Breakfast,Dairy Free,Dessert,Recipe,Vegan,Vegetarian
These beignets are officially the best beignets ever!
Okay, that’s being a little dramatic, but it’s ridiculous how delicious they are if you love the flavors of vanilla and lavender together. These are a delightful twist on the classic beignet, offering a unique and indulgent flavor experience. The infusion of fragrant lavender and rich vanilla bean not only adds a touch of sophistication but also elevates the overall taste profile.
The lavender imparts a subtle floral note, complemented by the warmth of vanilla, creating a harmonious blend of flavors that dance on the palate. Perfectly fried to golden perfection, these beignets captivate with their heavenly aroma and irresistible taste, making them a delectable treat for those seeking a plant-based twist on a beloved classic.
I honestly should sell this recipe, it’s that good!
I trust you guys to keep my secret though, cause we’re friends and that’s what you do for your friends. Something else you do for your friends is make them yummy food that they know they shouldn’t but do anyways because they get to use your friendship as their excuse. These fall into that category.
These are doughnut’s cousins with a snoody French name, but they are basically just squared doughnuts. My grandma likes to make natural lye soaps and recently our friend brought her this huge bag of lavender to use in them. It was more than she needed so, of course, my first thought was to use the extra for something edible! And what better to pair with it than vanilla bean, yum!
I’ve always liked the smell of lavender in lotions and things but I’ve never tasted it, so I was very pleasantly surprised that it’s delicious, especially with a beignet and a load of vanilla frosting! If you aren’t a big fan I guess you could skip it but I think it really sets these off. At the very least you should try adding just a tiny bit. It is very strong and if you add too much it will probably make you feel like you’re eating shampoo, but if you get the right balance it’s so good with these.
Is there anything quite like a doughnut? I don’t think so…..unless it’s a beignet. These lavender beignets are the most delicious cousin that you never knew doughnuts had!
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 55 minutes
Servings 20 beignets
Ingredients
Lavender Vanilla Bean Icing:
- 1tablespoondried lavender flowers
- scrapings from 1 large vanilla bean
- 1/2cupunsweetened plant-based milkI used almond
- 4cuppowdered sugar
Lavender Vanilla Bean Cream:
- 1/4cupunsweetened cashew yogurt
- 1/4cup1/2 stick vegan butter, softened
- 1/4cupcoconut cream
- 1/2cupprepared lavender icingfrom above
Beignets:
- 1tablespoonactive dry yeast
- 1/3cupsugar
- 1 1/2cupsunsweetened plant-based milklukewarm (I used almond)
- 1/2teaspoonsalt
- 2 1/2cupsall purpose flour
Instructions
First make your icing and filling, Whisk together the ingredients for the icing in a medium bowl until smooth. and set aside. Combine yogurt and butter in a stand mixer fitted with whisk attachment. Beat together until creamed and fluffy. Add cream and 1/2 cup of icing then mix until combined. Cover and place mixture into the fridge until ready for it.
In the bowl of a stand mixer (or a large bowl if doing by hand), dissolve yeast in water and allow to sit for about 5 minutes until bubbly. Stir in coconut milk and sugar, then and salt until combined. Add flour a cup at a time until it comes together into a smooth dough. Place in a greased bowl, cover with a damp towel or plastic wrap, and place in warm place to rise until doubled in size, about 2 hours. (Alternatively, you can refrigerate the dough overnight.)
When dough is ready divide it in half. Roll one half out into a square, roughly 10×10, and cut into 16 squares. Place the squares on a tray and allow them to rise for 30 to 45 minutes.
Heat about 3 inches of oil in a large high-sided pan to 350 degrees F (180 C) and line a plate with paper towels. Drop dough squares, a few at a time, gently into oil and fry on each side for about 30 seconds or until golden brown. Remove with a slotted spoon and place on prepared plate.
Now fill a pastry bag fitted with a long narrow tip with the lavender cream and pipe into the centers then spread about 1 tablespoon of icing on top of each. Serve asap.
