caramel 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/

SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Bench Scraper: https://amzn.to/3DeEBwL
*Vanilla Bean Paste: https://amzn.to/3EWzQcH
*Digital Thermometer: https://amzn.to/3yYGIm0
*Beyond Borscht Cookbook: https://amzn.to/3u5b812
*The European Cake Cookbook: https://amzn.to/3dmo8IY
*Copper KitchenAid Mixer: https://www.williams-sonoma.com/products/kitchenaid-pro-line-stand-mixer-7-quart-copper/
*Epicurean Cutting Boards: https://amzn.to/3cCgefj
*Mauviel Copper Frying Pans: https://amzn.to/2RlNdvi
*CuisinArt Food Processor: https://amzn.to/2AtJ12f
*Glass Mixing Bowls: https://amzn.to/2C7dKlL

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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!

Small batch Amish donuts: cinnamon caramel donuts.

Cinnamon Caramel Amish Doughnuts

unsalted butter

all-purpose flour

baking powder

baking soda

nutmeg

sugar

buttermilk

vanilla extract

For the toppings:

caramel bits

heavy cream

First, in a small saucepan, add the butter...

First, in a small saucepan, add the butter and turn the heat to medium. It will begin to crackle and pop as it melts. Keep an eye on it. When the popping noises start to slow down, tilt the pan to gently swirl the butter. Keep an eye on it very closely, but keep cooking it until it smells nutty and brown bits appear in the butter.

We only need 2 tablespoons of butter for...

We only need 2 tablespoons of butter for the recipe, so measure out 2 tablespoons and use the small remaining amount for something else.

Next, preheat the oven to 350, and grease...

Next, preheat the oven to 350, and grease a donut pan with 6 spaces very well with oil.

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and sugar.

In a small dish, stir together the egg,...

In a small dish, stir together the egg, buttermilk, vanilla, and 2 tablespoons of the browned butter.

Add the wet ingredients to the dry, and...

Add the wet ingredients to the dry, and stir until well-blended, but do not over-mix.

Divide the batter between the spaces on the...

Divide the batter between the spaces on the donut pan, and bake for 8-10 minutes. The donuts will feel springy and a toothpick inserted will come out clean.

Let the donuts cool in the pan for...

Let the donuts cool in the pan for a few minutes before removing them.

Meanwhile, melt the caramel bits with 1 tablespoon...

Meanwhile, melt the caramel bits with 1 tablespoon of water in the microwave for about 25 seconds. Stop, stir and heat for 15 seconds, or until totally smooth and melted. Stir in the cream to thin out the caramel (oh, the irony!).

Using a wooden utensil, run it around the...

Using a wooden utensil, run it around the edge of each donut in the pan, and pop each doughnut out onto a wire cooling rack.

Whisk together the cinnamon and powdered sugar into...

Whisk together the cinnamon and powdered sugar into a shallow bowl, and set aside.

Dunk each doughnut in the caramel glaze, followed...

Dunk each doughnut in the caramel glaze, followed by the cinnamon-powdered sugar.

Sprinkle more cinnamon-powdered sugar on top before serving.

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