Fragrant Lavender Vanilla Bean French Beignets (Vegan) Recipe to Try

Lavender vanilla bean French beignets dance with delicate, aromatic elegance that reimagines ordinary pastry into an extraordinary culinary experience.

These magical pillows of plant-based delight capture the essence of French patisserie through innovative ingredients and compassionate cooking techniques.

Sweet botanicals whisper complex flavor profiles across each tender morsel, inviting sensory exploration beyond traditional expectations.

Soft, cloud-like textures melt seamlessly, creating a harmonious balance between delicate floral notes and rich vanilla undertones.

Crisp exterior layers give way to impossibly light interiors that challenge conventional (vegan) dessert limitations.

Each bite represents a sensitive fusion of technique, creativity, and mindful ingredient selection that honors both traditional methods and contemporary dietary preferences.

Indulgence meets ethical consciousness in these remarkable pastry creations.

Vegan Beignet Tips for Light and Airy Bites

• Activate Yeast Perfectly: Ensure lukewarm water is between 100-110°F to wake up yeast without killing it, creating a fluffy beignet texture.
• Control Oil Temperature: Use a candy thermometer to maintain consistent 350°F oil, preventing soggy or burnt beignets during frying.
• Rest Dough Strategically: Allow dough to rise in a warm, draft-free area like a turned-off oven to help achieve maximum volume and softness.
• Pipe Cream Carefully: Use a thin, long pastry tip for even cream distribution, inserting gently into beignet centers without tearing the delicate pastry.
• Handle with Gentleness: Fry beignets in small batches to prevent overcrowding, ensuring each piece gets golden-brown and crispy edges without becoming greasy.

Storing and Reheating Beignets the Easy Way

• Refrigerate: Store leftover beignets in an airtight container for up to 2 days. Place parchment paper between layers to prevent sticking.
• Reheat in Oven: Warm beignets at 300°F for 5-7 minutes to restore crispiness. Avoid microwaving to maintain texture.
• Refresh Cream: If cream separates, gently whisk before refilling beignets. Consume within 24 hours for optimal taste and quality.

What Complements These Vegan Lavender Beignets

• Lavender Love Liquid Pairing: Brew a delicate lavender earl grey tea that complements the beignets' floral essence, creating a harmonious flavor symphony that dances on your palate.
• Creamy Companion Cocktail: Mix a vegan white russian with lavender-infused vodka, blending smoothly with the beignets' sweet and aromatic profile for a luxurious dessert experience.
• Nutty Contrast Crunch: Serve alongside toasted almond biscotti or candied pecan clusters, introducing a delightful textural contrast that elevates the softness of the beignets.
• Fresh Fruit Finale: Add a side of fresh blackberries or blueberries, their tartness cutting through the sweetness and providing a refreshing balance to the rich lavender vanilla cream.

Variations of Vegan Lavender Vanilla Beignets

• Citrus Burst Beignets: Infuse the dough with orange zest and replace lavender icing with a bright lemon glaze made from fresh citrus juice and powdered sugar.
• Chocolate Hazelnut Dream: Swap lavender cream for a rich vegan chocolate-hazelnut filling and top with a dark chocolate drizzle and chopped roasted hazelnuts.
• Caramel Apple Comfort: Incorporate finely diced apples into the dough and create a velvety caramel sauce using coconut milk and maple syrup for drizzling.
• Berry Bliss Beignets: Mix crushed mixed berries into the cream filling and create a vibrant berry compote to serve alongside the warm, freshly fried beignets.

Lavender Vanilla Bean French Beignets (Vegan) That Smell Like a Dream

• Elevate Flavor Fusion: Lavender and vanilla bean create a sophisticated, unexpected taste combination that transforms traditional beignets into a gourmet dessert experience.
• Celebrate Vegan Indulgence: These beignets prove plant-based treats can be just as luxurious and delectable as classic recipes, delivering rich, creamy textures without animal products.
• Master Artisan Technique: The slow-rise method and careful frying process allow home bakers to craft professional-quality pastries with golden, crispy exteriors and soft, pillowy interiors.

Ingredients You Need for Vegan Lavender Beignets

• All-Purpose Flour: Soft and fine flour creates the base for light and airy beignets.
• Sugar: Sweet component that helps with fermentation and flavor.
• Salt: Enhances overall taste and balances sweetness.

• Plant-Based Milk: Dairy-free liquid providing moisture and helping activate yeast.
• Lukewarm Water: Essential for yeast activation and dough hydration.

• Active Dry Yeast: Crucial for dough rising and creating soft, puffy texture.

• Vegan Butter: Provides richness and tender texture to beignets.
• Cashew Yogurt: Adds moisture and helps create creamy filling.
• Coconut Cream: Smooth and rich base for lavender cream.

• Dried Lavender: Aromatic herb adding delicate floral notes.
• Vanilla Bean: Provides intense and complex vanilla flavor.
• Powdered Sugar: Creates smooth and sweet icing texture.

