A few weeks ago I received this beautiful basket made in Rwanda as part of Macy’s Path to Peace program and the Macy’s Culinary Council’s Thanksgiving and Holiday Cookbook. The assignment was simple – make a recipe in the cookbook and show off the basket. Well simple if you don’t have picky eaters and food allergies. So after hours of pouring through the cookbook denouncing delicious recipe after recipe because I knew there was NO WAY my family would eat them, I found this:
This is Michelle Bernstein’s recipe for Zeppole which she discribes as a fried, sweet dough treat from Italy. Fried dough covered in powdered sugar, this I could do. This my family would eat. Except around here we call these Beignets – which is basically a fried sweet dough treat from France. The recipe looked easy enough and I’ve been wanting to tackle gluten free beignets for a while now, so here was my chance. I enlisted the help of my mom (she’s the cook / baker behind most of the recipes on the blog – we make a great team) and we made zappole / beignets. Did I also mention our theme this week is Winter for K’s preschool and these look like snowballs? Did you see what I did there?
Ok so first thing’s first ingredients -
For about 20 beignets you need: 4 tablespoons of butter, 1/4 cup of granulated sugar, 1/2 teaspoon of salt, 1 cup water, 1 cup gluten free flour blend, 1/4 teaspoon of xanthan gum, and 4 large eggs. You also need oil for frying and powdered sugar to cover them in.
As you can see I chose King Arthur’s Gluten Free Flour, this is important so pay attention. I’ve tried making beignets with other GF flours and they come our dense and cake like. Someone told me about the King Arthur Flour and how it was light and airy so I decided to give it a try. I will never use another gluten free flour again.
On to making the dough
First in a sauce pan you want to combine the butter, granulated sugar, salt and water over medium high heat and bring to a boil, stirring with a wooden spoon until the sugar is dissolved.
In a separate bowl combine your flour and xanthan gum. Once the sugar dissolves in the above mixture you want to stir your flour to the saucepan all at once with the spoon and reduce heat to the lowest setting. Stir until the dough comes together in a ball and is shiny.
Then you want to transfer the dough to your stand mixer bowl and let it cool to room temperature.
Once cooled using your paddle attachment you want to add the eggs in one at a time mixing until each is fully incorporated into the dough before adding another. Once the eggs have been added, remove the bowl, cover with plastic wrap and let the dough rest for 10 minutes.
While the dough is resting pour about 2 inches of oil in a pan and heat until 350 degrees on a medium-high heat.
Using a spoon to make balls of dough, drop about six balls of dough at a time into the hot oil and cook for about 4 minutes until golden brown.
Take them out of the oil and put them on plate lined with paper towels to drain.
Cover them in powdered sugar and ENJOY!
Eating them is the best part!
Join me tomorrow and I’ll tell you all about the beautiful bowl from Rwanda my beignets are showcased in, it’s so pretty and special I just felt it desired it’s own spotlight!
Disclaimer – I was contacted by Be Everywhere to participate in this post, I was given the cookbook and basket from the Macy’s Path to Peace program as compensation for this post. All opinions posted are 100% my own.