Cinnamon Apple Beignets with Caramel Sauce

1 . Stage

In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.

2 . Stage

Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.

3 . Stage

Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.

4 . Stage

In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.

5 . Stage

Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.

6 . Stage

In a large heavy pot or deep skillet, heat oil to 365 degrees F.

7 . Stage

Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.

8 . Stage

Remove with a slotted spoon and drain on paper towels.

9 . Stage

Repeat with remaining dough.

10 . Stage

To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.