Sea Salt Caramel Beignets Recipe (video)
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!
Watch My Beignets Video Tutorial
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Ingredients for Making Beignets
Here are my tips for the main ingredients you’ll need to make these caramel beignets at home! Find the full list of ingredients in the printable recipe card below.
- Active Yeast: for making the yeast dough. Other types of yeast, such as quick-acting yeast, will also work well.
- All-Purpose Flour: regular flour, or bread flour, will both work well.
- White Sugar: used three times in this recipe, for making the dough, the coating, and for the sauce. Do not use brown sugar for the caramel!
- Heavy Cream & Butter: for making the caramel dipping sauce.
- Vanilla Bean Paste: I love to add this aromatic paste to the caramel sauce. It makes it extra special. You can use regular vanilla in place of it, too.
- Canola Oil: for deep frying the donuts. This oil is inexpensive and has little flavor and aroma, making it perfect for one-time use.
Supplies & Tools for the Recipe
Need some supplies or tools for making this recipe at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- Glass Mixing Bowls: these nesting bowls are easy to store and will keep you organized in the kitchen.
- Digital Thermometer: great for deep frying and for meats.
- Vanilla Bean Paste: a tasty addition for the caramel sauce!
- Copper Saucepan: perfect for making caramel and other sauces.
- Bench Scraper: this tool is great for cutting dough and for cleaning your work surface afterwards.
Preparing the Beignet Yeast Dough
I make these delicious caramel beignets with a super soft and buttery yeast dough. You’ll want to start the recipe with the dough, as it needs extra time to proof.
- Heat the milk in the microwave, or on the stovetop, until it’s lukewarm and between 120F and 130F. 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 the 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.
Simple Cinnamon Sugar
While traditional beignets are coated in confectioner’s sugar, this version is coated in a simple cinnamon sugar mixture. This coating goes so well with the caramel sauce!
Simply combine 1 cup sugar with 2 teaspoons ground cinnamon, then set aside.
How to Make Beignets
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 12×12-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.
- 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.
- 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.
Making Sea Salt Caramel Dipping Sauce
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.
How to Enjoy Beignets
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.
More Recipes!
Enjoyed this delicious donut recipe? Check out some of my other recipes you’re sure to enjoy!
- The Best Pumpkin Donuts: these are my favorite for pumpkin season! Fluffy pumpkin donuts coated with cinnamon sugar and filled with pumpkin whipped cream.
- Easy Apple Fritters: super easy apple donuts, made without yeast! These are deep fried, then coated in a cinnamon glaze. So delicious!
- Pistachio Baklava Rolls: these are addictive! Easy baklava-inspired rolls made with store-bought puff pastry and drizzled with honey.
- Apricot & Walnut Poppy Seed Rolls: a childhood favorite of mine! Ukrainian poppy seed rolls with a touch of dried apricots and walnuts. So delicious with a cup of tea.
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Sea Salt Caramel Beignets Recipe (video)
The best, sea salt caramel beignets recipe! Fluffy, cinnamon sugar coated donuts with a salted caramel dipping sauce. Amazing!
Ingredients
For Yeast Dough:
- 1 cup whole milk
- 1 tbsp dry active yeast
- 1/2 cup unsalted butter, melted
- 1 large egg, plus 1 egg yolk
- 1/2 cup white granulated sugar
- 2 tsp vanilla extract
- 1 tsp salt
- 4 cups all-purpose flour, divided
For Sugar Coating:
- 1 cup white granulated sugar
- 2 tsp ground cinnamon
For Salted Caramel Sauce:
- 1 cup white granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warm
- 1/4 cup butter, softened
- 1 tsp sea salt flakes, or 1/2 tsp regular salt
- 1 tsp vanilla bean paste, or vanilla extract
Instructions
Making the Dough:
- 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.
Shaping the Donuts:
- 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 12×12-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.
Deep Frying Instructions:
- 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.
Sugar Coating:
- 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.
Caramel Sauce:
- 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.
Serving Suggestions:
- 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.
Nutritional Info Note:
- Nutritional info is calculated for the sugar coated beignets only! The caramel sauce is adds approximately 57 calories per tablespoon.
Nutrition
Serving: 1donut | Calories: 229kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 157mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 220IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 2mg
Hi sweetie. It’s me I’m still here I’ve been writing loads of books with my smoked meat dishes and meals. This is over the top I mean it’s decadent and so yummy. This to me is heaven and the Carmel sauce I could eat that all day. But spend more time on the tread mill. Lol. I wanted to ask do you have any caramel recipes. You know the chewy ones. Ok brisket is ready to come off the smoker.
Remember my saying your my hero. And I’m a subscriber for life.
Hi Dennis! These are one of my favorite treats! I have them only a few times a year but well worth the effort to make them! I’ll be making them again in a few weeks for my husband’s birthday 🙂
Brisket sounds so delicious! Enjoy for the both of us. No, I don’t have a recipe for chewy caramels but that gives a great idea! I’ll add it to my list of recipes to make.