Description
Creamy New Orleans Beignets offer a delightful French Quarter experience with powdered sugar-dusted pillowy pastries. Southern bakeries have perfected this classic sweet treat that brings pure comfort and joy to eager dessert enthusiasts.
Ingredients
Scale
- 2 cups oil
- 1 large egg
- 1 ½ cups gluten-free flour blend
- ⅓ cup canned coconut milk (150 ml)
- 6 tbsps warm water (110°F)
- 2 tbsps sugar
- 2 tbsps melted butter
- 2 tsp dry active yeast
- ½ cup powdered sugar
- 1/8 tsp salt
Instructions
- Yeast Activation: Dissolve sugar in warm water, sprinkle dry active yeast, and allow the mixture to become frothy and bubbly, indicating yeast is ready for dough preparation.
- Dough Preparation: Blend gluten-free flour and salt in a large mixing bowl. Introduce activated yeast, coconut milk, whisked egg, and melted butter, mixing until a soft, slightly sticky dough forms.
- Dough Rising: Drape dough with plastic wrap and place in a warm environment, such as a slightly heated oven with door slightly open. Allow dough to rise and double in volume for approximately one hour.
- Shaping and Cutting: Dust wax paper with gluten-free flour, gently roll dough to ½-inch thickness. Slice into 1-inch squares using a pizza cutter or sharp knife.
- Frying Process: Heat oil in a deep Dutch oven or cast iron skillet to 350°F. Carefully lower beignet squares into hot oil, frying in small batches until both sides achieve a golden, crispy texture.
- Finishing Touch: Remove beignets onto paper towels to drain excess oil. While still warm, generously dust with powdered sugar, ensuring complete and luxurious coverage.
Notes
- Activate Yeast Carefully: Ensure water temperature is between 100-110°F to wake up yeast without killing it; bubbles and foam indicate successful activation.
- Create Warm Rising Environment: Use slightly warmed oven or draft-free spot to help gluten-free dough rise effectively; consistent temperature promotes better texture.
- Control Oil Temperature: Maintain steady 350°F during frying to prevent soggy or burnt beignets; use candy thermometer for precise monitoring.
- Handle Delicate Dough Gently: Gluten-free dough requires soft touch; avoid overworking to maintain tender, light texture during rolling and cutting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg