Recipe courtesy of The 239 Naples
Recipe courtesy of The 239 Naples
Episode:
Barbecue, Beignets and Barbacoa
Gluten-Free Beignets
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- Level: Intermediate
- Total: 1 day 6 hr 15 min (includes proofing and cooling time)
- Active: 1 hr 20 min
- Yield: 24 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 888
- Total Fat
- 51 g
- Saturated Fat
- 12 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 9 g
- Sugar
- 55 g
- Protein
- 9 g
- Cholesterol
- 45 mg
- Sodium
- 564 mg
- Level: Intermediate
- Total: 1 day 6 hr 15 min (includes proofing and cooling time)
- Active: 1 hr 20 min
- Yield: 24 beignets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 888
- Total Fat
- 51 g
- Saturated Fat
- 12 g
- Carbohydrates
- 108 g
- Dietary Fiber
- 9 g
- Sugar
- 55 g
- Protein
- 9 g
- Cholesterol
- 45 mg
- Sodium
- 564 mg
Ingredients
Three Berry Sauce:
Toffee Sauce:
Strawberry Sugar:
Gluten-Free Dough:
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Directions
Special equipment:
a deep-fryer- For the three berry sauce: In medium pot on low heat, add the strawberries, blackberries, blueberries and granulated sugar and gently stir to incorporate. Let cook until soft, 35 to 45 minutes. Remove from the heat and let cool. Place in a blender and puree until smooth. Push through a fine-mesh strainer to remove all seeds and pulp.
- For the toffee sauce: Meanwhile, in a saucepan on medium heat, bring the cream to a simmer. Add the brown sugar and stir well. Let reduce on low heat for 30 to 45 minutes. Add the smoked salt and let simmer for 5 minutes. Remove from the heat and let cool.
- For the strawberry sugar: In a food processor, combine the granulated sugar and dried strawberries and blend until smooth and fully incorporated.
- For the gluten-free dough: In a stand mixer, add the gluten-free flour, granulated sugar and kosher salt and mix slowly. Activate the yeast in the warm water and whisk until all the granules are gone. Add the yeast mixture to the mixer and let mix on low for 10 minutes.
- Place the dough in a container, then cover with a damp towel and let proof for 4 hours. Cut and portion the dough into six 8-ounce pieces. Cover again with a damp towel and let proof overnight in the fridge for 24 hours.
- Cut each 8-ounce piece of dough into four 2-ounce pieces and dredge in the reserved gluten-free flour. In small fryer set at 350 degrees F, drop in a few portions of the dough and fry on each side for approximately 3 minutes. Drain free of oil.
- Toss the beignets in the strawberry sugar, then serve with the sauces on the side.
