Description
These Vegan Lavender Vanilla Bean French Beignets offer a delightful twist on the classic New Orleans treat by incorporating aromatic lavender and vanilla bean for a floral, fragrant flavor. Made with plant-based milk and coconut oil, these beignets are light, fluffy, and fried to golden perfection. They’re dusted with a lavender-scented sugar for an elegant finish, perfect for a cozy brunch or special dessert.
Ingredients
Scale
Dough
- 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 (enough for deep frying)
Lavender Sugar Topping
- 1/2 cup sugar
- 1 tsp dried lavender, ground
- 1/2 tsp vanilla bean powder (optional)
Instructions
- Activate yeast: In a mixing bowl, combine warm almond or oat milk and 2 tablespoons sugar. Sprinkle the active dry yeast on top, stir gently, and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the dough: Add 1/2 teaspoon salt, 1 teaspoon vanilla bean paste, ground lavender, and melted coconut oil to the yeast mixture. Gradually incorporate 2 1/2 to 3 cups all-purpose flour, adding 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 becomes smooth and elastic. If sticky, sprinkle in a little more flour as needed.
- Proof the dough: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm, draft-free spot for about 1 hour or until doubled in size.
- Shape the beignets: On a lightly floured surface, roll out the risen dough to approximately 1/4-inch thickness. Use a knife or cookie cutter to cut into 2-inch squares or rounds, depending on your desired shape.
- Heat oil and fry: Pour vegetable oil into a deep skillet or pot to a depth of about 2-3 inches and heat it to 350°F (175°C). Fry the beignets in small batches, carefully dropping them into the hot oil. Cook for 1-2 minutes per side until golden brown and puffed up. Use a slotted spoon to transfer the fried beignets onto a paper towel-lined plate to drain excess oil.
- Prepare lavender sugar and coat: In a bowl, mix together 1/2 cup sugar, 1 teaspoon ground dried lavender, and 1/2 teaspoon vanilla bean powder if using. While the beignets are still warm, roll each one in the lavender sugar mixture to coat evenly.
- Serve warm: Enjoy the beignets warm, optionally with an extra dusting of lavender sugar for enhanced fragrance and sweetness.
Notes
- You can substitute oat milk with other plant-based milks but ensure they are warm for activating yeast.
- Use culinary-grade lavender to avoid bitterness and ensure edible safety.
- Maintaining the oil temperature at 350°F is crucial for light, non-greasy beignets.
- Be gentle when rolling and handling the dough to preserve airiness.
- Store leftover beignets in an airtight container and reheat in a warm oven for best results.
