Beignets with Salted Caramel Sauce

Beignets with Salted Caramel Sauce

I had a great first 4th of July weekend! It was great to be back in America. It rained on Friday so we had our little celebration at home on Saturday.

Beignets with Salted Caramel Sauce

I made coleslaw, pulled pork and served up the remaining American Flag Cake. We waved some sparklers around in the backyard after it got dark.


I made these Beignets a few weeks ago from the Founding Farmers Cookbook. The Founding Farmers was our favorite restaurant when we went to Washington DC. They have the best breakfasts. I was disappointed that the french toast logs were not included in the book but there are a ton of other amazing looking recipes.

I’ve never made Beignets before or even been to New Orleans so I have nothing to compare these too but I thought they were awesome. Light and fluffy donuts made with a choux style dough that are deep fried and dusted with powdered sugar. Serve with caramel sauce.

Beignets with Salted Caramel Sauce

Beignets with Salted Caramel Sauce


1 1/4 cups water

1 1/4 cups Skim milk

2 sticks + 2 tbs unsalted butter

3 tbs granulated sugar

2 tsp salt

3 1/3 cups bread flour

11 eggs

4 cups canola oil, for frying

powdered sugar, for dusintg


  1. Heat the oil in a heavy bottomed pot to 325 F.
  2. In a medium saucepan bring the water, milk, butter, sugar and salt to a boil over medium high heat. Add the bread flour and stir vigorously with a spatula until the batter pulls away from the sides.
  3. Remove from the heat and place the batter into the bowl of an electric mixer and mix for 30 seconds to release steam.
  4. Crack all of the eggs into a bowl and add them slowly to the batter, two or three at a time. Let the eggs incorporate before adding more. Once all the eggs are added beat the batter for 1 minute.
  5. Place 2 tablespoons of dough into the hot oil and fry the Beignets for 20 minutes. Turn over halfway through cooking. They should be golden brown and evenly cooked.
  6. Place on a wire rack and dust with powdered sugar and caramel sauce. Serve warm.

I received a copy to review, contains affiliate links

You Might Like: