Description
Delight in these Vegan Lavender Vanilla Bean French Beignets, a light and fluffy fried pastry infused with delicate floral lavender and rich vanilla bean flavors. Perfectly crispy on the outside and soft on the inside, these beignets are rolled in a fragrant lavender sugar coating making them a unique and delightful vegan treat ideal for breakfast, dessert or an elegant snack.
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
Lavender 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 evenly over the milk and sugar mixture, then gently stir. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Prepare the Dough: Add the salt, vanilla bean paste, ground lavender, and melted coconut oil or vegan butter to the foamy yeast mixture. Gradually incorporate the all-purpose flour, about 1/2 cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough feels sticky, add a little more flour as needed.
- Let Dough Rise: Place the kneaded dough in a greased bowl, cover with a clean towel or plastic wrap, and allow it to rise in a warm, draft-free area for approximately 1 hour or until it has doubled in size.
- Roll and Cut: After rising, punch down the dough and roll it out on a lightly floured surface to about 1/4-inch thickness. Using a cookie cutter or knife, cut the dough into 2-inch squares or rounds for uniform beignets.
- Fry the Beignets: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place a few beignets into the hot oil, frying them for 1-2 minutes per side until they are puffed up and golden brown. Use a slotted spoon to remove the beignets, and drain them on a paper towel-lined plate to remove excess oil.
- Coat with Lavender Sugar: In a bowl, mix together sugar, ground lavender, and vanilla bean powder if using. While the beignets are still warm, roll each one in the lavender sugar mixture, ensuring they are evenly coated for a sweet, aromatic finish.
- Serve: Serve the vegan lavender vanilla bean French beignets warm, optionally dusted with additional lavender sugar. Enjoy them fresh for the best flavor and texture.
Notes
- Make sure your milk is warm but not hot to avoid killing the yeast.
- Use culinary-grade dried lavender for the best flavor and safety in food preparation.
- If you don’t have vanilla bean paste, pure vanilla extract is a good substitute.
- Keep oil temperature steady at 350°F to ensure even frying and prevent greasy beignets.
- The dough can be refrigerated after the first rise to develop more flavor—just allow extra time for the second rise.
- Store leftover beignets in an airtight container and reheat lightly in the oven before serving.
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
