Gluten Free Baked Beignets with Café au Lait Glaze

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Beignets are delicious donuts popular in New Orleans. This recipe inspired by New Orleans beignets takes all their good qualities—sweet, tasty, tender, and great with coffee—but leaves out messy deep frying and mountains of powdered sugar. These are so delicious, you won’t even have to tell anyone they’re gluten free.

Ingredients

  • 2 Tbsp. warm water
  • 1 tsp. Hodgson Mill Fast Rise Yeast, (1/2 pkg)
  • 1/2 tsp. granulated sugar
  • 1 cup Hodgson Mill Gluten Free Multi Purpose Baking Mix, plus more for rolling
  • 1/2 cup Hodgson Mill Coconut Flour
  • 2 Tbsp. granulated sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. Hodgson Mill Xanthan Gum
  • 3 Tbsp. coconut oil, room temp
  • 1/2 cup milk
  • 1 tsp. lemon juice
  • 2 eggs, beaten
  • 1 tsp. vanilla extract
  • 2 Tbsp. milk
  • 3/4 tsp. instant espresso, or instant coffee
  • 1/2-3/4 cup powdered sugar
  • more powdered sugar, for glaze/topping

Directions

Proof yeast in small bowl with 2 Tbsp. warm water and ½ tsp sugar until bubbly. Meanwhile, in large bowl, combine dry ingredients. Add coconut oil, and stir with fork until the coconut oil is evenly distributed and the mixture looks like bread crumbs. Add milk, lemon juice, eggs, vanilla extract, and proofed yeast; stir vigorously until well combined. Mixture will be very thick and difficult to stir. Cover and let rise in a warm place 1 hour.

Preheat oven to 400°F. Prepare large baking sheet with parchment paper or nonstick spray. Turn risen dough onto a clean surface lightly sprinkled with Gluten Free Multi Purpose Baking Mix. Knead gently for one minute. Sprinkle lightly with more gluten free baking mix if it sticks to your hands. Roll out to ¾-to 1-inch thick.  Cut into 3-inch by 3-inch squares, and cut squares diagonally to make triangles. Knead scraps again and re-roll, continuing until you have used all the dough. Transfer triangles to a baking sheet. Cover with plastic wrap and let rise 20 minutes.  Bake 8-10 minutes, until edges are very lightly browned and they are springy when lightly pressed. If you are not making glaze, toss with powdered sugar and serve immediately while warm.

To make Café au Lait glaze, whisk 2 Tbsp. milk and instant espresso in a medium bowl until instant espresso is completely dissolved. Add powdered sugar gradually, whisking continuously, until smooth.  Add more powdered sugar by the teaspoon as needed, until it reaches the correct consistency.  (When you dip a spoonful and drizzle it back into the bowl, you should see a defined ribbon of icing on the surface for a moment.) Spoon, pour, or drizzle over beignets. Let glaze dry for a few minutes, and when shiny, sprinkle lightly with powdered sugar. Serve immediately.

Notes


Beignets are best served warm, on the day they are made. You may still find them delicious on day 2, if they are kept covered at room temperature.


Makes 36-48 3-inch long beignets Print this Recipe

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