Baked Beignets with Cafe au Lait Glaze

• Course Dessert

Prep time

Cook time

Servings

Ingredients

• 2 tbsp Water warm
• 1 tsp gluten-free Fast Ride Yeast
• 1/2 tsp Granulated Sugar
• 1 cup Gluten-Free Multi-Purpose Baking Mix plus more for rolling
• 1/2 cup Coconut Flour
• 2 tbsp Granulated Sugar
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 tsp 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

Instructions

1. 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.
2. 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.
3. To make Café au Lait glaze, whisk 2 Tbsp. milk and instant espresso in a medium bowl until instant espresso is completely dissolved. Add 1/2 cup powdered sugar gradually, whisking continuously, until smooth. Add more powdered sugar by the tablespoon 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.