Ingredients:

  • 450g Gluten-Free All-Purpose Flour
  • 50g Granulated Cane Sugar
  • 2.25 tsp Instant Yeast
  • 0.5 tsp Sea Salt
  • 150ml Warm Water
  • 100ml Whole Milk
  • 1 large Egg
  • 30g Melted Butter
  • 1 cup Powdered Sugar
  • 1 liter Neutral Oil

Instructions:

  1. Whisk warm water (38°C), granulated sugar, and instant yeast in a bowl. Let it sit for 5 minutes until foamy.
  2. Combine wet ingredients. Mix 100ml milk, 1 large egg, and 30g melted butter.
  3. Form the dough. Gradually pour the wet mixture into the dry, stirring until a sticky, cohesive ball forms.
  4. First rest. Cover the bowl with a damp cloth and let it sit in a warm spot for 30 minutes until slightly puffed and softened.
  5. Heat the oil. Fill your pot with 1 liter of neutral oil and bring it to 180°C.
  6. Roll it out. Dust a clean surface heavily with extra GF flour and roll the dough to 1cm thickness.
  7. Cut squares. Use a pizza cutter to slice the dough into 5cm squares.
  8. Fry in batches. Carefully drop 3-4 squares into the oil. Fry for 2 minutes per side until deep golden brown and inflated.
  9. Drain quickly. Remove with a spider strainer and place on a wire rack over paper towels for 30 seconds.
  10. Toss in sugar. While still hot, toss the beignets in 1 cup of powdered sugar. Wait for the sugar to cling to the heat.