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Lavender Vanilla Bean French Beignets (Vegan) Recipe

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3.9 from 9 reviews

These Vegan Lavender Vanilla Bean French Beignets are a delightful twist on the classic French doughnut, infused with the fragrant flavors of lavender and vanilla bean. Light, fluffy, and coated with a luscious lavender vanilla icing, these beignets are filled with a creamy vegan lavender vanilla bean filling, making them the perfect indulgent treat for any occasion.

Ingredients

Lavender Vanilla Bean Icing

  • 1 tablespoon dried lavender flowers
  • Scrapings from 1 large vanilla bean
  • 1/2 cup unsweetened plant-based milk (almond milk recommended)
  • 4 cups powdered sugar

Lavender Vanilla Bean Cream

  • 1/4 cup unsweetened cashew yogurt
  • 1/4 cup (1/2 stick) vegan butter, softened
  • 1/4 cup coconut cream
  • 1/2 cup prepared lavender vanilla bean icing from above

Beignets

  • 1 tablespoon active dry yeast
  • 1/3 cup sugar
  • 1 1/2 cups lukewarm unsweetened plant-based milk (almond milk recommended)
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour

Instructions

  1. Prepare Lavender Vanilla Bean Icing: In a medium bowl, whisk together dried lavender flowers, vanilla bean scrapings, plant-based milk, and powdered sugar until smooth. Set aside to use later.
  2. Make Lavender Vanilla Bean Cream: In a stand mixer fitted with the whisk attachment, beat together unsweetened cashew yogurt and softened vegan butter until creamed and fluffy. Add coconut cream and 1/2 cup of the prepared lavender vanilla bean icing and mix until fully combined. Cover and refrigerate until ready to use.
  3. Activate Yeast and Mix Dough: In the bowl of a stand mixer (or a large bowl if mixing by hand), dissolve the active dry yeast in lukewarm water and let it sit for about 5 minutes until bubbly. Stir in lukewarm plant-based milk, sugar, and salt until combined.
  4. Incorporate Flour: Add the all-purpose flour gradually, about a cup at a time, mixing until the dough comes together into a smooth, workable consistency.
  5. First Rise: Place the dough into a greased bowl, cover with a damp towel or plastic wrap, and set it in a warm place to rise until doubled in size, approximately 2 hours. Optionally, the dough can be refrigerated overnight.
  6. Shape Beignets: Once risen, divide the dough in half. Roll one half into a roughly 10 by 10-inch square and cut into 16 equal squares. Place the dough squares on a tray and let them rise for an additional 30 to 45 minutes.
  7. Heat Oil for Frying: In a large, high-sided pan, heat about 3 inches of oil to 350°F (180°C). Line a plate with paper towels to drain the fried beignets.
  8. Fry Beignets: Fry the dough squares a few at a time, gently lowering them into the hot oil. Fry each side for about 30 seconds or until golden brown. Remove with a slotted spoon and place on the prepared paper towel-lined plate to drain excess oil.
  9. Fill and Ice Beignets: Fill a pastry bag fitted with a long narrow tip with the lavender vanilla bean cream. Pipe the cream into the center of each beignet. Then spread about 1 tablespoon of the lavender vanilla bean icing on top of each beignet.
  10. Serve: Serve the beignets immediately for the best texture and flavor.

Notes

  • Use lukewarm plant-based milk to activate the yeast effectively without killing it.
  • If you prefer a stronger lavender flavor, steep the dried lavender flowers in warm milk for a few minutes before whisking with powdered sugar for the icing.
  • The dough can be refrigerated overnight for more convenience and enhanced flavor development.
  • Maintain the oil temperature at 350°F to ensure the beignets cook quickly without absorbing too much oil.
  • Use a thermometer to monitor oil temperature accurately for best frying results.
  • Serve beignets fresh and warm; they are best enjoyed the same day.

Find it online: https://recipesbyliza.com/lavender-vanilla-bean-french-beignets-vegan-recipe/