Vegan Beignets

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a cooling rack loaded with vegan beignets dusted with powdered sugar and a pot of red jam in the background

4.50 from 2 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-beignets/ or scan the QR code here ➡️

Prep Time20

Cook Time30

Rest1 30

Total Time2 20

Servings: beignets

Calories: 54kcal

Author: Carine Claudepierre

Ingredients

¾ cup Water note 1
½ cup Granulated Sugar divided
2 ¼ teaspoons Active Dried Yeast
⅓ cup Canola Oil or light olive oil
½ cup Almond Milk
2 teaspoons Vanilla Extract
3 ½ cups All-Purpose Flour
1 teaspoon Salt

To fry and serve beignet

½ cup Powdered Sugar
1 pan Vegetable Oil note 2

US Customary - Metric

Instructions

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.

Notes

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

Note 2: 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.

Nutrition