Description
These Vegan Lavender Vanilla Bean French Beignets are a delightful plant-based twist on the classic French pastry. Infused with aromatic dried lavender and rich vanilla bean paste, these fluffy, golden-fried beignets are coated in a fragrant lavender sugar perfect for a charming breakfast or afternoon treat.
Ingredients
Scale
Dough Ingredients
- 1 cup warm almond or oat milk
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 tsp dried culinary lavender, ground
- 2 1/2 – 3 cups all-purpose flour
- 3 tbsp melted coconut oil or vegan butter
For Frying
- Vegetable oil for frying
Sugar Coating
- 1/2 cup sugar
- 1 tsp dried lavender, ground
- 1/2 tsp vanilla bean powder (optional)
Instructions
- Activate the Yeast: In a mixing bowl, combine warm almond or oat milk and sugar. Sprinkle the active dry yeast on top, stir gently, then let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the Dough: To the yeast mixture, add salt, vanilla bean paste, ground culinary lavender, and melted coconut oil or vegan butter. Gradually incorporate the all-purpose flour, about 1/2 cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until it is smooth and elastic. Add additional flour if the dough is too sticky.
- Let Dough Rise: Place the dough in a greased bowl, cover it with a clean towel, and leave it in a warm spot to rise for about 1 hour or until it has doubled in size.
- Roll and Cut: Once risen, roll out the dough on a lightly floured surface to approximately 1/4-inch thickness. Cut the dough into squares or rounds roughly 2 inches in size.
- Fry the Beignets: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add a few beignets at a time to avoid overcrowding. Fry each side for 1-2 minutes or until golden brown and puffed. Use a slotted spoon to transfer the beignets onto a paper towel-lined plate to drain excess oil.
- Coat with Lavender Sugar: In a separate bowl, mix together sugar, ground lavender, and optional vanilla bean powder. While the beignets are still warm, roll each piece thoroughly in the lavender sugar mixture for a fragrant, sweet coating.
- Serve: Enjoy the beignets warm, optionally dusted with extra lavender sugar for an extra burst of flavor and aroma.
Notes
- Ensure the almond or oat milk is warm but not hot to effectively activate the yeast.
- You can substitute vanilla bean paste with vanilla extract, but the paste offers a more intense and authentic vanilla flavor.
- Use culinary-grade dried lavender suitable for consumption to avoid any bitterness or harsh flavors.
- If the dough feels too sticky, add flour gradually to prevent it from becoming too dense.
- Maintain the oil temperature at 350°F to ensure the beignets cook evenly without absorbing too much oil.
- Fry in small batches to prevent the oil temperature from dropping.
- Beignets are best enjoyed fresh and warm but can be stored in an airtight container and reheated lightly in an oven to regain crispness.
