Orange Scented Beignets Recipes

RICOTTA BEIGNETS

Steps:

• Cover a baking sheet with several layers of paper towels.
• In a large bowl, whisk the ricotta to loosen it slightly. Add the eggs and egg yolk and whisk to combine. Add the granulated sugar and orange zest and whisk to combine. Scrape the seeds from the vanilla bean and add the seeds to the bowl (use the pod for vanilla sugar; see Chef's Notes) and whisk to combine. Add the flour, baking powder, and salt and whisk just to combine--do not overmix. The batter can be used immediately or refrigerated overnight (see Chef's Notes).
• In a medium pot, heat about 4 inches of oil over medium heat. You can either attach a deep-fry or candy thermometer to the pot and heat until it reads around 325 degrees F (162 degrees C) or just use a little bit of batter to test the oil temperature: If the batter immediately sizzles and rises to the surface, the oil is ready; if the batter begins to brown immediately, the oil is too hot--remove it from the heat and let it cool somewhat, then try the test again.
• Working in batches so you don't overcrowd the pot, drop tablespoons of dough (I use a No. 60 or 1-tablespoon scoop, but you can just wing it) into the hot oil and fry, turning occasionally, until the beignets are golden brown on both sides, 3 to 4 minutes. Use a slotted spoon or a spider to lift the beignets out of the oil and set them on the paper towels to drain.
• Transfer the warm beignets to a serving platter. Sift powdered sugar generously over them and serve immediately.

ORANGE-SCENTED BEIGNETS

Steps:

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