Orange-Scented 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

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.
2. Add eggs 1 at a time, beating well after each addition.
3. Preheat oven to 200u0b0F with rack in middle.
4. Heat 2 inches oil to 360u0b0F in a wide 4-quart pot over medium- high heat.
5. Meanwhile, stir together almond flour, cinnamon, and remaining 1/4 cup sugar in a shallow bowl.
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 360u0b0F between batches.
7. Roll warm beignets in almond sugar and serve immediately.

flour, water, orange juice, lemon zest, lemon juice, butter, eastern rose water, salt, sugar, eggs, vegetable oil, almond flour, cinnamon, thermometer

Taken from www.epicurious.com/recipes/food/views/orange-scented-beignets-241509 (may not work)