Who says Vegans only eat plants? Okay… I do eat mostly plants, with the exception of these amazing vegan Beignets! Traditionally, these babies are fried, but for a lower fat version, you can bake them!I baked them and was shocked at how great they still tasted.
While they do take some patience, 3 hours of patience to be exact, they are completely worth it!
They are Soft! Warm! Buttery! Sweet! Just… They’re SO Good! (Seriously, I ate more of these than I would ever tell. Yes, I know pride comes before the fall…)
I’ll let you in on a little secret… I liked the Baked ones more than the fried version. And so did these Sweet Kiddos!
- ¾ cup Water, warm ~ 110*F
- ⅓ cup Sugar
- 1½ tsp Dry Yeast
- 1 Ener-G Egg Replacer (or egg replacement of choice)
- 2 tsp Vanilla
- 1 tsp Salt
- 3 Tbsp coconut oil or melted "butter"
- ½ cup Plant-Based Milk
- ⅛ tsp Cinnamon (optional)
- ¼ tsp Ground Mace (optional)
- 3½ - 4 cups Bread Flour (more or less depending on which egg replacer and milk you decide to use)
- 2 cups Powdered Sugar (for Dusting)
- "Egg" Wash, for the baking method
- 1 Tbsp Agave
- 2 Tbsp plant milk
- 5 cups Vegetable Oil (ONLY IF YOU'RE FRYING)
- In the bowl of a stand mixer, fitted with a dough attachment, combine warm water sugar and dry yeast. Allow it to sit for 5 or 10 minutes until it becomes bubbly.
- Add remaining dough ingredients starting with 3½ cups of flour. (add up to ½ cup more if necessary.)
- Mix on medium-low speed for 2 minutes. The dough should be soft but not sticky. If it is sticky add more flour but don't exceed 4 cups.
- Mix for about 3 more minutes or until it is soft and springy.
- Turnout into a lightly greased bowl, cover with a towel and let it proof until it is doubled in size.
- This will take about an hour.
- Roll dough onto a very lightly floured surface. A square would be ideal but any shape will work as long as it's a ⅓ to ½ inch thick!
- Use a pizza cutter or sharp knife to cut out squares of your desired size. (mine were about 2" by 2")
- Place them about two inches apart on a parchment-lined baking sheet & cover with a towel.
- Set in a warm place and allow them to proof until doubled in size.
- Preheat oven to 375 at this time
- Combine your Plant Milk and Agave to create a vegan egg wash, and brush the tops of your beignets after they have doubled in size. (Right before you place them in the oven.)
- Bake for 12 - 15 minutes, or until they are lightly browned on top.
- Let them cool for five minutes, then dust the tops using a sifter and powdered sugar, and serve warm for optimal deliciousness.
- ****Frying Instructions****
- Cut your Beignets and place them on a parchment sheet to proof just like the directions above state.
- Instead of preheating your oven at this point, you will want to start heating up your oil.
- Once your Beignet squares have doubled in size, carefully drop them into 360 to 375-degree oil.
- Fry them for 1 to 1½ minutes on each side. They should be a medium brown color.
- Drain them on a paper towel, and dust them with powdered sugar while they are are still warm.
- Serve warm and try not to eat them all!
If you make these, comment below and let me know!
ENJOY! SEE YOU IN MY NEXT POST!