You’re in for a treat with these gluten free Mickey Mouse beignets! Covered in powdered sugar, they’ll take you back to the happiest place on Earth 🙂
I have a confession to make. I’ve never actually had the beignets at Disney World, let alone the gluten free ones! How in the world can I know what I’m talking about then, right? Well, to be honest, I have had beignets, just not from Disney World. BUT, I consider myself and my family pros at all things Disney. Plus, these beignets are actually made at Disney (at Port Orleans French Quarter) but I’m pretty sure the gluten free ones are just the typical rectangle. And I wanted Mickey heads! These are so light and fluffy, you won’t know they’re gluten free 🙂
WHY MICKEY MOUSE?
About every 3 years, give or take a year or two, my mom and dad take our entire family to Disney World in Orlando, Florida. That’s me, my family, my two sisters and their families, and my mom and dad. It’s a bunch of us and it can get crazy sometimes, but we have the BEST.TIME.EVER and wouldn’t trade it for any other vacation in the world. We are HUGE Disney fans!!
Our trips are no-holds-barred full-on immersion in every aspect of Disney, from staying at the Polynesian to riding the monorail to getting the deluxe dining plan (the ultimate) to taking voyages with Peter Pan, and all things in between. My parents started taking our entire family when my kids were 4 and 7 (they’re now 19 and 22). We’re all still big kids when it comes to Disney. We absolutely love it! In fact, my daughter used to work at Disney through the Disney College Program, which is an amazing program for young adults to get an incredible experience. Also, my sister, Pam, is now a travel agent specializing in Disney! You can check out her Facebook page here and plan your next Disney trip with her. She knows everything about Disney and can help you plan the most magical vacation ever 🙂
Of course you can imagine after being at Disney and eating all the wonderful food that’ll make you swoon (I’m talking about you, Pineapple Coconut Bread), it was pretty sad when I found out I could no longer eat some things I loved. Fear not! If you have Celiac, or any allergy for that matter, Disney is the BEST place to go to feel safe and included. They take care of everyone and I couldn’t be happier!!
HOW EASY IS IT TO MAKE GLUTEN FREE BEIGNETS?
About a month ago, I posted a recipe for my gluten free cinnamon rolls. The dough used for those rolls is the same dough I use for these beignets. It’s incredibly easy to make, can sit in the frig for a few days, and is so versatile it can be used for so many different things (future posts coming).
Though these beignets are very easy to make, there are a few steps involved:
- Make the dough, which is simply a matter of putting everything in the mixing bowl and letting it go for 5 minutes.
- Let it rise (totally hands off).
- Chill the dough (again, entirely hands off).
- Knead the dough, just to combine it well into a smooth mass.
- Roll out the dough.
- Cut the dough with cutters.
- Let the beignets rise (hello, hands off).
- Sprinkle with as much powdered sugar as is legally acceptable (in other words, LOTS!).
These gluten free beignets will bring you back to the happiest place on Earth, if you’ve ever been. If you haven’t, make them and they just might entice you to go. They’re magical!!
Gluten Free Beignets
- ½ recipe sweet dough, recipe follows
- oil for frying (I use canola oil, but any neutral oil will work)
- powdered sugar for coating, as much or as little as desired
- 3½ cups (495 g) Kim's gluten free bread flour blend
- 1 cup (200 g) granulated sugar
- 1¾ tsp baking powder
- 2 tbsp plus 1½ tsp (24 g) instant yeast (see below if using active dry)
- 2 tbsp psyllium husk powder
- 1 tsp salt
- 1½ cups (360 ml) milk (dairy free milk can be substituted)
- ¾ cup (1½ sticks or 169 g) salted butter, very soft or melted (dairy free butter can be substituted)
- 2 large eggs, at room temperature
- Add all the dry ingredients to the bowl of a stand mixer and whisk to combine. With the mixer on low, slowly add the milk and eggs. Gradually add the butter and turn the mixer up to medium and knead for 5 minutes.
- Scrape the dough into a cohesive mass in the center of the mixing bowl (or scrape into another bowl or container) and cover. Allow to rise until doubled in size. Refrigerate overnight.
- Remove ½ the dough from the refrigerator and knead it briefly on a lightly floured surface until smooth and cohesive. Refrigerate the other half of the dough for another use.
- Roll dough out to ¼ to ½-inch thickness, or somewhere in between. Cut squares or rectangles using a pastry wheel or sharp knife. Place on a parchment-lined baking sheet and cover loosely with plastic wrap.
- Let rise in a warm, draft-free area for 45 minutes to an hour, or until almost doubled in size.
- Preheat oil in Dutch oven or fryer to 325-330° F. Carefully add several squares of dough into oil at a time (6-8), maintaining temperature of oil. Fry for about 1 minute per side and then remove with a slotted spoon or spider to a wire rack to drain.
- Place warm beignets on serving platter and use a sieve to generously sprinkle powdered sugar over beignets. Serve immediately.
- Beignets don't keep well once fried so make sure to serve them while still warm.
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