Gluten Free Beignets
Fancy making adorable mini pillow shaped Beignets that are gluten free, dairy free and egg free? That's right, now you can with my Gluten Free Beignets recipe. Inspired by a recipe my son did in Food Technology that left me green with jealousy. I decided we, the free from community, too shall eat Beignets!
Servings: 20 servings
Calories: 72kcal
Equipment
- mini deep fat frier optional
Ingredients
- 250 g gluten free bread flour
- 150 g condensed milk
- 75 ml dairy free milk
- 7 g fast acting yeast
- 500 ml oil for frying I use vegetable as it's cheaper.
To dust with icing sugar
- 2 tbsp icing/confectioners sugar
To dust with cinnamon sugar
- 3 tbsp caster sugar
- ½ tsp sweet ground cinnamon normal cinnamon works fine too
Instructions
Making your own condensed milk version
- If making your own vegan condensed milk, do this first. You'll need a 400g tin of high fat coconut milk and 150g caster sugar. It will take 20mins to reduce and an hour to cool. [see notes]
Using shop bought condensed milk version
- In a large mixing bowl measure out your Gluten Free Bread Flour and tip in the fast acting yeast, give it a mix with a whisk to combine the yeast fully.
- Now tip the condensed milk into the flour and using a silicone spatula start to mix. It will be a dry mixture at this stage.
- Next add the 'milk' a tablespoon at a time. This seem laborious but depending on the type of condensed milk you use will depend on how much 'milk' you need. Mix to combine after each addition.
- Your looking for a paste that's quite soft but able to be kneaded gently in the bowl, no need to get the rest of the kitchen messy at this point!Cover with a damp cloth - I use a damp sheet of kitchen towel, and pop in the fridge for about 3 hours. Traditional doughs are left over night so feel free to make this ahead.
- After chilling, remove from the fridge, you're dough will be easier to work with now so knead gently to make it workable.
- Roll into a rough 20x20cm square and cut into 16-20 squares or rectangles.TOP TIP: the smaller you make these the puffier the insides when fried. Too big and big air pockets can develop leaving the Beignet a bit more dense - still delicious though.
- Leave your uncooked Beignets to one side and fill a large saucepan or wok with 500ml of oil. I use a wok as it's wider and easier to reach the Beignets to keep turning them. Heat your oil for 8-10mins on a high heat.
- Turn the heat down to medium high and test with an off cut of dough. If the diddy Beignet rises to the surface of the oil, the temperature is right.
- Place up to three Beignets (if making this size) into the hot fat, remember to lay them away from you to avoid getting splashed.
- Cook for 3 mins in total. I set a timer each time so I don't get distracted. You'll need to turn the Beignets in the oil 3-4 times to get an even colour so using tongs is best for this.
- Once your Beignets have gone a golden brown, remove and place on a cooling rack that's been covered with kitchen paper towels to absorb the excess oil.
- Repeat until you've fried all your Beignets.
- Once cool enough to touch roll in icing sugar or cinnamon sugar and serve immediately.
Notes
Empty a 400ml tin of coconut milk into a medium saucepan
Add 150g caster sugar and stir to combine.
Place on a high heat and stir until bubbling.
Turn heat down to a gentle rolling boil and leave for 15 minutes. Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour!
Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.
Nutrition
Calories: 72kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 0.04mg