Orange Beignets with Cardamom Custard

These soft and fluffy beignets are such a hit when entertaining, especially when served with fragrant runny custard. The dough is best left to slowly rise in the refrigerator for 18-24 hours, so it’s a great make-ahead dish. Beignets are best eaten within 12 hours of frying.

BEIGNETS

175ml hot, not boiling, water

5g dried active yeast

50g caster sugar

440g flour, plus extra for kneading and

rolling

½ teaspoon salt

Zest of 1½ oranges

1 size 7 egg

120ml evaporated milk

35g butter, melted and cooled ½ teaspoon vanilla bean paste Canola or vegetable oil for deep frying 100g icing sugar for dusting CARDAMOM CUSTARD

300ml full fat milk

200ml cream

8 cardamom pods, seeds crushed 50g caster sugar

3 size 7 egg yolks

4 teaspoons cornflour

Beignets: In a small bowl, combine the water, yeast and 1 tablespoon of the caster sugar. Set aside for 10 minutes until the yeast is foaming on the surface.

In a large bowl or the bowl of a stand mixer, mix together the flour, salt and orange zest. Make a well in the centre and add the yeast mixture, egg, evaporated milk, melted butter and vanilla. Mix together then knead for 10 minutes. Scrape the dough out onto a floured benchtop and shape into a ball, using a little extra flour if the dough is too sticky to handle.

Place the dough in a large clean bowl and cover. Chill overnight in the refrigerator.

In a large pot, heat 6cm oil to 180°C. Line an oven tray with paper towels.

On a lightly floured bench, roll the dough into a rectangle roughly 1cm thick, then cut into squares 5cm in width.

Fry the dough in batches for 2-3 minutes until puffed up and golden brown. Use a slotted spoon to transfer to the lined baking tray.

Place the icing sugar in a large bowl. Add the beignets and toss until completely coated.

Cardamom custard: Place the milk, cream and crushed cardamom seeds in a saucepan. Bring to a simmer then set aside for 10 minutes.

In a large heatproof bowl, whisk together the caster sugar and egg yolks until pale. Sift in the cornflour and whisk again.

Pour one-third of the milk mixture into the egg mixture and whisk to combine. Add the remaining milk and stir through. Pour the custard back into the saucepan through a sieve to remove any large cardamom seeds. Return to the heat and stir over a low heat for 7-10 minutes, or until thickened.

Serve the beignets with the warm, runny custard. Makes 18–24 beignets