Cinnamon Apple Beignets Recipe

Warm liquids and bloom yeast

Combine the warm water (about 105–115°F / 40–46°C) and 1 tablespoon of the granulated sugar in a small bowl. Sprinkle the instant yeast over the liquid, stir once, and let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the flour, remaining 1 tablespoon granulated sugar, and salt.

Mix dough

Add the warmed milk, bloomed yeast mixture, melted butter, and the egg to the dry ingredients. Mix on low speed until ingredients come together, then increase to medium-low and knead 4–6 minutes until the dough is smooth and slightly tacky but not sticky. If mixing by hand, stir with a wooden spoon until shaggy, then turn onto a lightly floured surface and knead 6–8 minutes.

First rise

Shape the dough into a ball, place it in a lightly greased bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Chill

After the first rise, gently deflate the dough, cover, and refrigerate for 30–45 minutes to firm up. Chilling makes it easier to roll and fill.

Cook apples

While the dough is rising (or during the chill), melt 1 tbsp butter in a medium skillet over medium heat. Add the diced apples, brown sugar, and 1 tsp cinnamon. Cook, stirring occasionally, until apples are softened but not mushy, about 6–8 minutes.

Thicken and finish

Mix the cornstarch with the cold water to make a slurry, then stir it into the apples along with the lemon juice. Cook 1–2 minutes more until mixture thickens slightly. Remove from heat and let cool completely to room temperature before filling (important so it doesn't melt the dough or make it soggy).

Prepare coating

In a shallow bowl, sift together the powdered sugar and 1 tsp ground cinnamon. Set aside near the frying station. If using the optional glaze, whisk the vanilla and milk (or hot water) into the powdered sugar to form a thin drizzle; reserve for serving.

Roll and cut dough

On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Using a 3-inch round cutter (or a 2.5–3 inch rim of a glass), cut out rounds. Re-roll scraps gently and cut until dough is used. You should get about 18–24 rounds depending on thickness.

Fill and seal

Place about 1 teaspoon of the cooled apple filling in the center of half of the rounds. Lightly brush the edges with water, then top with another round and press the edges to seal well; pinch or crimp with a fork to ensure they are closed. Alternatively, fold into half-moon shapes and seal the edges. Place finished beignets on a parchment-lined tray while you heat oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat to 350°F (175°C) using a thermometer. Maintain temperature between 340–360°F while frying.

Fry beignets

Working in small batches (3–4 at a time depending on pan size), gently lower sealed beignets into the hot oil. Fry 2–3 minutes per side, turning once, until puffed and deep golden brown. Use a slotted spoon or spider to remove and let drain briefly on a wire rack set over a baking sheet or on paper towels.

Coat while hot

While still warm, toss the hot beignets in the powdered sugar-cinnamon mixture to generously coat. If you prefer glaze, dip the tops into the thin vanilla glaze or drizzle lightly. Optionally sprinkle a tiny pinch of salt over the glaze-covered ones to balance sweetness.

Serve the beignets warm for best texture. They are best eaten the day they are made. To store, keep cooled beignets in an airtight container at room temperature for up to 24 hours; reheat in a 350°F (175°C) oven for 6–8 minutes to refresh. The apple filling can be refrigerated separately for up to 3 days.