Apple Cider Beignets with Butter-Rum Caramel Sauce

Name: Apple Cider Beignets with Butter-Rum Caramel Sauce
Cook time: 40 min
Total time: 50 min
Yield: Makes 4 to 6 (dessert) servings
Ingredients: 1 cup sugar; 3 tablespoons unsalted butter, cut into pieces; 1/3 cup water; 1/4 cup dark rum; 1/2 teaspoon cider vinegar; 1/4 cup heavy cream; About 8 cups vegetable oil, divided; 2 Golden Delicious apples; 1 3/4 cups self-rising cake flour, divided; 1 large egg; 3/4 cup sparkling apple cider; Confectioners sugar for dusting; a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets' lovely golden hue.

By Lillian Chou

September 17, 2007

Image may contain Food Bread Bagel Confectionery and Sweets

Apple Cider Beignets with Butter-Rum Caramel SauceRomulo Yanes

Cooks' Notes:

• If you can't find self-rising cake flour, you can substitute self-rising all-purpose. Use 1 cup in the batter and 1/2 cup for dredging. Increase cider to 1 cup and follow recipe as directed.
• Sauce can be made 3 days ahead and chilled, covered. Warm before serving.
• Beignets are best freshly made but can be fried 2 hours ahead and kept, loosely covered, at room temperature. Reheat beignets (they should not touch) on a rack set in a large shallow baking pan, uncovered, in a 325°F oven until hot, 15 to 20 minutes.

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