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']
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.
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