Mocha salted caramel beignets

Step 1

Make the beignet dough: In a 4-cup measuring cup, whisk together 1½ cups of milk, the sugar, and yeast. Set in a warm place for 10 minutes, until the yeast blooms and the mixture is foamy.

Step 2

In a large bowl, whisk together the flour, kosher salt, cinnamon, and 6 tablespoons cocoa powder.

Step 3

In a liquid measuring cup or small bowl, whisk together the remaining 1 cup of milk and the instant espresso powder until the espresso is dissolved.

Step 4

In a medium bowl, whisk together the eggs, melted butter, and vanilla until smooth.

Step 5

Add the egg mixture and the espresso-milk mixture to the yeast mixture and whisk until combined.

Step 6

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Step 7

Turn the dough out onto a lightly floured surface and knead until it comes together and is no longer sticky, about 10 minutes. Transfer the dough to a clean large bowl, cover with plastic wrap, and let proof in a warm place until doubled in size, about 2 hours. Alternatively, transfer the dough to the refrigerator and let proof slowly overnight, or for up to 24 hours.

Step 8

While the dough proofs, make the salted caramel: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 4–5 minutes. Add the butter and whisk until incorporated, 1–2 minutes. Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove the pot from the heat. Whisk in the vanilla and flaky salt. Transfer to an airtight container, straining through a fine-mesh sieve to remove any lumps, if needed, then refrigerate to thicken and cool completely before using, about 1 hour.

Step 9

Fry the beignets: Heat the peanut oil in a 6-quart pot over medium-high heat to 360°F (182°C). Line a baking sheet with paper towels and set a wire rack on top.

Step 10

In a small bowl, sift together the powdered sugar and remaining 2 tablespoons cocoa powder.

Step 11

Turn the beignet dough onto a lightly floured surface and roll out to a 12-inch square, about ¼-inch-thick. Trim the edges, then cut into 16 3-inch squares, discarding any scraps.

Step 12

Working 3–4 at a time, fry the beignets in the hot oil for 2–3 minutes on each side, until slightly darker in color around the edges. Remove from the oil using a slotted spoon or spider and transfer to the prepared baking sheet. Immediately dust with the powdered sugar mixture, then repeat with the remaining beignets.

Step 13

Transfer the salted caramel into a piping bag fitted with a small round tip.

Step 14

Using the tip of a small knife, poke a hole in the side of each beignet and slowly fill with the caramel.

Step 15

Arrange the beignets on a platter and serve immediately.

Step 16

Enjoy!

Step 17

RECIPE BY: Breana Jackson