Dining Chicago

Powdered Doughnut Beignets with Apple Rum Sauce
Powdered Doughnut Beignets with Apple Rum Sauce
Chef Brian Jupiter shows off his Southern roots with this sweet sensation that comes with a spirited dipping sauce.
Restaurant Frontier
Prep Time

1 min
Cook Time:

45 min

Main Ingredient
  • 1/4 oz dry yeast
  • 4 tbsp warm water
  • 1 1/2 cups plus 4 tbsp of flour
  • 1 tsp kosher salt
  • 1/4 plus 3 tablespoons of Sugar
  • 1 1/4 cup milk
  • 3 Eggs beaten
  • 1/4 cup buttermilk
  • 5 apples, diced
  • 4 oz spiced rum
  • 2 oz Amaretto
  • 5 tbsp brown sugar
  • 2 tbsp cinnamon
  • 1 tbsp ground allspice
Category: Desserts

Make the beignets:

  • Combine warm water, yeast and sugar.
  • Add remaining ingredients and knead until fully incorporated.
  • Cover with a damp cloth and allow dough to rise for 45 minutes in a warm place.
  • Preheat vegetable oil to 350 degrees.
  • Dust countertop with flour, roll dough to 3/4 inch thick and cut into squares.
  • Fry until the doughnuts puff up and turn golden brown. That takes approximately 5 to 6 minutes.
  • Drain oil and dust doughnuts generously with powdered sugar.

Make the apple rum sauce:

  • Heat a sauté pan and add apples, sugar and spices.
  • Allow them to cook for about three minutes.
  • Add the amaretto and spiced rum.
  • Allow this to cook over low heat until apples are soft.
  • Puree the entire contents of the pan in a blender or food processor.

Serve apple sauce with the powdered doughnuts.

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