How to Make a Yummy Cinnamon Apple Beignet Recipe

Step into the sweet symphony of flavors as we explore this delicious apple beignet recipe. Inspired by the classic French beignet, this recipe promises a delightful twist that will tantalize your taste buds. 

Picture the crisp sweetness of apples encased in a light, pillowy dough, fried to golden perfection. Join me in the kitchen as we make these irresistible apple beignets and add a touch of sweetness to your day!

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The Joy of Beignets

If you’ve ever wandered the enchanting streets of New Orleans, you probably found yourself knee-deep in powdered sugar at Cafe Beignet or Cafe du Monde, savoring those heavenly French beignets. 

I vividly remember my first escapade to the Big Easy as a music teacher, juggling 75 high school choir students on a trip that left me with so many wonderful stories. During the trip, I remember trying to eat a giant muffuletta and holding a live alligator. (Not at the same time!)

Amid the whirlwind of chaperoning duties, my love affair with beignets began. 

Fast forward to the present—next week, I’m heading back to New Orleans, but this time with my husband and absolutely zero chaperoning responsibilities. 

To commemorate the occasion, I’ve decided to whip up a delightful twist on the classic beignet – an irresistible apple beignet that promises to be a game-changer in your kitchen! 

Originating from New Orleans, a traditional beignet is a beloved treat, often associated with Mardi Gras festivities. Apple Beignets put a twist on the classic, incorporating slices of apple into the mix. 

Similar to an apple fritter, an apple beignet is a delightful combination of textures and flavors. Each bite reveals a golden brown exterior and a tender, cinnamon-infused apple interior.

Apple Beignet Ingredients

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Most everything you need to make cinnamon apple beignets is already in your kitchen. I love it when I don’t have to run to the grocery store!

I also love that this recipe doesn’t use tons of apples and doesn’t require active yeast.

Here is what you need:

• 1 cup water
• 1 Tablespoon sugar
• 1/2 cup salted butter
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 cup flour
• 4 eggs
• 1 1/2 cups apples, peeled and diced
• vegetable oil
• 1 cup powdered sugar

The Importance of Fresh Apples for Your Apple Beignets

The choice of fresh apples is a crucial element in creating a stellar apple beignet. Fresh apples not only contribute a crisp and juicy texture to the filling but also infuse the beignet with a natural sweetness that elevates the overall flavor profile. The distinct taste and firmness of fresh apples ensure that each bite provides a delightful burst of fruity goodness. 

But which apple variety to choose? 

When it comes to frying apples in batter, Granny Smith stands out as an excellent choice due to its firm texture and enduring tartness. If you prefer a slightly sweeter flavor, consider opting for Honeycrisp or Pink Lady apples.

How to Make Apple Beignets

There are two primary tasks to accomplish before the frying process begins: Preparing the beignet batter and prepping the apples. I found that it works best to make the batter first so the apple doesn’t have time to turn color after chopping.

Making the Apple Beignet Batter

Start by mixing and heating together the water, sugar, and butter in a  pan over medium heat. Let this come to a boil and then remove it from the heat.

Next, stir in the vanilla and cinnamon, and then slowly add the flour, mixing well with a wooden spoon so there are no pockets of flour.

This dough will start out as very lumpy but it does smooth out as you stir. Keep stirring until the dough pulls away from the side of the pan and starts to form a ball.

Next, add the eggs one at a time. As you add each egg, the dough will seem very “gloopy” and wet until the egg is incorporated. As I added each egg, I kept thinking “How is this going to become a dough?” 

But with continued stirring and patience, you end up with a very glossy and smooth batter!

Preparing the Apples

Begin by peeling your apples. The recipe calls for 1 1/2 cups of diced apples which, depending on the size of your apples is about 2-3 apples. 

I used an apple slicer to initially cut the apple into slices and then chopped them. While smaller pieces of apple will spread the flavor through your beignets, I like to have some larger pieces of apple in the beignet for a surprise jolt of apple flavor!

You can sprinkle the diced apples with lemon juice to prevent browning and enhance freshness if you think you can’t add them to the batter right away.

Once chopped, throw the apples into the beignet batter and stir so they are fully mixed in.

Deep Fry to Perfection

In a deep fryer or even just a deep pan, preheat 3 inches of vegetable or peanut oil over medium-high heat to 350 degrees. You will know you have the correct temperature when you throw a small piece of dough into the hot fat and it bubbles and starts to cook.

Carefully drop your apple batter by heaping teaspoons into the hot oil. (I wore an apron because the oil can “spit” and you don’t want to ruin your clothes!) Fill the pan with as many pieces of dough as can float on top of the oil and not touch each other.

