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Gluten-Free Beignets

Name: Gluten-Free Beignets
Prep time: 1 h 30 min
Cook time: 15 min
Cuisine: Other
Ingredients: 200 g Mix Bread; 140 g Mix Pâtisserie; 1/2 tsp salt; 200 ml milk; 30 g sugar; 4 g fresh yeast; 1 medium egg, beaten; 30 g butter, melted; icing sugar; sunflower oil

20 people

1 hr 45 min - 1 hr 50 min

These gluten-free beignets are wonderfully light, airy and golden, finished with a generous dusting of icing sugar for a classic sweet treat.

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Cook

Preparation

in 1 hour and 30 minutes

Cooking

in 10-15 minutes

Cooling

in 5 minutes

In a mixing bowl, weigh and combine the two flour mixes. Using both mixes helps achieve a lighter, fluffier texture. Add the salt, sugar, beaten egg, melted butter, and the fresh yeast, lightly crumbled. Knead until a smooth, homogeneous dough forms. Cover and leave to rise for 1 hour.
After the dough has risen, heat plenty of sunflower oil in a saucepan. Meanwhile, divide the dough into two portions and roll each one out to a thickness of approximately 2 mm.
Cut the dough into squares and carefully place them into the hot oil, which should be maintained at 170-180°C. If you do not have a thermometer, drop a small piece of dough into the oil. The oil is ready when the dough fries steadily, puffs up, and gradually turns golden. This is important to ensure the beignets cook through and do not remain raw inside.
Once the beignets are golden and cooked, transfer them to a tray lined with paper towels to absorb any excess oil.
Finally, dust generously with icing sugar and serve.

Ingredients

200

Mix Bread

140

Mix Pâtisserie

1/2

tsp

salt

200

milk

sugar

fresh yeast