Ingredients
Scale
- 1 cup (240 ml) warm milk (100–110°F / 38–43°C)
- 2 1/4 tsp (1 packet / 7 g) active dry yeast
- 1 tbsp granulated sugar (for yeast bloom)
- 2 large eggs, room temperature
- 3 tbsp (42 g) melted unsalted butter or neutral oil (coconut or vegetable for dairy-free)
- 3 cups (360 g) gluten-free cup-for-cup flour blend
- 1/2 tsp fine sea salt
- 1/2 cup (60 g) powdered sugar for dusting (more for serving)
- Oil for frying (vegetable, canola, or peanut), about 2–3 quarts
Instructions
- In a small bowl, combine warm milk, sugar, and yeast. Stir and let sit 5–8 minutes until foamy.
- In a mixing bowl, whisk eggs and melted butter. Stir in the yeast mixture.
- Add the gluten-free flour and salt; mix until a soft, slightly sticky dough forms. Adjust with warm milk if needed.
- Cover the bowl and proof in a warm spot for 60–90 minutes until roughly doubled.
- Heat oil in a heavy pot or Dutch oven to 365°F (185°C).
- Turn dough onto a well-floured surface, gently pat to 1/4–1/2 inch thick, and cut into squares.
- Fry in small batches until puffed and golden, about 90–120 seconds per side. Drain on a wire rack and dust with powdered sugar while warm.
Notes
Maintain oil temperature for best texture; avoid overcrowding while frying for even cooking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: American
- Diet: Gluten-Free