Monday, May 31, 2010

Orange Beignets

1 C flour
1 C water/orange juice*
1/2 tsp grated lemon zest
1 tsp lemon juice
1/2 C butter
1/4 tsp salt
2 Tbls sugar
4 large eggs

* 1 C total, combination of water and OJ
more juice makes a stronger orange flavor

4 C vegetable oil

1/4 C sugar
1/4 C almond flour
1/2 tsp cinnamon

In a large saucepan, bring water, orange juice, lemon zest, lemon juice, butter and salt to boil. Add flour all at once and stir vigorously. Remove from heat and continue stirring until flour is evenly incorporated. Cool 5 minutes. Add eggs, one at a time, beating well after each egg.

Heat about 4 C of vegetable oil (2 inches deep) over medium-high heat to 360°. Meanwhile combine sugar, flour and cinnamon. (I'm allergic to almonds, so I used peanuts ground superfine.) Once oil is hot, drop dough by tablespoons into oil; fry, turning once, until puffed and dark golden brown. Keep the dough balls small or the outsides will be dark brown and the insides still doughy. Transfer with a slotted spoon to paper towels to drain briefly; roll warm beignets in almond-cinnamon-sugar and serve immediately.

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