Beignets Souffle

1/2 cup water
4 tablespoons butter, at room temperature
Pinch of salt
1/2 cup all-purpose flour
2 large eggs
1/8 teaspoon orange oil or 1 tablespoon dark rum (optional)

Combine water, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the flour all at once. Stir vigorously until the mixture leaves the sides of the pan and forms a ball around the spoon. (If a ball does not form almost immediately, hold the saucepan over low heat and beat briskly a few seconds). Cool slightly.

Add the eggs, one at a time, and beat vigorously until the mixture is smooth and glossy after both additions. Add the flavoring, if desired, and beat again.

Add oil to a wok, heavy skillet or deep fry to a depth of about 1 1/2 inches. Heat to 365 degrees F. Drop dough by tablespoons into hot fat. Fry until browned on all sides and center is cooked through, about 2 minutes per side. Fry and test one first to determine approximately cooking time. Drain on paper towels.

Serve hot dusted with confectioners' sugar.

Makes about 20 golf ball-size beignets souffle.