Salted Caramel Beignets
- Level: Intermediate
- Yield: about 15 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 1273
- Total Fat
- 132
- Saturated Fat
- 15
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 16
- Protein
- 3
- Cholesterol
- 82
- Sodium
- 213
- Total: 1 hr 40 min
- Active: 1 hr 40 min
Ingredients
Beignets:
2 quarts vegetable oil
1/2 cup (1 stick) unsalted butter
1/2 cup milk
1/2 teaspoon vanilla paste
1/4 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
Confectioners’ sugar, for dusting
Salted Caramel:
1 cup granulated sugar
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla paste
1 teaspoon flakey salt, such as Maldon
Directions
- For the beignets: Preheat a large pot with oil to 355 to 360 degrees F.
- In a medium pot, heat the butter, milk and 1/2 cup water over medium-high heat until it comes to a simmer. Add the vanilla paste and salt. All at once, add the flour and mix until well combined. Remove from the heat and slowly incorporate the eggs, one at a time, mixing with a wooden spoon until the batter is smooth and sticky.
- Drop a large spoonful (about 2 tablespoons) of dough directly into the oil. The dough will naturally free itself from the spoon. Cook until golden brown, 2 to 3 minutes per side, then remove to a paper towel. Repeat until you run out of dough.
- For the salted caramel: In a medium heavy-bottomed saucepan, cook the granulated sugar over medium heat, stirring until amber in color, then slowly add the heavy cream in small amounts at a time. The mixture will bubble up after each addition. Once all the cream is incorporated, add the butter, vanilla paste and salt, and mix until combined.
- Serve the beignets hot with the caramel sauce for dipping and dust with the confectioners’ sugar.