Name: Orange-Scented Beignets
Cook time: 30 min
Total time: 45 min
Yield: 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

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Orange-Scented BeignetsWilliam Abranowicz

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."

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