Orange Scented Beignets with Winter Cider Drizzle

DOUGH: In the bowl of a standing mixer, fitted with the paddle attachment, place the sugar, egg yolks, orange zest, almond milk, brandy and vanilla extract. Mix for 1 – 2 minutes. Add in oil and continue mixing until thoroughly combined. In a separate bowl combine and sift together the flour, baking soda and salt. To the above mixture add the sifted dry ingredients, ½ cup at a time until fully incorporated, but not over-mixed. Use a rubber spatula to scrape sides of bowl as necessary. Place dough on a floured baking board and hand knead 3 – 5 minutes until smooth and elastic. Using a rolling pin, roll dough into a rectangle 6” x 12”, approximately ¼ inch thick. Cut into desired shapes, using assorted pastry circles or cookie cutters.

Heat approximately 2” frying oil in a deep pot until 350˚ F. reads on a candy thermometer. Place one at a time and fry on both sides until light and golden. Do not over-crowd! Remove from oil with a slotted spoon and drain on paper toweling.

Meanwhile, prepare the Winter Cider Drizzle.

Winter Cider Drizzle: In a small sauce pot combine all ingredients. Place over low- medium flame. Heat until simmering and allow to reduce by half the volume. Remove from fire, allow to cool.

Arrange on a decorative plate and top with sifted confectioner’s sugar. Serve with Winter Cider Drizzle.

Chef’s Tip: The Beignet dough can be prepared ahead of time and kept in the refrigerator. When needed, allow the dough to rest at room temperature for 20 minutes before you roll and cut into the desired shapes.

The Winter Cider Drizzle can be made up to two days ahead of time. Store tightly covered in the refrigerator. Bring to room temperature before serving.