Nothing says New Orleans like beignets. They are delicious dusted with icing sugar but if you want to make them more decadent, serve the beignets with the dipping sauces.
Brandy Caramel Sauce
Chocolate Bourbon Sauce
In a medium bowl, combine the 1¼ cup all purpose flour, baking powder, baking soda, salt, sugar and yeast.
In a small bowl, whisk together the egg, buttermilk and vanilla.
Add the egg mixture to the flour mixture and stir until the flour is incorporated. The dough will be sticky. Put the dough to a lightly floured surface and knead dough until smooth and slightly sticky the touch, adding more flour if necessary. Transfer the dough to a clean medium bowl dusted with a little flour. Cover with plastic wrap and let rest until doubled in size, about 1 ½ to 2 hours.
Punch down dough and turn onto a lightly floured surface. Using your hands, pat down dough and form into an oval shape, about ¼-inch thick. Cut into 1 ½-inch squares.
Preheat oil for frying in heavy skillet – oil should be ¾-inch deep for frying. When oil registers 365 degrees F, fry pieces of dough in batches (don’t overcrowd the pan) for 1 minute on each side or until evenly golden brown. Transfer beignets to a tray lined with paper towel to drain. Dust with cinnamon and/or icing sugar. Serve with sauces. Makes 30 beignets.
Heat sugar on high in a tall medium sized pot. When sugar melts and begins to turn a dark amber colour, remove from heat and add cream. Mixture will bubble up rapidly. Let stand for 5 minutes without stirring. Add the brandy and stir until smooth. Let cool before serving. Serve with the beignets.
Melt chocolate in double boiler. Heat whipping cream in a saucepan over medium heat until the cream just starts to boil. Stir cream into chocolate. Add bourbon, ginger, mace and cayenne to chocolate and stir. Pour chocolate mixture into fondue pot and keep warm. Serve with the beignets.