Paleo Bignets made with Apple Flour and Fried in Coconut Oil
Feb 02, 2016;
Mix the warm the water and boiling water into a small mixing bowl, add a pinch of sugar then whisk in the yeast until frothy. Let rest a room temp for 5 minutes.
In a separate large mixing bowl, add in the egg, and salt—stir to combine, then add in 1/2 of the flour mixture and baking soda. Combine with a wooden spoon until crumbly.
With a fork or pastry cutter, cut in the 2 Tbsp of veg shortening until well combined and smaller crumbs have formed.
Add the yeast mixture to the larger mixing bowl and stir to combine. Slowly add in the flour mix and stir/beat until smooth and the dough no longer sticks to the bowl.
Once the dough is ready, turn it out onto a floured surface or pastry mat. Roll out the dough until about 1/2 inch thick.
With a pastry knife or a floured butter knife, cut the dough into long strips about 2” wide and 2" long.
The beignets will need to proof for about 40-60 min. You can use a proof box or just preheat your oven and turn off the heat as soon as you see the temp reach 110 degrees. Place the beignets on a greased/lined baking sheet and cover with a towel before placing into the oven. The beignets are ready when they have risen to about 3/4” in height.
In a small saucepan, heat the coconut oil to medium. There should be just enough oil in the saucepan that the beignets will float. Use the first beignet (or some of the scraps if you saved them!) to make sure you oil is hot enough—it should sizzle as soon as the dough hits the oil. Fry 2-3 at a time for about 1-2 minutes per side. Place the cooked beignets on a paper towel-lined plate while you complete the remaining batches.
Douse in powdered sugar of choice and enjoy warm! Note: you can make powdered sugar by adding any dry sugar to a blender for 30 s.