Ingredients
4 Granny Smith apples, peeled
2½ cups milk, warm but not hot
2 sachets (14g) instant dry yeast
¼ cup caster sugar
2 free-range eggs
2 free-range egg yolks
2¾ cups plain flour, sifted
Vegetable oil, for deep-frying
1 cup brown sugar
125g unsalted butter
½ cup cream
Method
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Cut each apple in half, remove the core, then trim the rounded ends to make them more even. (Reserve trimmings for a snack.) Arrange apple slices on a plate, then microwave on MEDIUM (60%) for 3 minutes, until just tender enough to be pierced with a knife. Don’t allow to soften. Chill until completely cool.
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Combine warm milk, yeast, sugar, eggs, yolks and 2½ cups of the flour in a bowl, then beat with a spoon until very thick and sticky. Cover, then set aside for 1 hour, until risen.
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Dust apple slices with remaining flour, then dip into batter. Fry in hot (170°C) vegetable oil for 8-10 minutes, until deep golden. Drain beignets on paper towel.
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Meanwhile, combine brown sugar, butter, cream, vanilla and salt in a medium saucepan on high heat. Boil rapidly for 3 minutes, until thickened. Dust apple beignets with icing sugar, then serve with caramel sauce and ice-cream.
