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Classic Soufflé Beignets

• 1 cup water
• 1/2 cup unsalted butter
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 1/4 cups flour, sifted
• 4 large eggs
• Vegetable oil for frying

In 2-quart saucepan, bring water, butter, sugar and salt to a boil. Remove from heat and add flour all at once. Mix well.

Return to heat and cook, stirring with a wooden spoon, until mixture dries and comes away from the side of the pan. This could take up to 5 minutes, but should take at least 2 minutes. Again remove from heat.

Add one egg to mixture. Beat with electric mixer for 1 minute. Add remaining eggs, one at a time, mixing in each for 1 minute.

Preheat oil in Presto® electric deep fryer. Drop rounded tablespoonfuls of batter into the hot oil. Cook until puffed and golden on both sides. Drain on paper towels. Serve warm Beignets with Orange-Honey Nut Syrup (below).

Greek-inspired Orange-Honey Nut Syrup

• 1 cup honey
• 1 cup water
• 1/3 cup sugar
• 4-inch stick cinnamon
• 2 teaspoons fresh lemon juice
• 1-2 teaspoons orange extract, or to taste
• 1/2 cup walnuts, chopped
• 1/2 cup pistachios, chopped

In medium saucepan, bring honey, water, sugar, cinnamon stick and lemon juice to a boil. Continue to boil, uncovered, until syrup is reduced enough to coat the back of a spoon, about 10 minutes. Remove from heat and add orange flavoring and nuts. Let cool to warm before serving with warm Beignets.