• Vegetable Oil: Neutral oil for deep-frying beignets at high temperature.

How to Fry and Glaze Vegan French Beignets

Step 1: Prepare Lavender Vanilla Icing

• Dried lavender
• Vanilla bean
• Plant-based milk
• Powdered sugar

Whisk all ingredients in a medium bowl until smooth and creamy. Set aside for later use.

Step 2: Create Velvety Cream Filling

• Cashew yogurt
• Softened vegan butter
• Coconut cream
• Lavender icing

Using a stand mixer, blend ingredients until light and fluffy. Refrigerate until needed.

Step 3: Activate Yeast Mixture

Dissolve yeast in lukewarm water. Let sit for 5 minutes until bubbles form. Add plant-based milk, sugar, and salt. Mix thoroughly.

Step 4: Develop Soft Dough

Gradually incorporate flour into the yeast mixture. Knead until a smooth, elastic dough forms. Transfer to a greased bowl and cover.

Step 5: Allow Dough to Rise

Let dough rest in a warm spot for 2 hours or refrigerate overnight. The dough should double in size.

Step 6: Shape Delicate Squares

Roll out dough into a square. Cut into 16 smaller squares. Let squares rise for additional 30-45 minutes.

Step 7: Fry Golden Beignets

Heat oil to 350°F in a deep pan. Carefully fry dough squares until golden brown, about 30 seconds per side. Drain on paper towels.

Step 8: Fill With Creamy Goodness

Use a pastry bag to pipe lavender vanilla cream into the center of each beignet.

Step 9: Finish With Lavender Drizzle

Top each beignet with a tablespoon of lavender vanilla icing.

Step 10: Serve Immediately

Enjoy these delicate, aromatic beignets while they’re fresh and warm.

Lavender Vanilla Bean French Beignets (Vegan) Recipe

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• Total Time: 50 minutes
• Yield: 10 1x

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Description

Lavender vanilla bean French beignets bring delicate Parisian charm to vegan desserts. Pillowy pastries dusted with powdered sugar offer a delightful blend of floral and sweet notes you’ll savor with each delicate bite.

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Ingredients

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Main Ingredients:

• 2½ cups all-purpose flour
• 1½ cups unsweetened plant-based milk
• 1 tablespoon active dry yeast
• ⅓ cup sugar
• ½ teaspoon salt

Cream and Yogurt Ingredients:

• ¼ cup unsweetened cashew yogurt
• ¼ cup vegan butter
• ¼ cup coconut cream
• ½ cup prepared lavender icing

Icing and Flavoring Ingredients:

• 4 cups powdered sugar
• 1 tablespoon dried lavender flowers
• 1 large vanilla bean (scrapings)
• ½ cup unsweetened plant-based milk

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Instructions

1. Activate the yeast in lukewarm water, allowing it to bloom and become frothy for proper fermentation.
2. Incorporate plant-based milk, sugar, and salt into the yeast mixture, creating a foundational liquid base for the dough.
3. Gradually fold in flour, kneading until a cohesive, elastic dough develops with a smooth, supple texture.
4. Transfer the dough to a greased vessel, covering it with a damp cloth to encourage rising in a warm environment.
5. Let the dough expand and double in volume, which typically takes around two hours or can be slow-fermented overnight in the refrigerator.
6. Divide the risen dough into two equal portions, rolling out each section into a precise square shape.
7. Slice the dough into uniform smaller squares, arranging them on a tray to undergo a secondary proofing period.
8. Prepare a deep pan with oil, heating it to an optimal temperature of 350°F for uniform frying.
9. Carefully lower the dough squares into the hot oil, frying each side until they transform into a golden, crisp exterior.
10. Remove the fried beignets using a slotted spoon, transferring them to a paper towel-lined plate to drain excess oil.
11. Whisk together lavender, vanilla bean scrapings, plant-based milk, and powdered sugar to create a smooth, aromatic icing.
12. Blend cashew yogurt, vegan butter, coconut cream, and a portion of the lavender icing to develop a light, creamy filling.
13. Load a pastry bag with the lavender vanilla bean cream, carefully injecting the filling into the center of each beignet.
14. Generously spread the lavender vanilla icing across the top of each filled pastry.
15. Serve the beignets immediately to preserve their optimal temperature, texture, and flavor profile.

Notes

• Slow rising technique enhances dough flavor and texture, offering flexibility with overnight refrigeration or 2-hour warm rise.
• Precise oil temperature at 350°F ensures golden-brown, crispy exterior without greasy or undercooked centers.
• Gentle frying technique requires working in small batches to maintain consistent oil temperature and prevent overcrowding.
• Cream filling and icing preparation can be done ahead of time, streamlining the final assembly process.
• Use fresh, high-quality ingredients like vanilla bean and dried lavender to elevate the overall flavor profile of these vegan beignets.
• Drain fried beignets on paper towels to remove excess oil and maintain a light, crisp texture.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: French

Nutrition

• Serving Size: 10
• Calories: 220
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg