Powdered Doughnut Beignets with Apple Rum Sauce

  • 4 Servings
  • 1mPrep Time
  • 45mCook Time
  • 46mReady In
  • Category : Food
  • Subcategory : Desserts
  • Main Ingredient : Apples
  • Chef : Brian Jupiter

Chef Brian Jupiter shows off his Southern roots with this sweet sensation that comes with a spirited dipping sauce.


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


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.