Beignets Soufflé

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  • 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)


  1. 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.
  2. Add the eggs, one at a time, and beat vigorously until the mixture is smooth and glossy after both additions.
  3. Add the flavoring, if desired, and beat again.
  4. Add oil to a wok, heavy skillet or deep fry to a depth of about 1 1/2 inches. Heat to 365 degrees F.
  5. 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.
  6. Drain on paper towels.
  7. Serve hot dusted with confectioners' sugar.

Yield: about 20 golf ball-size beignets soufflés