- 3/4 cup warm water
- 1 1/8 tsp active dry yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1/2 cup milk
- 3 1/2 cups all-purpose flour, divided
- 2 Tbsp butter, softened
- 1 qt canola oil, for frying
- 1 cup sugar
- 1/4 cup light corn syrup
- 3 Tbsp water
- 3/4 cup heavy cream
- 5 Tbsp bourbon
- 8 oz bittersweet chocolate, chopped
- 1 tsp vanilla extract
- Powdered sugar, for garnish
For the dough, in the bowl of a stand mixer fitted with the dough attachment, add water and sprinkle yeast on top. Let sit for 5 minutes, then stir with a fork. Add sugar, salt, egg, milk, and 2 cups flour and mix on medium speed until all ingredients are fully incorporated, 5–7 minutes. Add butter and remaining 1-1/2 cups flour and mix until a ball of dough forms and pulls away from sides of bowl.
Remove bowl from mixer, cover tightly with plastic wrap, and refrigerate for 2–3 hours.
Working in batches, roll out dough to 1/4″-thick rectangles, and cut into 2″ squares.
Pour oil into a heavy bottom pot and heat to 350°. Fry beignets in batches, until they puff up and turn golden brown, flipping them halfway through the frying process, 4–5 minutes. Transfer beignets to paper towel-lined baking sheets. Let cool, about 3 minutes.
For the sauce, in a heavy saucepan over medium-high heat, add sugar, corn syrup, and water. Bring mixture to a simmer, stirring occasionally and brushing down sides of saucepan with a wet brush as needed, until syrup turns golden. Gently swirl pan and continue to simmer until mixture turns a deep amber caramel color.
Remove pan from heat and slowly add cream and bourbon, whisking constantly. The mixture will rise and bubble up while you add liquid. Add chopped chocolate and vanilla, and stir until melted. Serve with beignets.