Orange Scented Beignets.
How nice does that sound?
Well they taste even nicer!
Beignets are like a french style donut.
There are a couple ways to make them and the more common recipe is closer to our American Style donuts so I’ve decided to show you a less common technique for Beignets and that is the pate a choux style recipe.
The result of this style recipe is more of a custard-y filling (although it is not custard at all, that’s the best way I can describe it) since it is far from a yeast raised dough and more like the filling of an eclair or cream puff (and rightly so, since this is the exact same dough only fried not baked!)
I also like this recipe because you don’t have to wait for the yeast to develop, its pretty much cook it on the stove then fry them up!
These beignets are like little orange scented gems of warm soft insides and lightly crisped almond-sugar coated outsides!
If that doesn’t sound like a real treat then I don’t know what is!
You can leave out the orange essense (the flower waters if you dont have them or don’t like them. They do impart a subtle flower-y taste to the dough that is very sophisticated and really brings this recipe to a new level) You have to use them sparingly though or you will have donuts that taste like perfume!
The Nice thing about this recipe is that it is very versatile and takes well to different spices and flavorings; so if you don’t like the orange idea then you can get really creative with other spices to incorporate into the pate a choux paste.
I was thinking gingered-cardamon dough rolled in cocoa nibs and powdered sugar, or lemon and lavender rolled in vanilla sugar!
Or forget about the infusions and just go straight up vanilla dough rolled in cinnamon sugar!
The possibilities are endless so get creative with your bad self! And be sure to share with me on my facebook page when you do!
Frying thermometer is helpful to keep the oil at a constant temperature
- 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
- 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.
- Add the flour all at once and stir vigorously with a wooden spoon as the flour absorbs the liquids.
- 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
- Transfer to dough to a mixing bowl and allow to cool for about 5 minutes.
- Add the eggs 1 at a time while mixing on medium speed.
- Scrape the bottom and sides of bowl as needed before adding another egg.
- In the meantime get the oil heating in a large heavy bottom sauce pot to 360°F
- 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.
- Fry for 4-5 minutes and then transfer to a sheet pan lined with paper towels to absorb the excess oil
- While they are still warm combine the almond flour, the other ¼ cup sugar and cinnamon and toss the warm beignets to coat well.
- Serve while warm with optional drizzle of ganache