Fry for about 2 1/2 minutes until golden brown and then flip the beignet over to its other side. This is the point when my mouth started to water! 

Another 2 1/2 minutes in the oil is all the fried dough needs. Remove the beignets with a slotted spoon and place them on a wire rack that sits on sheet pans lined with parchment paper. You can also put them on a plate lined with absorbent paper towels. The beignets will have a crispy exterior that is begging for you to bite into it!

Sprinkle liberally with powdered sugar. I mean “Go to town with the powdered sugar!” I like to use my grandma’s sifter so the sugar coats evenly and falls like snow on the beignets.

Apple Beignet

This apple beignet recipe is a delightful twist on the classic beignet. It has the satisfying crunch of fried apple dough combined with the delicious cinnamon-spiced apple center…all covered with a snowy coat of powdered sugar.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Course Dessert

Cuisine French

Servings 18 beignets

Calories 75 kcal

Equipment

• 1 large pan
• 1 deep fryer pan
• 1 spatula
• 1 spoon
• 1 paring knife
• 1 chopping knife
• 1 cutting board
• 1 Cooling rack
• 1 sifter

Ingredients

  

• 1 cup water
• 1 Tbls. sugar
• 1/2 cup salted butter
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1 cup flour
• 4 eggs
• 1 1/2 cups apples, peeled and diced
• vegetable oil
• 1 cup powdered sugar

Instructions

 

• Mix water, sugar, and butter in a pan over medium heat. Bring to a boil, then remove from heat.
• Add vanilla and cinnamon, then gradually mix in flour with a wooden spoon, ensuring no pockets of flour remain. Stir until the lumpy dough smooths out; Continue until it starts to ball up and pulls away from the pan's sides.
• Add eggs one at a time; the dough will appear wet and gloopy until each egg is fully incorporated.
• Peel and chop the apples. Stir the apples in the beignet batter.
• Preheat 3 inches of vegetable or peanut oil in a deep fryer or pan over medium-high heat to 350 degrees. Test the temperature by placing a small dough piece in the hot oil; it should bubble and start cooking.
• Carefully drop your apple batter by heaping teaspoons into the hot oil. Fry for 5 minutes (about 2 1/2 minutes on ech side) until gech side is golden brown.
• Remove the beignets from the oil with a slotted spoon and place on a cooling rack or paper towels. Sprinkle with liberlly with powdered sugar.

Keyword apple beignet

Eating Your Apple Beignets

There’s no better way to savor these Apple Beignets than fresh out of the fryer! 

But here are some other serving suggestions:

• Sprinkle cinnamon sugar on top.
• Serve hot from the pan with a side of vanilla ice cream.
• Cover with regular sugar for a crunchy beignet.
• Accompany with your favorite cafe au lait.
• Serve with a cup of hot apple cider.
• Slather with a swipe of natural peanut butter
• Drizzle the tops of the beignets with plain icing sugar.

Troubleshooting Tips

Don’t spoon enormous amounts of batter into the frying pan. The dough balls double in size when frying so it is better to start with a smaller amount.

Keep your apple beignets in a warm place if you can’t eat them right away.  These are best eaten when hot!

If you want the full beignet experience, toss the beignet from deep frying into a brown paper bag.  Fill with powdered sugar and shake!  Beignets the New Orleans way!

​Do Beignets Taste Good the Next Day?

Beignets are at their best when freshly served, but if you happen to have leftovers, store them in an airtight container on the counter for 2-3 days. You can also freeze them for up to 1-2 months.

 When ready to enjoy, simply reheat the beignets in the microwave for 15 to 20 seconds to savor them warm.

Can You Make Beignets in an Air Fryer?

Technically, yes. You can set your air fryer to 350 degrees and air fry beignets for 15 minutes. They will come out nicely browned and cooked all the way through. Their texture is a little like a popover or very light biscuit.

However, they will not have the glossy crunch that regular oil frying gives the beignets. Additionally, powdered sugar will not stick very well to the beignets.

While air frying can work if you are trying to avoid additional fat, I recommend sticking with oil frying.

“Laissez les bons temps rouler!” 

Let the good times roll!

In a nutshell, making apple beignets at home is a pretty cool experience! Whether you’re hosting a Mardi Gras celebration or simply craving a comforting treat, these beignets are a great way to elevate any occasion.

Full of wonderful apple cinnamon flavor and topped of with snowy powdered sugar, apple beignets are the perfect treat for any sweet tooth! 

You don’t have to go to culinary school to make these. Whether you’re a kitchen pro or just starting out, the easy steps here are an invitation to whip up some tasty homemade treats. So, share those apple beignets with your crew, and let the good times roll in your kitchen!

Cheers!

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