Beignet Twists

6 tablespoons sugar
2 large egg yolks
2 tablespoons brandy
2 tablespoons whipping cream
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon vegetable oil (plus more for frying)
1 1/2 cups all purpose flour
Powdered sugar

Combine first 8 ingredients in medium bowl; add 1 tablespoon oil and whisk to blend.
Add flour 1/2 cup at a time, mixing until very thick dough forms; scrape out onto lightly floured surface. Knead until no
longer sticky, about 3 minutes. Roll out dough to 10x12-inch
rectangle. Cut lengthwise into 3 strips, then crosswise into 3/4-inch-wide strips.

Pour oil into large saucepan to depth of 1 inch. Heat oil to 350°F.
Working in batches, twist each strip of dough several times and drop into oil. Fry until golden, turning occasionally, about 2 minutes. Using slotted spoon, transfer beignets to paper towels and drain. Sift powdered sugar over. Serve warm or at room temperature. (Can be made 2 days ahead. Store airtight at room temperature.)

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Recipe submitted by 'Thunderbird'