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."
Recipe information
Total Time
45 min
Yield
Makes about 24 beignets
Ingredients
1
1
1
1
1
1
1
1
2
4
1
1
Need to make a substitution?
Preparation
Step 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.
Step 2
Add eggs 1 at a time, beating well after each addition.
Step 3
Preheat oven to 200°F with rack in middle.
Step 4
Heat 2 inches oil to 360°F in a wide 4-quart pot over medium- high heat.
Step 5
Meanwhile, stir together almond flour, cinnamon, and remaining 1/4 cup sugar in a shallow bowl.
Step 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.
Step 7
Roll warm beignets in almond sugar and serve immediately.