Beignets aux Pommes et Sauce Caramel

1.In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and ground cinnamon. Mix well to combine.

2.In another bowl, whisk together the egg, milk, and vanilla extract until smooth.

3.Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Fold in the diced apples gently.

4.Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).

5.Using a spoon or a small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and puffed up. Remove with a slotted spoon and drain on paper towels.

6.While the beignets are cooling, prepare the caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it.

7.Once the sugar is melted, add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up, so be cautious. Stir until smooth and then add the sea salt. Remove from heat and let cool slightly.

8.Dust the warm beignets with powdered sugar before serving. Serve them warm with a drizzle of the salted caramel sauce on top.