Enough of that, thank you very much. It’s time for a brilliant beignet, of a better batter. Let the Age of the Vegan Beignet begin!
Better Than NOLA Beignets
1 1/2 c. warm water (“baby bath water” warm)
1 1/2 T. dry active yeast
1 3/4 c. unbleached flour
3/4 t. salt
2 T. cane juice crystals or natural sugar
1/2 t. vanilla
1/2 t. lemon juice
Several cups canola oil for frying
Organic powdered sugar for garnish
Dairy-free chocolate syrup for garnish (optional)
You will also need:
Candy thermometer to check oil temperature
In a large bowl, combine flour, salt and cane juice crystals or natural sugar.
Add vanilla and lemon juice to yeast mixture and stir until well-mixed.
Pour wet ingredients into dry, stirring to create a soft dough.
Cover bowl with a damp towel and allow to rise for 45 minutes. The batter should be airy and light when done rising.
Heat oil in a fryer, wok or deep pan to 350 degrees.
Drop large spoonfuls of batter into hot oil, taking care not to crowd the beignets as they fry. Cook for a minute or two on each side, or until golden brown.
Remove from oil, drain on paper towels, and served with a dusting of powdered sugar and—if desired—chocolate syrup.