- 3/4 cup warm water (about 110 degrees F)
- 1/4 cup granulated sugar, divided
- 1 1/2 teaspoons active dry yeast
- 1 large egg, lightly beaten
- 2 tablespoons melted unsalted butter, slightly cooled
- 1/2 cup buttermilk
- 3 1/2 to 4 cups bread flour
- 1/2 teaspoon salt
- 1 peeled and shredded Fuji (or other sweet) apple
- 1/2 teaspoon ground cinnamon (optional)
- canola oil for frying
- 4 cups powdered sugar
- In measuring cup, whisk together warm water, sugar, and yeast. Allow to sit and rest for 10 minutes. Mixture should foam and froth. That’s right!
- In a small bowl, whisk together egg, butter, and buttermilk. Set aside.
- In a large bowl, whisk together 3 1/2 cups flour and salt. Add the yeast mixture, and egg mixture and stir with a wooden spoon to combine. The mixture will be fairly thick. Add the apples and cinnamon (if using) and stir to combine. The mixture will become more wet when the apples are added.
- Use a wooden spoon to work and knead the dough together for about 10 minutes. Remove from the bowl and place on a lightly floured work surface and gently knead for 5 minutes.
- Lightly grease the large bowl with a bit of melted butter or nonstick cooking spray. Return the dough to the bowl, cover with plastic wrap, and allow to rest and rise for 1 1/2 to 2 hours or until doubled in size.
- Towards the end of the rising time, place about 2 inches of canola oil in a large, heavy-bottom pan. Insert a fry or candy thermometer and place over medium heat. Heat the oil to 350 degrees F.
- Place powdered sugar in a large bowl and set aside.
- Dump the dough onto a lightly floured work surface and gently knead for 5 minutes or until smooth. Use a rolling pin to roll the dough out into a 1/2-inch thick rectangle. Use a pizza sliver to slice the dough into 2-inch squares.
- Carefully lower 2 or 3 dough squares into the frying oil. The oil temperature will go down once the dough is added so just make sure to bring it back up to temperature before frying more beignets.
- Allow the dough to fry for 1 minute on each side, or until a beautiful golden brown. Immediately remove from the fryer and toss in the powdered sugar to coat. Serve immediately fresh from the powdered sugar bath.
- Return the oil to 350 degrees F and continue frying until all of the dough is sugared and devoured.