In a medium saucepan over medium heat, warm milk until it begins to simmer. Stir in buttermilk and pour the mixture into the bowl of a stand mixer fitted with a dough hook. Stir in year and sugar, let rest 5 minutes.

Add flour, baking soda, salt and spices to the bowl. Mix on low until the dough comes together, approximately 3 to 4 minutes. Cover tightly with plastic wrap and let rise for an hour.

In a deep, heavy bottomed pan, heat 2 inches of canola oil to 375 degrees.

Turn out dough on a floured, flat work surface. Roll dough out to 1/2 inch thickness and cut into 1 1/2 to 2 inch squares.

Working in batches, fry the beignets in groups of 4 or so, cooking until golden brown, approximately 2 to 3 minutes. Remove with a slotted metal spoon to a paper-towel lined baking sheet.

To make the caramel sauce, heat sugar for the caramel in a medium saucepan over medium heat, stirring constantly. Once it becomes a liquid and turns amber in color, add butter, stirring carefully until melted as it will bubble up! Gently add heavy cream, stirring constantly carefully (it’ll bubble up again!). Allow to boil for 1 minute and then remove from heat.

Stir in the salt and cool slightly before using.

When ready to serve, dust with confectioners’ sugar and drizzle over salted caramel.