Full Recipe: www.kimberlysglutenfreekitche...
Now, if you aren't familiar with what a beignet is, it is really a donut with powdered sugar (lots of powdered sugar) sprinkled on top. It is an enriched dough that is cut into squares and fried. You know that they are beignets because they have their signature puff. The dough will puff when it is being fried and it will create the most delicious little pillows. They are truly heavenly. I was a little nervous when I sent out on a mission to make these because this kind of dough is really the most difficult to work with and it can be super finicky. It is not like using regular flour. The dough is super sticky and almost like really thick cake batter so you can imagine how difficult it can be to roll out and cut into shapes.
I was actually really happy with the way that this dough came out and it wasn't as difficult to work with as I had initially thought it would be. Right after you make the dough, it is beyond sticky. I really oil my hands up and any spatulas that I use, I oil them up as well. I try not to work with it too much and just do enough to get it out of the mixing bowl into the greased bowl to rise. After rising for about an hour, the dough was a lot easier to work with. It was not as sticky and just keeping all the surfaces well floured kept the dough manageable. Just try to not force the dough into doing something that you want it to do. Instead of just go slow and make sure that everything is well floured and that you aren't rushing through.
I did have kind of an uneven outcome when I fried the dough. Some of them came out super flat and some of them came out with a perfect puff. I think that it really had to do with the oil temperature. My thermometer broke right when I went to make them and I couldn't really monitor the temperature of the oil. The hotter the oil got the flatter the beignets came out so you really want to make sure that the oil is at 350 degrees F. the whole time so that they all puff perfectly. Another thing that you want to be aware of is that these beignets do not save! They need to be consumed pretty shortly after or they get a bit hard and not very appetizing. These are not something that you can make before hand. They are the best just a few minutes after being taken out of the oil. They are amazing right out of the oil. I probably ate 3 to 4 when I was making them because they were that good.