Cornmeal Beignets With Roasted Apples

• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, softened
• 2 Granny Smith apples, peeled and cored
• 1/4 cup milk
• 6 tablespoons unsalted butter
• 1/2 cup maple syrup
• 1/2 teaspoon salt
• 1 1/2 to 1 23 cups masa harina (corn flour)
• 5 eggs
• 3 cups corn oil
• Maple sugar or additional syrup

1. Preheat oven to 350 degrees.
2. Knead the cinnamon into the butter and rub the mixture all over the apples.
3. In a cake pan, bake the apples 45 minutes and remove.
4. When cool enough to handle, chop enough of them to make 1 cup.
5. Meanwhile, make the batter.
6. Combine 1/2 cup water with the milk, butter, syrup and salt in a saucepan.
7. Bring to a boil and cook over medium heat until the butter melts.
8. Stir in the corn flour and continue to stir until the dough forms a ball, 1 to 2 minutes.
9. Remove the dough to a mixing bowl and mix in the eggs, one at a time.
10. Beat until the dough is shiny, about 10 minutes.
11. Heat the oil in a skillet or fryer to 375 degrees.
12. Drop the beignets in, 1 heaping tablespoon at a time, and fry until golden, turning once, 2 to 3 minutes.
13. Top with maple sugar or drizzle with additional syrup.

cinnamon, unsalted butter, apples, milk, unsalted butter, maple syrup, salt, eggs, corn oil, maple sugar

Taken from cooking.nytimes.com/recipes/8721 (may not work)