towels. Repeat with the rest of the dough.

Step 5

When you’re ready to serve, drizzle the warm beignets with the caramel sauce and sprinkle a bit of cinnamon on top. Enjoy!