Apple Molé Beignets
This is an extra special recipe from Chef Eric at Eat Seattle for #MoléMonday
Makes 12 large or 30 small beignets
- 2 cups flour
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup milk
- Extra all purpose flour so beignets don't stick to surfaces
- Brown Paper Bag for serving
- 3 Tablespoons Powdered Sugar
Molé Apple Ingredients:
- 1 Large Honey crisp Apple, Chopped to 1/4 inch pieces
- 3 Tablespoons Indi Chocolate Molé Spice Rub
- 1 Tablespoon butter
- In a saute pan, melt butter on medium low heat, add chopped apples and indi chocolate Molé Spice Rub. Stir until rub is even distributed on the apples and let simmer for 5 minutes
- Heat a frying pan or cast iron skillet with 1 inch of canola or cottonseed oil to 375 degrees F (Medium High).
- Combine dry ingredients from beignet mix in large mixing bowl, add mole apples from saute pan. Add milk. Stir with a wooden spoon until dough forms. Too much stirring will result in flat, non fluffy beignets.
- Spread extra flour over hands and large surface. Roll out beignet dough until 1/4 inch thick.
- Cut dough into square pieces according to desired size and lay gently into the frying pan. Dough should brown and start to puff up within 1 minute. Adding too many beignets to the frying pan at once will lower the heat of the oil and result in flat beignets that take longer to brown.
- Flip beignets when they have become golden brown on the bottom and puffed up. Allow beignets to cook for an additional 45 seconds to 1 minute and remove from frying pan to plate with paper towel to dry.
- Repeat until all dough is fried. After 3-5 minutes of sitting on the paper towel, add beignets to brown paper bag with powdered sugar. Shake bag to evenly distribute sugar and serve hot with coffee.