Cardamom Flavoured Beignets 

Ingredients

• 450g flour (1 Ib, 3 ½ cups) all-purpose flour
• ¼ cup granulated sugar
• 1¼ teaspoon Fleischmann’s instant yeast
• 3/4 teaspoon salt
• 2 teaspoons ground cardamom 
• ½ cup warm water (about 110ºF) 
• ½ cup whole milk
• 1 large egg
• 50g (3 tablespoons) butter or margarine, softened
• Oil for deep frying
• Icing (Confectioners’) sugar, for coating

Instructions

1. In the bowl of a stand mixer, whisk the flour, sugar, yeast, salt and cardamom. Make a well in the centre.
2. In another bowl, whisk together the water, milk and egg. Add the water-milk mixture and butter or margarine to the flour. Using the dough hook attachment mix until it forms into a ball. Knead for five minutes .(The dough should be firm and a bit sticky at this point)
3. Transfer the dough onto a lightly floured surface and knead about 1 minute until it loses it’s stickiness. Form into ball and place in a lightly oiled bowl. Cover with cling film (plastic wrap), and let stand in a warm place about 1 hour or until doubled in size.
4. Knock back the dough on a lightly floured surface, then roll into a 14-16 inch square, flipping over from time to time and lightly dusting with flour to avoid sticking.
   Using a pizza wheel or sharp knife, cut dough into 11/2 to 2-inch squares.
5. Place squares on a floured baking sheet or parchment paper and cover loosely with plastic wrap. Let rise in a warm place for 30 minutes.
6. Heat the oil in a medium pot or a deep-fryer to a temperature of 350ºF. Add a few squares to the hot oil and deep fry, rolling them around constantly with a fork, until golden brown, 1 to 2 minutes. Transfer the beignets to a large bowl lined with a paper towel to drain. Deep fry the rest of the beignets.
7. Using a fine sieve, coat the beignets with the confectioners’ sugar and serve warm.

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