Vegan Beignets


vegan beignet recipe
vegan beignets photo by carmen troesser

Ingredients

1½ cups plus ¼ cup warm water, divided
1 packet (¼ oz.) active dry yeast
1 Tbsp. Ener-G Egg Replacer
1 cup coconut milk, whisked to incorporate the coconut cream and water
½ cup organic granulated sugar
½ tsp. kosher salt
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
8 cups self-rising flour*
2 tsp. canola oil, plus more for frying
1 cup organic powdered sugar for dusting



Preparation

• Pour 1½ cups warm water (100 to 110 degrees) into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle the yeast on top of the water and let it dissolve.
• In another bowl, whisk together the Ener-G Egg Replacer and the remaining ¼ cup warm water, then add the coconut milk, granulated sugar, salt, vanilla and cinnamon.
• Turn the mixer on low and add the coconut milk mixture to the yeast and water. Add the flour ½ cup at a time. Continue to mix on low 10 minutes, until you can stretch a small ball of dough with your fingertips without tearing it. The dough will still be quite sticky.
• Grease a large, nonreactive bowl with 2 teaspoons canola oil. Place the dough in the bowl, turning it so the dough becomes covered with a thin layer of oil. Cover the bowl with a clean kitchen towel and let the dough rest 2 hours in a draft-free place.
• Sprinkle a cutting board with a little flour. Place the rested dough on the cutting board and roll it out into a ¼-inch thick slab. Use a pizza cutter or sharp knife to cut the dough into 1½- to 2-inch squares.
• In a deep, heavy-bottomed skillet over medium-high heat, warm 3 inches canola oil to 350 degrees. Working in batches, gently place the dough pieces into the hot oil. Cook the beignets 2 to 3 minutes, turning them once, until they puff up and are golden brown. Carefully remove the beignets from the hot oil and drain them on paper towels until they are cool enough to touch. Serve warm with a generous dusting of powdered sugar.

* If substituting all-purpose flour, add an additional ½ teaspoon salt.