Orange-scented beignets

[Al-khiyal]

Orange-scented beignets

Recipe from Farid Zadi

Each of these incredibly tender golden puffs is like a warm little gift — break one open and be rewarded with the aroma of oranges and rose water. They're typically a yeast-leavened street food; Zadi's use of a choux paste "is a special touch, more for home cooking," he says. "And almond sugar belongs in the Algerian pastry lexicon."

Active time: 30 min

Start to finish: 45 min

Servings: Makes about 24 beignets

Ingredients

1 cup all-purpose flour

1/2 cup water

1/2 cup fresh orange juice

1/2 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 stick unsalted butter

1 teaspoon Middle Eastern rose water

1/4 teaspoon salt

2 tablespoons plus 1/4 cup sugar, divided

4 large eggs, at room temperature 30 minutes

About 4 cups vegetable oil for frying

1/4 cup almond flour

1/4 teaspoon cinnamon

Equipment: a deep-fat thermometer

Preparation

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.

Add eggs 1 at a time, beating well after each addition.

Preheat oven to 200°F with rack in middle.

Heat 2 inches oil to 360°F in a wide 4-quart pot over medium- high heat.

Meanwhile, stir together almond flour, cinnamon, and remaining 1/4 cup sugar in a shallow bowl.

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.

Roll warm beignets in almond sugar and serve immediately.

[Cheba_Mami]

Nice one! Shukran