They taste like a donut and a churro at the same time, except they don’t contain any filling and are topped with powdered sugar instead of sugar. Did you know that “beignet” is a French word that means donuts and is a classic special treat French people bake and eat for the French carnival season? As a French girl, I have been baking beignets with my grandma since I was 6. Classic beignets are not vegan because they are made with eggs and evaporated milk. But like many of my raised dough recipes using simple plant-based ingredients. I will show you how. Beignets are similar to my Air Fryer Churros or 2-Ingredient Donuts.
Ingredients and Substitutions
Lukewarm Water – Use a kitchen or body thermometer to make sure your water is under 100°F (41°C) or it will decrease the yeast activity making the dough less fluffy. Granulated Sugar like caster sugar or cane sugar or even a refined-sugar-free option like unrefined cane sugar. Canola Oil – you can use light olive oil or melted vegan butter for the dough, but to fry the beignets, you must use a high smoke point oil like avocado oil. Almond Milk or any dairy-free milk you love like soy milk or oat milk. All-Purpose Flour like cake flour or white spelt flour. I haven’t tried all-purpose gluten-free flour and I can’t recommend this option. Salt to balance flavors.
To fry and serve the beignets
High-Smoke Vegetable Oil – I always fry in avocado oil because of its high-smoke point, it won’t smoke so it’s a healthier choice. Powdered Sugar – to coat the beignets.
Making Vegan Beignets
Frying Beignets
Frying in oil is the most authentic way to cook beignets. If you prefer your air fryer, place the beignets in a single layer in the air fryer and air fry at 400°F (200°C) for 5 to 6 minutes or until golden brown. Fill a non-stick pot with 4 inches (10 cm) of avocado oil. Warm it until it forms bubbles on the sides – it should be at about 360°F (180°C). Add 3 to 4 beignets at a time, cook them for 2 minutes per side until they puff, and get a nice golden brown color on both sides. Remove them from the hot oil carefully using a slotted spoon and release on a plate covered with absorbent paper towels to absorb the extra oil. After a few minutes, when they are still warm, place in a bowl and dust powdered sugar on top.
Expert Tips
Fry in high-smoke point oil. This is not only better for you, but it produces no smoke and won’t over-fry the dough. Use soy milk for ultra-soft beignets. While any non-dairy milk works in this recipe. Using a higher protein milk add texture to the beignets making the dough fluffier and softer – less dry. Use fresh yeast. We often forget that yeast must be stored in the fridge and won’t last forever. Old yeast won’t raise dough and makes flat beignets. Proof yeast under 100°F or you will kill the yeast and the dough won’t raise resulting in hard fried dough. Serve with sauce for better flavors, serve with chocolate sauce, chocolate ganache, vegan lemon custard, caramel sauce, or jam.
More Classic Vegan Recipes
If you like vegan versions of the classics, you’ll love these:
