Orange-Scented Beignets
Light and airy French doughnuts infused with orange and delicate rose water, finished with a fragrant almond-cinnamon sugar coating. These citrusy beignets are a sophisticated twist on the classic New Orleans treat.
Ingredients
- •1 cup all-purpose flour
- •½ cup water
- •½ cup fresh orange juice
- •½ teaspoon grated lemon zest
- •1 teaspoon fresh lemon juice
- •1 stick unsalted butter
- •1 teaspoon Middle Eastern rose water
- •¼ teaspoon salt
- •2 tablespoons sugar
- •4 large eggs
- •4 cups vegetable oil
- •¼ cup almond flour
- •¼ teaspoon cinnamon
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Sift flour. Bring water, orange juice, lemon zest and juice, butter, rose water, salt, and 2 tablespoons sugar to a boil in a heavy medium saucepan. Add all-purpose flour all at once and stir vigorously with a wooden spoon 3 or 4 times. Remove from heat and stir until all of flour is incorporated and dough forms a ball. Cool 5 minutes.
10 min
- 2.
Add eggs 1 at a time, beating well after each addition.
5 min
- 3.
Preheat oven to 200°F with rack in middle.
5 min
- 4.
Heat 2 inches oil to 360°F in a wide 4-quart pot over medium- high heat.
10 min
- 5.
Meanwhile, stir together almond flour, cinnamon, and remaining 1/4 cup sugar in a shallow bowl.
2 min
- 6.
Working in batches of 6, gently drop tablespoons of dough into oil and fry, turning once, until puffed and golden-brown, 3 to 4 minutes per batch. Transfer with a slotted spoon to paper towels to drain briefly, then keep warm in a shallow baking pan in oven. Return oil to 360°F between batches.
20 min
- 7.
Roll warm beignets in almond sugar and serve immediately.
5 min
