Orange Scented Beignets
You can leave out the orange flower water and rose water if you do not have it or do not like it
Frying thermometer is helpful to keep the oil at a constant temperature
Serves: 2dz
  • All Purpose Flour 1 cup (125g)
  • Water ½ cup (120ml)
  • Fresh Squeezed Orange Juice ½ cup (120ml)
  • Unsalted Butter 8 Tablespoons (113g)
  • Orange Zest 2 teaspoons
  • Lemon Zest ½ teaspoon
  • Eggs 4 large (200g)
  • Granulated Sugar ¼ cup + 2 Tablespoons (divided) (50g + 28g)
  • salt ¼ teaspoon
  • Orange Blossom Water 1 teaspoon
  • Rose Water ½ teaspoon
  • Almond Flour ¼ cup
  • Cinnamon ¼ teaspoon
  • Oil for frying 4 cups
  • Ganache for drizzle is completely optional
  1. Combine the water, juice, zest, flower waters, 2 Tablespoons of sugar, salt and butter together in a medium heavy bottom sauce pot over high heat and bring to a boil.
  2. Add the flour all at once and stir vigorously with a wooden spoon as the flour absorbs the liquids.
  3. Continue stirring over medium-high heat for about 1 minute as the dough comes together it will form into a ball and resemble mashed potatoes
  4. Transfer to dough to a mixing bowl and allow to cool for about 5 minutes.
  5. Add the eggs 1 at a time while mixing on medium speed.
  6. Scrape the bottom and sides of bowl as needed before adding another egg.
  7. In the meantime get the oil heating in a large heavy bottom sauce pot to 360°F
  8. Once the oil comes to temperature fry the dough by the heaping tablespoons full and be careful not to splash as you add it to the hot oil.
  9. Fry for 4-5 minutes and then transfer to a sheet pan lined with paper towels to absorb the excess oil
  10. While they are still warm combine the almond flour, the other ¼ cup sugar and cinnamon and toss the warm beignets to coat well.
  11. Serve while warm with optional drizzle of ganache
Since beignets are best served ala minute the dough can be stored in the refrigerator for up to 1 week and fried as needed
Recipe by Gretchen's Bakery at