Description
Delicate lavender vanilla bean French beignets elevate traditional pastry with plant-based elegance. Crisp exterior and delicate interior invite sweet exploration for those seeking refined vegan dessert experience.
Ingredients
Scale
- 1 large vanilla bean (scrapings)
- 1 tablespoon dried lavender flowers
- 1 tbsp active dry yeast
- 2½ cups all-purpose flour
- 1½ cups unsweetened plant-based milk
- 1½ cups unsweetened plant-based milk (for icing)
- ½ cup prepared lavender icing
- ½ cup unsweetened plant-based milk
- ½ tsp salt
- ⅓ cup sugar
- ¼ cup unsweetened cashew yogurt
- ¼ cup vegan butter
- ¼ cup coconut cream
- 4 cups powdered sugar
Instructions
- Yeast Activation: Bloom yeast in lukewarm water until frothy and active.
- Liquid Base Preparation: Mix plant-based milk, sugar, and salt into the yeast mixture, creating a smooth liquid foundation for the dough.
- Dough Formation: Gradually incorporate flour and knead until a silky, elastic dough develops with consistent texture.
- First Fermentation: Place dough in a greased container, cover with a damp cloth, and allow to rise in a warm environment until volume doubles, approximately two hours.
- Dough Shaping: Roll out the risen dough into precise squares, then slice into uniform smaller portions for secondary proofing.
- Oil Preparation: Heat oil in a deep pan to 350°F, ensuring optimal temperature for even frying.
- Frying Process: Gently lower dough squares into hot oil, frying until each side achieves a crisp, golden-brown exterior.
- Draining: Remove beignets using a slotted spoon and place on paper towels to absorb excess oil.
- Lavender Vanilla Icing: Whisk lavender, vanilla bean scrapings, plant-based milk, and powdered sugar into a smooth, aromatic glaze.
- Filling Creation: Blend cashew yogurt, vegan butter, coconut cream, and lavender icing to produce a light, creamy filling.
- Filling and Finishing: Use a pastry bag to inject lavender vanilla bean cream into beignet centers, then generously coat with lavender vanilla icing.
- Serving: Present beignets immediately to maintain optimal temperature, texture, and flavor characteristics.
Notes
- Yeast Activation Tip: Ensure water is precisely lukewarm (around 110°F) to activate yeast without killing it, creating the perfect rise.
- Dough Resting Strategy: Allow slow overnight refrigeration for deeper flavor development and more complex texture.
- Frying Temperature Control: Maintain consistent 350°F oil temperature using a digital thermometer to prevent soggy or burnt beignets.
- Filling Injection Technique: Use a small round pastry tip for smooth, even cream distribution inside each beignet’s center.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 11
- Calories: 250
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg