Cooking and Serving: 40 minutes | 12 beignets
Ingredients
3 cups (420 g) Gluten Free Bread Flour | ¼ teaspoon cream of tartar | 2 ⅔ teaspoons (8 g) instant yeast
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 12 beignets
Ingredients
3 cups (420 g) Gluten Free Bread Flour
¼ teaspoon cream of tartar
2 ⅔ teaspoons (8 g) instant yeast
¼ cup (50 g) granulated sugar
½ teaspoon kosher salt
12 ounces evaporated milk, at room temperature
1 ½ tablespoons white vinegar
4 tablespoons (48 g) nonhydrogenated vegetable shortening, melted and
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
Vegetable oil, for frying
1 cup (115 g) confectioners’ sugar, for sprinkling (plus more as necessary)
Instructions
In the bowl of your stand mixer, place the flour, cream of tartar, instant.
whisk to combine well
Add the evaporated milk, vinegar, shortening and eggs, and mix on low speed.
with the dough hook until combined.
Raise the mixer speed to medium and knead for about 5 minutes. The dough is a.
Spray a silicone spatula lightly with cooking oil spray, and scrape down the.
Transfer the dough to a lightly oiled bowl or proofing bucket large enough.
oiled top to your proofing bucket).
Place the dough in the refrigerator for at least 12 hours and up to 3 days.
Notes
PREPARE THE DOUGH FOR SHAPING.
* On baking day, line a rimmed baking sheet with unbleached parchment paper,
spray it with cooking oil and set it aside.
* Turn out the chilled dough onto a lightly floured surface and, using the
scrape and fold kneading method
and using a very light touch, sprinkle the dough with more flour and knead it
lightly, sprinkling with flour when necessary to prevent it from sticking,
scrape the dough off the floured surface with a floured bench scraper. Fold
* Repeat scraping and folding until the dough has become smoother. Do not
overwork the dough or you will incorporate too much flour and it will not
* Turn the dough out onto a lightly floured surface. Sprinkling lightly with
flour as necessary to prevent sticking, roll it out into a rectangle that is
about 1/2-inch thick.
* Spray a large piece of unbleached parchment paper generously with cooking
spray, and transfer the dough to the greased paper.
* With a floured rolling pin, continue to roll out the dough into a rectangle
about 1/4-inch thick and about 12-inches square, sprinkling very lightly with
flour as necessary to prevent sticking.
* With a pizza wheel, pastry wheel or sharp knife, trim any ragged edges to
create a proper square. Slice the rectangle into 12 3-inch squares.
* Transfer the squares to the prepared baking sheet, placed about 1 inch apart,
and cover loosely with an oiled piece of plastic wrap.
* Set in a warm, draft-free location to rest and rise slightly for about 20
* While the dough is finishing its final rise, place about 3 inches of frying
oil in a large, heavy-bottom stockpot.
* Over medium-high heat, clip a candy/frying thermometer to the side of the
stockpot and bring the temperature of the oil to 325°F.
* For best results, keep a close eye on the temperature of the oil and maintain
the proper temperature in between batches of frying dough.
* Uncover the risen dough and place the worst-looking beignet in the hot oil
and fry until light golden brown all over (about 1 minute per side). The
dough will puff up as it fries.
* This first piece of dough dirties the oil a bit (slightly dirty oil fries
more evenly than completely clean dough). If the dough browns too quickly or
fries in a speckled fashion, the oil is too hot.
* Remove the beignet from the hot oil. Place it on a paper towel-lined plate to
* Place the remaining 11 beignets in the hot oil in batches of about 2 to 3
until light golden brown (about 1 minute per side). Drain on paper
* After all of the beignets are fried and while they are still warm, sprinkle
both sides liberally with confectioners’ sugar.
* To cover the beignets evenly and completely with confectioners’ sugar, place
the sugar in a large zip-top plastic bag, and then place the warm beignets in
the bag about 4 at a time.
* Seal the bag, shake vigorously, then remove the beignets from the bag.
* Serve immediately. If you’ve never had a warm beignet, you don’t know what
About using the dough the same day you make it.
If you prefer, you may make and use this dough on the same day. It will not be
as easy to handle, but you can still work with it.
To use it the same day it is made, after making the dough, cover it as directed
and set it to rise in a warm, draft-free environment to allow it to rise to
double its size (about 1 hour).
Once it has doubled, place it in the refrigerator for at least 15 minutes or
until it is chilled. This will make it much easier to handle. Then, continue
with the rest of the recipe instructions.
Nutrition information is automatically calculated, so should only be used as an