Vegan Beignets

Traditional French beignets are the ultimate fried dessert. These vegan beignets are soft with a pillowy texture and topped with powdered sugar. Each bite is as equally addictive.

Course Appetizer

Cuisine American, French

Prep Time 30

Cook Time 6

Proofing Time 1 30

Total Time 2 6

Servings People

Calories 295kcal

Author Savory Thoughts

Equipment

Deep fryer

Ingredients

3 Cup All-Purpose Flour Sifted
3 Tbsp. Granulated Sugar
½ Tsp. Kosher Salt
2 ¼ Tsp. Dray Active Yeast
1 Cup Coconut Milk Warm
1 Tsp. Vanilla Extract
2 ½ Tbsp. Olive Oil Grape-seed oil, Coconut oil, Avocado or Canola Oil will also work.
Oil for Frying
Powder Sugar For Dusting

Instructions

Warm the coconut milk in the Microwave. The temperature should read 110°F or for about 1 minute. Set aside.
In a large mixing bowl or stand mixer bowl, sift the flour.
Next, add in the salt, sugar, and yeast. Mix well to combine. If using a Kitchen Aid mixer, set the speed to "stir".
Start adding the liquid: Add about ½ cup of the milk and increase the speed to 2.
Then add in the vanilla extract and 1 tablespoon of the olive oil as the machine is running.
Add in the remaining coconut milk and increase the speed to 4.
Knead for 10 minutes total: Within 5 minutes of kneading add in the remaining 1 tablespoon olive oil. **The dough may start to stick on the side and on the bottom of the bowl, add a few drops (about ¼ teaspoon) of oil as the dough mixes to prevent it from sticking to the bowl. If the dough stick only to the bottom of the bowl, that's fine. As the dough mixes it should form a "tornato".
After 10 minutes, turn off the mixer and lightly oil a large bowl with oil (about ¼ teaspoon olive oil).
Place a small amount of oil in the palm of your hands, rub your hands together, and remove the dough from the bowl, form the dough into a ball, and transfer it to the large oiled bowl. Brush a small amount of oil on top of the dough to help keep it from drying.
Cover the dough with a clean kitchen towel and proof in a warm place for 1 hour and 30 minutes.
Punch a whole in the middle of the dough. Rub a small amount of oil on a clean surface, and transfer the dough onto the clean surface.
Gently Roll the dough to about ¼ inch thickness. Or your hands to shape the dough into a rectangular shape. Use a sharp knife or a pizza cutter to cut the dough into small squares.
Heat the oil to 325°F and fry the dough in small batches for 4-6 minutes per side.
Placed the cooked dough on a paper toweled plate or bowl. Allow to cool then top with powder sugar. Serve immediately and enjoy.

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Calories are estimated per serving.

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Nutrition