Vegan Beignets Recipes
VEGAN BEIGNETS
Steps:
- In a small saucepan, place the soy milk, and bring to a simmer over low heat. Remove the saucepan from the heat. Add the maple syrup and yeast, stir well to combine, and set aside for 5 minutes to dissolve the yeast. Add both types of flour, oil, vanilla, lemon zest, and salt, and stir well to form a smooth batter. Cover the bowl with a towel, place it in a warm place, and set aside for 25 minutes to rise. In a small bowl, place the sugar and cinnamon, stir well to combine, and set aside. Meanwhile, in a large saucepan or wok, place enough safflower oil to fill to a depth of 1-2 inches and heat to 360 degrees. Drop the batter by tablespoonfuls into the hot oil, a few at a time (do not overcrowd the pan as they will puff when cooking), and fry until golden brown. Carefully flip the beignets over with a slotted spoon, continue to cook until golden brown on all sides, and then carefully remove them from the oil with the slotted spoon. Drain the beignets on a clean, lint-free towel, or natural unbleached paper towels. Roll the warm beignets in the reserved cinnamon-sugar mixture and transfer to a large platter. Repeat the frying and rolling in the cinnamon-sugar mixture procedure for the remaining beignet batter. Sprinkle the platter of beignets with a little Veganized Powdered Sugar before serving, if desired.
BEIGNETS
Enjoy these crispy, golden New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar
Provided by Katy Gilhooly
Categories Dessert
Time 40m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.
- Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
- Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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