Name: Salted Caramel Beignets
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: about 15 beignets
Ingredients: 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; 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.

Salted Caramel Beignets

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