Beignets

2 tbsp warm water (105-110°)

½ tsp active dry yeast

2 tsp vegetable shortening

1 tbsp sugar & a pinch for proofing yeast)

3 tbsp whole milk (not right out of the refrigerator, see notes)

1 large egg white

3 tbsp boiling water

1 ¼ cup flour or 1 ¼ cup Trader Joe’s gluten free flour + heaping ½ tsp xanthan gum or 1 ¼ cup America’s Test Kitchen Gluten Free flour blend + heaping ½ tsp xanthan gum or 1 ¼ cup of your favorite gluten free flour + heaping ½ tsp xanthan gum (omit if your flour already contains this)

Pinch of salt

2 cups of neutral oil (like canola) for frying 

½ - 1 cup powdered sugar

Place warm water in small bowl.

Add yeast & pinch of sugar to the water, stir to dissolve. Let sit for up to 5 minutes until the yeast foams, which confirms the yeast is active. (If it doesn’t foam, throw it out & start again. If the yeast doesn’t activate, it may be the temperature of the water.)

While the yeast is activating, combine shortening, sugar, milk & egg white in a small bowl. Whisk together until well combined. Add boiling water & whisk together until well combined.

When the temperature of this mixture is 105-110°, add to the yeast mixture, stirring well.

Whisk together flour, xanthan gum, & salt. Add flour blend to yeast mixture. Stir gently to combine.

Cover loosely with plastic wrap & let rest in warm place for 1 hour.

Pour oil in deep pot or dutch oven, it should be about 2 inches deep. Using deep-fry thermometer, heat oil to 350-375°.

While oil is heating, divide dough in half & roll out each section one at a time on lightly floured surface to about 6 inches square. Cut into small squares with pizza cutter or sharp knife.

When oil is heated, drop in dough squares 1 or 2 or 3 at a time, (use large slotted spoon or wire basket scoop) so there is enough room for them to not be on top of each other. Fry on one side for 1-2 minutes, then flip over & cook about 1 minute more until golden brown on both sides. Remove from oil & place on wire rack lined with paper towels.

 Place powdered sugar in flat dish. Cool beignets for about 5 minutes, then place in powdered sugar & turn to coat completely.

 Best when served right away.

Notes:

This recipe is adapted from a recipe on dessertfortwo.com. Thanks for the easy recipe!

You don’t want your milk ice cold from the refrigerator (the temperature will affect the yeast). I measure my milk first, then leave it on the counter while I get everything else ready.

When choosing which pan to use to heat the oil, keep in mind that the heated oil may splatter, so you don’t want too shallow of a pan. A deeper pan will keep it from splashing out & making a mess, or burning you while you are cooking.

I recommend using a deep fry thermometer (you can get one on amazon for $10 - $20). It really does matter how hot the water is for activating the yeast, as well as how hot the oil is for frying.