Step 1

For the beignets: Preheat a large pot with oil to 355 to 360 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve the beignets hot with the caramel sauce for dipping and dust with the confectioners’ sugar.