Recipe courtesy of Brian Jupiter

Powdered Doughnut Beignets with Apple Rum Sauce

  • Level: Easy
  • Total: 1 hr 35 min (includes rising time)
  • Active: 50 min
  • Yield: 4 servings
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1/4 cup plus 3 tablespoons granulated sugar

4 tablespoons warm water 

1/4 ounce dry yeast 

1 1/2 cups all-purpose flour, extra for dusting 

1 teaspoon kosher salt 

1 1/4 cup milk 

3 eggs, beaten 

1/4 cup buttermilk 

Vegetable oil, for frying

Powdered sugar, for dusting

Apple Rum Sauce:

5 apples, diced 

5 tablespoons brown sugar 

2 tablespoons ground cinnamon 

1 tablespoon ground allspice 

4 ounces spiced rum 

2 ounces amaretto 


Special equipment:
Deep fryer
  1. For the beignets: Combine the sugar, warm water and yeast. Add in the flour, salt, milk, eggs and buttermilk. Knead until fully incorporated. Cover with a damp cloth and allow the dough to rise for 45 minutes in a warm place.
  2. Preheat vegetable oil to 350 degrees F. Dust your counter top with flour. Roll the dough so it¿s 3/4-inch thick and cut into squares. Fry until the doughnuts puff up and turn golden brown, 5 to 6 minutes. Remove from the oil, drain the oil and dust the doughnuts generously with the powdered sugar.
  3. For the apple rum sauce: Heat a saute pan and add the apples, sugar and spices. Allow them to cook for about 3 minutes. Add the spiced rum and amaretto. Allow this to cook over low heat until the apples are soft. Puree the contents of the pan in a blender or food processor.
  4. Serve the apple rum sauce with the powdered doughnuts.

Cook’s Note

Dough may be frozen and saved for later use. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.