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