Buñuelos veganos (masa frita)

Esta Vegan Beignet Recipe, also called French Beignets or New Orleans beignets, are vanilla bean-flavored pieces of fried dough, coated with powdered sugar. They are the most delicious desserts to dip into jam or chocolate espresso sauce. They taste like a donut and a churro at the same time, except they don’t contain any filling and are topped with powdered sugar instead of sugar.

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Sabía usted que "buñuelo” is a French word that means donuts and is a classic special treat French people bake and eat for the French carnival season?

As a French girl, I have been baking beignets with my grandma since I was 6. Classic beignets are not vegan because they are made with eggs and evaporated milk. But like many of my raised dough recipes using simple plant-based ingredients. I will show you how. Beignets are similar to my Churros en freidora de aire or Donas de 2 ingredientes.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Buñuelos veganos

This Vegan Beignet recipe is like the classic fried French Beignets or New Orleans Beignets. These vanilla bean-flavored pieces of fried dough coated with powdered sugar are the most delicious dessert to dip into jam or chocolate espresso sauce.

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Tiempo de preparación: 20 minutos minutos

Tiempo de cocción: 30 minutos minutos

Descanso: 1 horas. hr 30 minutos minutos

Tiempo Total: 2 horas horas 20 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 50 buñuelos

Calorías: 54 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ ¾ taza de Agua - (nota 1)
• ▢ ½ taza de Azúcar de caña sin refinar - dividido
• ▢ 2 ¼ cucharaditas de Active Dried Yeast
• ▢ ⅓ taza de Aceite de canola - o aceite de oliva suave
• ▢ ½ taza de Leche de almendras
• ▢ 2 cucharaditas de Extracto de vainilla
• ▢ 3 ½ tazas de Harina para todo uso - (nota 2)
• ▢ 1 cucharadita de Salt

To fry and serve beignet

• ▢ ½ taza de Azúcar en polvo
• ▢ 1 pan Aceite vegetal - (nota 3)

Instrucciones para la impresión en alta definición

• In a large mixing bowl, or the bowl of your stand mixer add lukewarm water, dry yeast, and 1/4 cup of the sugar. Cover it and set it aside for 5 minutes until bubbly and activated.
• Meanwhile, in another bowl, whisk the flour and salt. Set it aside.
• When the yeast is activated, add the remaining sugar, oil, almond milk, vanilla extract, and half of the flour.
• Using the dough hook attachment, start beating the dough and add the remaining flour gradually. Keep beating on medium speed for 3-4 minutes or until the dough is sticky but not wet. If wet, add up to 1/4 cup extra flour.
• Transfer the dough into an oiled bowl, film the bowl with plastic wrap tightly, and place an extra warm towel on the top.
• Set aside in a warm place for 2 hours until the dough doubles in size. It can be in full sun, in front of a heater or fireplace.
• Meanwhile, prepare a large wire rack, and cover it with absorbent paper. Set aside.
• Fill a bowl with powdered sugar. Set aside.
• Once the dough has risen, place it onto a floured surface and roll with a roller pin into a 0.2-inch rectangle (5mm) .
• Use a pizza cutter to cut into 2-inch (5 cm) by 1.5-inch (3.5cm) rectangles.
• Fill a non-stick pot with about 4 inches (10 cm) of vegetable oil, bring to medium-high heat until the oil bubbles and reaches 360°F – use a candy thermometer to check the temperature.
• Place 3 to 4 beignets at a time in the warm oil, cook until they puff and get golden on one side – about 2 minutes, then flip with a slotted spoon and an extra 1-2 minutes.
• When puffed and golden brown, use the slotted spoon to remove the beignets from the oil and transfer them to the prepared wire rack to cool and dust with powdered sugar.

Notas

notas 1: Water needs to be under 100°F (41°C) as it maximizes the yeast efficiency.

notas 2Para una versión sin gluten, utilice mi receta. Guía de conversión a una dieta sin gluten.

notas 3: Pick an oil with a high smoke point. The smoke point is the temperature at which the oil starts smoking and, therefore, creating unhealthy compounds. 

