Recipes

Apple Cider Beignet Recipe From The Rolling Stove's Troy Thomas

This week we featured a two-part interview with The Rolling Stove's owner and chef, Troy Thomas. Check out the other parts here and here. Troy agreed to share his recipe for apple cider bignets with Short Order readers -- perfect since Mardi Gras is only a few weeks away.


Apple Cideer Beignets

5 cups apple cider reduced to 1 1/2 cups
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
1 teaspoon vanilla extract
Oil, for deep-frying
3 cups confectioners' sugar

Mix reduced cider, sugar, and yeast in a large bowl and let sit for 10 minutes. In another bowl, beat the eggs, vanilla, salt and evaporated milk together.

Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour.

Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.

Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. deep-fry, flipping constantly, until they become a golden color.

After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss