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