Beignet Doughnut

Directions

1. 1
   Mound the flour in a large mixing bowl.
2. 2
   Combine the salt and 1 teaspoon of sugar and place them at 1 edge of the bowl.
3. 3
   Put the yeast on the other side.
4. 4
   (Do not mix the yeast and the salt yet; the salt will soak up the moisture in the yeast, killing it.)
5. 5
   Stir first the eggs, and then the beer into the flour.
6. 6
   Mix in 3 1/2 tablespoons water, incorporating the sugar, salt and yeast as you go and working until the batter is smooth.
7. 7
   Cover the batter with plastic and set it aside in the refrigerator to relax for at least 1 hour.
8. 8
   Whip the egg whites until they hold soft peaks.
9. 9
   Fold the whipped whites into the batter (this makes for lighter beignet).
10. 10
    Heat about 2-inches of oil in a deep pot over medium-high heat until the oil reaches 350 degrees F.
11. 11
    Slice the apple into 8 (1/2-inch) thick slices.
12. 12
    Mix the remaining 1 teaspoon of sugar with the cinnamon.
13. 13
    Dust the apple slices with cinnamon-sugar.
14. 14
    Working in batches of 2 or 3, dip slices of apple into the batter then carefully drop the beignet into the hot oil.
15. 15
    Fry the beignet until crisp and uniformly golden brown, about 4 minutes per side then drain on a plate lined with paper towels.
16. 16
    Allow the beignet to cool for a few minutes then sprinkle with confectioners' sugar and serve.