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 lower fat, you can bake them! I baked some of them and was shocked at how great they still tasted.
FRIED:
BAKED:
While they do take some patience, 3 hours of patience to be exact, they are 100% 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!
Total time
3 hours 15 mins
Author: Destinee
Serves: 14-18
Ingredients
Dough:
¾ cup Water, warm ~ 110*F
â…“ 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 vegan butter
½ cup Plant-Based Milk
â…› 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)
Instructions
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 4-5 more minutes or until it is soft and springy.
Transfer your dough into a lightly greased bowl, cover it with a towel and let it rest until it is doubled in size. This will take about an hour.
Roll dough out 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 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 rest again until they're doubled in size.
FOR BAKING: 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 bake them.)
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.
FOR FRYING: 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 60 to 90 seconds on each side. They should be a medium brown color.
Drain them on a paper towel for 2 minutes, dust them with powdered sugar while they are are still warm.
Serve warm and try not to eat them all! Although if you do, I wouldn't judge. They're dang good.
Instagram: @theveganbeggarsblog
ENJOY! SEE YOU IN MY NEXT POST!