Description
These Vegan Lavender Vanilla Bean French Beignets are light, fluffy, and infused with aromatic lavender and sweet vanilla. Perfectly crisp on the outside and tender on the inside, these beignets are vegan-friendly and fried to golden perfection before being coated in a fragrant lavender sugar blend. A delightful treat for breakfast, brunch, or dessert that brings a floral twist to a classic French pastry.
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
Frying
- Vegetable oil for frying
Coating
- 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 sugar. Sprinkle the yeast on top, stir gently, and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: Add salt, vanilla bean paste, ground lavender, and melted coconut oil to the yeast mixture. Gradually incorporate the flour, about 1/2 cup at a time, mixing until a soft dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic. Add more flour if the dough feels too sticky.
- Proof Dough: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size. This step helps develop a light texture.
- Shape Beignets: On a lightly floured surface, roll out the dough to roughly 1/4-inch thickness. Cut the dough into squares or rounds about 2 inches in size to prepare for frying.
- Heat Oil and Fry: In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Carefully add a few beignets at a time to the hot oil, frying each side for 1-2 minutes or until golden brown. Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain excess oil.
- Prepare Coating: In a bowl, mix together the sugar, ground lavender, and vanilla bean powder if using. While the beignets are still warm, roll them thoroughly in the lavender sugar mixture to coat.
- Serve: Enjoy the beignets warm, optionally with an extra dusting of lavender sugar for enhanced flavor and presentation.
Notes
- Use warm milk to properly activate the yeast; too hot or cold can inhibit fermentation.
- Ensure vegetable oil is at the correct temperature to prevent greasy or undercooked beignets.
- Ground lavender should be culinary grade to avoid bitterness.
- You can substitute vanilla bean paste with vanilla extract but the paste provides stronger flavor.
- Store leftovers in an airtight container and reheat briefly to restore crispness.
- Adjust flour amount as needed depending on humidity and flour type to get the right dough consistency.
