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
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.
