Saturday, June 25, 2011


It's been a loooooong time since I've had a beignet. Far before I was even vegan so the years are too long to count. I've been wanting to work and perfect a vegan beignet recipe for awhile now, so today when I got off work earlier than usual, I decided to get to work.
They turned out absolutely perfect with a golden brown outer shell and airy, soft center. I was really surprised they came out so great the first time through, but I'm not complaining!

Fluffy doughnut-like clouds of sweet dough served piping hot tossed in powdered sugar.

Vegan Beignets
makes 25+
3 tsp ener-g egg replacer
1/4 cup water
1 packet active dry yeast
1/2 cup organic cane sugar
1 cup coconut milk
1 1/2 cup warm water
1 tsp salt
7 cups ap flour, divided, plus more for rolling
1/4 cup coconut oil
4 cups cottonseed oil, for frying
1/2 cup organic powdered sugar

In a small blender or by hand, blend the egg replacer and water for 2 minutes (if by blender) until thick and creamy.
In a stand mixer combine the yeast, sugar, coconut milk, warm water and egg whip. Whisk to combine. Add the salt and whisk. Add 4 cups of flour and use a dough hook to combine until smooth. Add the coconut oil and remaining 3 cups of flour until the dough is smooth.
My kitchenaid bowl was slightly too small for this and the motor was struggling a bit so I turned the dough out onto a counter and kneaded it a few times until the dough was smooth.
Put the ball of dough in a large, greased bowl and cover with seran wrap. Place in a warm area for 2 hours to let rise.
Sprinkle a good amount of flour down on a counter top and roll out the dough to 1/4" thickness. Cut out 2"x2" squares. Toss any extra dough, do not knead back together and re-roll.
Heat the oil in a large pot to 350. Drop the dough in the oil and fry until golden brown. Drain on a paper towel and dust with powdered sugar to coat.

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