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Nutrición

Servicio: 1buñuelo | Calorías: 54kcal | Carbohidratos: 10g | Proteína: 1g | Grasa: 1.6g | Grasa saturada: 0.1g | Grasa poli-insaturada: 0.5g | Grasa monosaturada: 1g | Grasas trans: 0.01g | Sodio: 50.2mg | Potasio: 11mg | Fibra: 0.3g | Azúcar: 2g | Calcio: 4.5mg | Hierro: 0.4mg | Magnesio: 2.1mg | Fósforo 10.4mg | Zinc: 0.1mg

Ingredientes y sustituciones

• Agua tibia – Use a kitchen or body thermometer to make sure your water is under 100°F (41°C) or it will decrease the yeast activity making the dough less fluffy.
• Azúcar granulada like caster sugar or cane sugar or even a refined-sugar-free option like unrefined cane sugar.
• Aceite de canola – you can use light olive oil or melted vegan butter for the dough, but to fry the beignets, you must use a high smoke point oil like avocado oil.
• Leche de almendras or any dairy-free milk you love like soy milk or oat milk.
• Harina para todo uso like cake flour or white spelt flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
• Salt to balance flavors.

To fry and serve the beignets

• High-Smoke Vegetable Oil – I always fry in avocado oil because of its high-smoke point, it won’t smoke so it’s a healthier choice.
• Azúcar en polvo – to coat the beignets.

Making Vegan Beignets

1. Add lukewarm water, yeast, and half the sugar in a large bowl or the bowl of your stand mixer. Cover and set it aside until bubbly and foamy.

2. When the yeast is ready, add canola oil milk, and vanilla extract. Stir to combine then add in flour, remaining sugar, and salt.

3. Stir, then use the dough hook attachment to knead the dough for 3 to 4 minutes until soft, sticky, but not wet. If too wet, add extra flour.
4. Transfer the dough to lightly greased bowl. Film with plastic wrap and place a warm towel on top of the bowl.

5. Set aside for 1.5 hours to 2 hours or until it doubles in size, exactly like in a Receta de brioche vegano.

6. Then remove the plastic wrap and push the dough to remove air.

7. Roll on a lightly floured surface with a roller pin. Then, use a pizza cutter, or sharp knife, to cut out the sides of the dough.

8. Now, shape rectangles of about 1/2 inch (1.5cm) by 1 inch (3cm).

Frying Beignets

Frying in oil is the most authentic way to cook beignets. If you prefer your air fryer, place the beignets in a single layer in the air fryer and air fry at 400°F (200°C) for 5 to 6 minutes or until golden brown.

1. Fill a non-stick pot with 4 inches (10 cm) of avocado oil. Warm it until it forms bubbles on the sides – it should be at about 360°F (180°C).
2. Add 3 to 4 beignets at a time, cook them for 2 minutes per side until they puff, and get a nice golden brown color on both sides. Remove them from the hot oil carefully using a slotted spoon and release on a plate covered with absorbent paper towels to absorb the extra oil.
3. After a few minutes, when they are still warm, place in a bowl and dust powdered sugar on top.

Consejos de Carine

• Fry in high-smoke point oil. This is not only better for you, but it produces no smoke and won’t over-fry the dough.
• Use soy milk for ultra-soft beignets. While any non-dairy milk works in this recipe. Using a higher protein milk add texture to the beignets making the dough fluffier and softer – less dry.
• Use fresh yeast. We often forget that yeast must be stored in the fridge and won’t last forever. Old yeast won’t raise dough and makes flat beignets.
• Proof yeast under 100°F or you will kill the yeast and the dough won’t raise resulting in hard fried dough.
• Serve with sauce for better flavors, serve with chocolate sauce, chocolate ganache, vegan lemon custard, caramel sauce, or jam.

Preguntas frecuentes

More Classic Vegan Recipes

If you like vegan versions of the classics, you’ll love these:

Crepes veganos

Panqueques Veganos

Macarons veganos

Crema batida vegana