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Powdered Doughnut Beignets with Apple Rum Sauce
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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
Serving

4
Main Ingredient
Apples
Ingredients
  • 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
Directions

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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