Description
These Vegan Lavender Vanilla Bean French Beignets are a delicate and fragrant twist on the classic New Orleans treat. Light and airy, infused with floral lavender and rich vanilla, and fried to golden perfection, they are dusted with powdered sugar for an elegant, plant-based indulgence perfect for brunch or dessert.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1/4 cup cane sugar
- 1 cup unsweetened almond milk, warmed to lukewarm (100°F to 110°F)
- 1/4 cup vegan butter, melted
- Seeds from 1 vanilla bean pod
- 1 teaspoon dried culinary lavender, finely crushed
- 1/2 teaspoon salt
For Frying and Finishing
- Vegetable oil, enough for deep frying (about 4 cups or as needed)
- Powdered sugar, for dusting to taste
Instructions
- Preheat Your Equipment: Start by warming your kitchen and prepping your cooking tools. Have a heavy-bottomed pot or deep fryer ready but do not heat the oil yet. Prepare a cooling rack lined with paper towels for draining fried beignets.
- Warm the Almond Milk: Heat the almond milk until lukewarm, between 100°F and 110°F, ensuring it’s warm but not hot to activate the yeast properly.
- Activate the Yeast: In a large bowl, sprinkle the active dry yeast over the warm almond milk along with a small pinch of the cane sugar. Let it sit for 5 to 10 minutes until frothy and foamy, indicating the yeast is active.
- Combine Ingredients: Stir in the melted vegan butter, the remaining cane sugar, vanilla bean seeds, and crushed lavender into the yeast mixture. Gradually add the all-purpose flour and salt, mixing until a rough, shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 1/2 hours or until it has doubled in size.
- Shape the Beignets: After the dough has risen, gently punch it down and roll it out on a floured surface to about 1/4 inch thick. Cut into approximately 2 1/2 to 3 inch squares using a sharp knife or pastry cutter. Arrange the cut pieces on a floured tray.
- Heat the Oil: Heat vegetable oil in your heavy pot or deep fryer to 350°F (175°C). Use a thermometer to ensure consistent temperature for perfect frying.
- Fry the Beignets: Fry the cut dough pieces in small batches, flipping once, for about 2 to 3 minutes per side or until they are puffed and a deep golden brown color. Use a slotted spoon to transfer them to the cooling rack lined with paper towels to drain excess oil.
- Finish with Powdered Sugar: While still warm, dust the beignets generously with powdered sugar. Optionally, sprinkle a tiny pinch of finely crushed lavender or drizzle with lavender syrup for extra flavor and presentation.
- Serve and Enjoy: Serve the beignets immediately while warm. Complement them with lavender tea, an oat milk latte, fresh fruit compote, or vegan chocolate sauce for dipping to create a delightful experience.
Notes
- Ensure the almond milk is not too hot; overheating can kill the yeast.
- Use fresh, finely crushed culinary lavender to avoid bitterness.
- Kneading is important to develop gluten and achieve the perfect texture.
- Maintain oil temperature at 350°F for even frying and to prevent greasy beignets.
- Do not overcrowd the fryer to keep oil temperature stable.
- Serve beignets fresh for the best texture—crispy outside and light inside.
- Lavender syrup can be homemade or store-bought for drizzling.
