Beignets are puffs of dough that arequickly deep fried and smothered in confectioner's sugar. These yeastydoughnuts are full of gluten and are unique to New Orleans, so you might think you'll never enjoy Café du Monde-stylebeignets again. Not a chance! With this easy recipe, you can share a delicious gluten-free version with friends and family (and even Louisiana natives)!
1 cup warm water (110 F)
¼ cup granulated cane sugar
1 package rapid rise yeast
1 large egg
½ cup evaporated milk (dairy orsee directions below for non-dairy)
3 ¾ cup Jules Gluten FreeAll Purpose Flour
½ tsp. salt
2 Tbs. shortening
Vegetable oil for frying
Confectioner's sugar to dust beignets
Combine the warm water, sugar andyeast; stir and set aside to activate the yeast. Allow mixture tosit until it becomes frothy, at least 5 minutes. Meanwhile, beattogether the egg and milk. Add 1 cup of the Jules Gluten FreeAll Purpose Flour and the salt. Beat until integrated. Cut theshortening into small chunks and mix in with the 1 cup flour, egg andmilk. Slowly beat in remaining flour and the proofed yeast mixtureuntil completely mixed. The dough should not be stiff or sticky atthis point.
Turn the dough out onto a clean surfaceor pastry mat dusted with Jules Gluten Free All PurposeFlour. Roll gently into a ½-inch thick rectangle. Using alarge, sharp knife, cut strips of dough 2 inches wide, on a diagonal(not straight up and down, leaving a diagonal edge to the strips). Cut across these strips in the same way, creating diamond-shapedbeignets. Leave any scraps of dough to test the temperature of theoil – do not knead together and cut again.
Place cut beignets ontoa parchment-lined baking sheet and cover loosely with a damp towel. Allow to rise in a warming drawer or an oven brought to 200 F, thenturned off. The beignets will roughly double in size after risingfor 50 – 90 minutes.
After the beignets have risen, pourvegetable oil (high heat, preferably) into a large saucepan to adepth of 2-3 inches. Heat the oil on medium-high to 310 – 360 F. Test the temperature of the oil by using any risen scraps of doughremaining. Gently submerge a piece of dough in oil – if it risesto the top of the oil immediately and begins to bubble, the oil ishot enough; if it does not rise to the top of the oil, it is not hotenough. If the dough turns dark brown within 30 seconds of beingsubmerged, the oil is too hot.
Once the oil is to temperature, gentlysubmerge 2 – 3 beignets in hot oil and cook until lightly brownedand puffed on each side – approximately 1- 2 minutes only. Removewith a skimmer or slotted spoon to drain on paper towels, andsprinkle confectioner's sugar liberally over top of each beignet. Serve warm.
Yield: approximately 15 beignets.
Directions for Non-Dairy EvaporatedMilk:
Measure 1 cup non-dairy milk of choiceand pour into a small saucepan. Over low-medium heat, stir milkoccasionally to prevent a skin from forming or the milk from stickingto the pan. Heat until the milk is reduced by half to measure ½cup of liquid (allow approximately 30 minutes for this process). Once reduced, remove from heat and allow to cool slightly beforeadding to dough per recipe.