These are Amazing!! Sea Salt Caramel Beignets

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Heat the milk until lukewarm, between 120°F and 130°F (49°C–54°C). Sprinkle in the yeast, stir gently, and let it stand for 5 minutes.
2. In a separate bowl, whisk the cooled melted butter, the whole egg and extra yolk, the sugar, vanilla and salt for about a minute until well beaten. Pour in the milk and yeast mixture.
3. Add the flour gradually, about ½ to ¾ cup at a time, whisking until no clumps remain. When the batter thickens, switch to a spatula and keep adding flour slowly, using 3½ cups for the dough and keeping the remaining ½ cup for dusting.
4. When a soft, sticky dough forms, knead it on a well-floured surface for 4 to 5 minutes, dusting with flour as needed.
5. Return the dough to the bowl, cover with a towel, and proof beside a warm stove or over a bowl of steaming water (the bowl must not touch the water) for about 1½ hours, until doubled in size.
6. Punch the dough down gently and turn it onto a floured surface. Roll it into a 12x12-inch square without flattening it too much.
7. Score and cut the dough into 16 small squares with a bench scraper or sharp knife.
8. Place the squares on a floured baking sheet, cover with a clean towel, and proof for another 30 minutes.
9. Heat about 1½ inches of oil in a large pot over medium heat until it reaches 325°F. Fry 4 to 6 beignets at a time for 3 to 5 minutes, turning them every minute, until deep golden brown all over. Lower the heat if they brown too fast.
10. Lift the beignets out gently and drain them on a wire rack set over paper towels.
11. Combine 1 cup sugar with 2 teaspoons cinnamon in a medium bowl. While still very hot, toss each beignet in the cinnamon sugar until well coated, then return to the rack.
12. While the dough proofs, make the caramel: put 1 cup sugar and 1/4 cup water in a medium saucepan and do not stir. Cook over medium-high heat without stirring until it simmers, then cook 5 to 8 minutes until it starts to caramelize.
13. When the syrup is golden brown, carefully add the warm heavy cream gradually, as it will boil and foam. Add the softened butter and sea salt, then whisk until the butter has fully melted.
14. Remove the sauce from the heat, stir in the vanilla bean paste or extract, and let it stand at room temperature. Reheat if it thickens and cools too much.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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