Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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!

Step 11

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.

Step 12

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

Step 13

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.

Step 14

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

Step 15

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.

Step 16

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.

Step 17

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

Step 18

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.

Step 19

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