Active Time

　　30 min

　　Total Time

　　45 min

　　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."

　　

Ingredients

Makes about 24 beignets

　　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

　　

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.