french donuts

The best, sea salt caramel beignets recipe! Fluffy, cinnamon sugar coated donuts with a salted caramel dipping sauce. Amazing!

Sea Salt Caramel Beignets Recipe (video)

milk

dry active yeast

unsalted butter (melted)

egg yolk

white granulated sugar

tsp vanilla extract

salt

all-purpose flour (divided)

cinnamon

water

heavy cream (warm)

butter (softened)

tsp sea salt flakes

vanilla bean paste (or vanilla extract)

Prepare the yeast dough first. Heat the milk in the microwave, or on the stovetop, until it’s lukewarm and between 120F and 130F (49C-54C). Sprinkle in the yeast, mix it gently, then let the mixture stand for 5 minutes.

In a separate bowl, combine the melted (cooled) butter, egg and egg yolk, sugar, vanilla, and salt. Whisk for about a minute, until the eggs are well beaten. Pour in the milk and yeast mixture next.

Gradually begin adding the flour, about ½ to ¾ cup at a time, whisking after each addition until no clumps remain. Once the batter thickens, switch to a spatula and continue adding the flour slowly. You’ll need 3 ½ cups of all-purpose flour for the dough. The remaining ½ cup for dusting your work surface.

Once a soft and sticky dough forms, turn it out onto a well-floured work surface. Gently knead the dough for 4 to 5 minutes, sprinkling a touch of flour over the top as needed.

Place the kneaded dough back into the mixing bowl, cover with a towel, and set next to a warm stove, or over a bowl of steaming water (bowl should not touch water!), to proof. The dough needs to be doubled in size, which takes about 1 ½ hours.

Making the Dough:

Once the dough has proofed and doubled in size, punch it down gently to release the trapped air, then turn out on a floured work surface. Using a rolling pin, gently roll the dough into a 12x12-inch square, trying to press the dough too flat.

Next, using a bench scraper or a sharp knife, score then cut the dough into 16 small squares. The squares don’t need to be perfect, and the ends usually come out as little triangles.

Place the shaped dough onto a large baking sheet dusted with flour. Cover the tray with a clean towel and let the donuts proof for another 30 minutes.

Shaping the Donuts:

Next, it’s time for deep frying! Pour about 1 ½ inches of oil into a large pot or deep pan. Heat the oil over medium heat until it reaches 325F.

Drop 4 to 6 donuts at a time into the hot oil. Fry them for 3 to 5 minutes, turning them every minute, until they’re a rich, golden-brown color all over. If the donuts are browning too quickly, reduce the heat!

Carefully and gently remove the donuts from the hot oil and place onto a wire rack. Place a sheet of paper towels underneath the rack to catch excess oil.

Deep Frying Instructions:

For the coating, simply combine 1 cup sugar with 2 teaspoons ground cinnamon in a medium bowl.

The donuts need to be dipped into the sugar while they’re still super-hot and just out of the oil. Gently drop them into the cinnamon sugar, turning them until they’re well coated, then place back onto the cooling rack.  

Sugar Coating:

While the dough is proofing either the first or second time, prepare the salted caramel dipping sauce.

Pour the sugar and water into a medium sized saucepan and do not stir! Cook the sugar over medium-high heat. Once it comes up to a simmer, do not stir and let the sugar cook for 5 to 8 minutes, until it starts to caramelize.

Once the syrup is a golden-brown color, carefully pour in the heavy cream. The sauce will boil and foam, so add it gradually. Add in the butter and sea salt next, then whisk the syrup until the butter is completely melted.

Remove the sauce from the heat and add in the vanilla paste or extract. Allow the caramel to stand at room temperature.

Caramel Sauce:

These incredible caramel beignets are best enjoyed right away! Wait about 10 minutes for the donuts to cool, then dip them into warm caramel sauce. Reheat the sauce if it has thickened and cooled too much.

Serving Suggestions:

Nutritional info is calculated for the sugar coated beignets only! The caramel sauce is adds approximately 57 calories per tablespoon.

Nutritional Info Note:

https://www.youtube.com/watch?v=KSzKYBi4oAg

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/caramel-beignets/

My favorite donut recipe, ever! Fluffy, cinnamon sugar-coated beignets with warm sea salt caramel dipping sauce. These are as heavenly as they sound! I love to enjoy these pillowy donuts while they’re still warm, dipping them into warm caramel sauce!
They’re made with a soft yeast dough, which is then deep-fried until golden. The donuts are coated right away in a simple sugar coating. My homemade caramel dipping sauce is super easy to make, too! You’ll love these caramel beignets from the first bite!

Get the full recipe here: https://tatyanaseverydayfood.com/caramel-beignets/

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Contents of this video:
00:00 Introduction
00:53 Making the Yeast Dough
02:47 Proofing Instructions
03:13 Sea Salt Caramel
04:27 Shaping the Donuts
05:43 Heating Oil for Frying
06:11 Cinnamon Sugar
06:29 Frying the Donuts
08:03 Taste Test


#caramel #beignets #donuts #desserts #tatyanaseverydayfood #recipe

These are Amazing!! Sea Salt Caramel Beignets | Coated with cinnamon sugar!

How to make soft, sweet, and delicious New Orleans style Beignets. Don&#039;t forget to check out my step by step photos and tips above!

Beignets

water (between 110 (F))

sugar ((100 grams))

active dry yeast ((1 envelope))

egg (room temperature)

milk (or evaporated milk (120 milliliters) room temperature)

vanilla extract ((10 milliliters))

All Purpose flour ((450 grams))

unsalted butter (at room temperature (42 grams))

vegetable oil (for deep frying or peanut oil)

sugar ((60 grams))

Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.

Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.

Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.

Attach a dough hook then add the remaining flour and begin mixing on medium speed, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ cup of flour.

Transfer the dough to a large, lightly oiled bowl then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours.

Add about 3 inches of oil to a large pot fitted with a candy thermometer and place over medium-high heat. Cover a wire cooling rack with a few layers of paper towels.

Once risen, roll the dough into a ½ inch thick rectangle on a well floured surface. Cut into 2-2 ½ inch squares using a pizza cutter.

Once the oil reaches 360F add the beignets 3-4 at a time; fry until the bottom is puffed and golden, flip over and remove with a spider or slotted spoon once the bottom is golden too. P

Place onto the paper towels then dust with powdered sugar and enjoy!

https://www.youtube.com/watch?v=W7rhpbcH6f8

My soft, pillowy, vanilla-scented Beignets are French donuts fried until golden brown then dusted with powdered sugar. These are the best New Orleans style beignets, and they're impossible to resist!   Beignets are soft, sweet, and delicious square donuts that are insanely delicious and highly addicting, I mean is there anything better than freshly fried, warm donuts served with a cup of hot coffee? Making homemade beignets might seem daunting but they’re actually super easy to make. 

RECIPE: https://preppykitchen.com/beignets/

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Beignets Recipe

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