What You’ll Need
1/2 cup plus 2 tablespoons warm water (100°F)
1 1/2 teaspoons dry active yeast
1/2 cup plus 2 tablespoons apple juice
1/4 cup unsweetened applesauce
3 tablespoons sugar
2 1/2 teaspoons powdered gluten-free egg replacer
1/4 teaspoon salt
1/2 teaspoon canola oil
Pinch ground cinnamon
1 pound gluten-free pizza crust mix
Confectioners’ sugar for finishing
Helpful Tip
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
How To Make It
- 1 Combine warm water and yeast in a small bowl; set aside 5 minutes.
- 2 Combine apple juice, applesauce, sugar, egg replacer, salt, oil, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined.
- 3 Add pizza crust mix, 1/4 cup at a time, until soft dough forms (you will not use all of mix). Turn dough out onto a work surface dusted with remaining pizza crust mix. Knead until dough is no longer sticky but still soft.
- 4 Roll dough to 1/4-inch thickness, and cut into 2×3-inch pieces. Set aside at room temperature for 20 minutes.
- 5 Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 350°F.
- 6 Lightly press beignets to flatten slightly.
- 7 Add a few beignets to oil; fry until golden brown on both sides, turning once.
- 8 Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
- 9 Dust with a generous amount of confectioners’ sugar before serving.
Recipe and photo from Disney Family
Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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