Brandy Caramel Beignets

In a medium bowl combine the dry ingredients, including yeast, and stir until blended.

Combine the egg with the buttermilk and vanilla and stir until blended.

Add the wet ingredients to the flour mixture and stir until all flour has been incorporated.

Batter will be sticky.

Dust counter surface with flour and continue to knead dough until smooth and slightly sticky to the touch.

Use additional flour as required. Dust a clean medium bowl with some flour and drop in dough ball.

Cover with plastic and let rest for about 2-3 hours or until doubled in size.

Punch down dough and turn onto lightly floured surface. Pat dough down with hands, forming an oval shape, about 1/4 inch thick.

Cut into squares approx. 1 1/2 inch.

Preheat oil for frying in a small heavy skillet. Oil should be about 3/4 inch deep for frying.

Drop about 6 beignets in hot oil and fry 1 minute on each side or until evenly browned.

If beignets are browning too quickly, remove pan from heat and allow oil to cool slightly.

Have a tray lined with paper towels ready to transfer cooked beignets.

Dust immediately with cinnamon and icing sugar.

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 slightly before serving.