Salted Caramel Beignets by Chef Rachael Afra

                         

        Salted Caramel Beignets

                                                             Yields: 12  Beignets; Serves: 4-6 people

         These will help you make friends, honestly! These beauties are Lousinana's doughnuts enjoy with a cafe au lait or hot chocolate. While in New Orleans, take a trip to Cafe Du Monde to enjoy these staple desserts that are great anytime! 

Beignets

3/4 c. warm water 

1 t. active dry yeast

1/4 c. sugar

1 egg

1/2 c. whole milk or evaporated milk

3 c. bread flour

1 t. salt

Vegetable oil for deep-frying

1 1/2 c. powdered sugar

Salted Caramel Sauce

2 c. sugar

6 T. butter

1/2 c. heavy cream

1/2 t. Himalayan Salt

Procedure

1. In a large bowl, add your yeast, while you heat up the water. The water should be around 115 degrees, if the water is hotter it can kill the yeast. Add the water to the yeast and mix till incorporated. Leave for 10 mins to activate, it will get frothy. 

2. In a separate bowl, add your milk, egg, and sugar and mix really well, and add to your yeast. 

3. Mix your bread flour and salt, then slowly add it to your wet ingredients, one cup at a time. 

4. Start mixing the dough till all ingredients are incorporated and nothing is left over at the bottom. If the dough is too dry, add 1/4 water little by little to make sure all the ingredients get incorporated. 

5. Once the dough is mixed, it will be smooth like a ball, and if you push on the dough and it springs back it's ready to proof. 

6. Cover the dough, and place it in a warm spot near the oven for 1-2 hours. 

7. In a wok or deep-fryer, get your oil ready at 350 degrees, and cut your beignets into squares. Place them carefully, in the hot oil. Fry 1-2 minutes on each side.

Salted Caramel Sauce

1. In a large fry pan or saucepan, add your sugar, and place under medium heat. 

2. Move the sugar around once you start to see it melt. It will change color, the longer you have it on heat the darker it will become. Be careful, not to let it burn. 

3. Add your butter, it will start to bubble, and stir. If the butter separates the caramel, take it off the heat and mix till you see it smooth. Be careful the sugar is very hot and can burn you severely. 

4. Once the graininess has gone, slowly add the cream, the cream is colder than the hot sugar it will start to bubble. Slowly stir and add accordingly till all is incorporated. 

5. Take off the heat, and add your salt.

Chef's Note: 

The caramel sauce will thicken, just be careful since it can burn you severely. Always, always add things slowly, and be fierce to mix but with caution. To clean your pan, add water to your pan and put it on the stove, the water will boil off the sugar, and just discard it so you can wash your pan.