This Vegan Beignet Recipe, also called French Beignets or New Orleans beignets, are vanilla bean-flavored pieces of fried dough, coated with powdered sugar. They are the most delicious desserts to dip into jam or chocolate espresso sauce.
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
- Add lukewarm water, yeast, and half the sugar in a large bowl or the bowl of your stand mixer. Cover and set it aside until bubbly and foamy.
- When the yeast is ready, add canola oil milk, and vanilla extract. Stir to combine then add in flour, remaining sugar, and salt.
- Stir, then use the dough hook attachment to knead the dough for 3 to 4 minutes until soft, sticky, but not wet. If too wet, add extra flour.
- Transfer the dough to lightly greased bowl. Film with plastic wrap and place a warm towel on top of the bowl.
- Set aside for 1.5 hours to 2 hours or until it doubles in size, exactly like in a vegan brioche recipe.
- Then remove the plastic wrap and push the dough to remove air.
- Roll on a lightly floured surface with a roller pin. Then, use a pizza cutter, or sharp knife, to cut out the sides of the dough.
- Now, shape rectangles of about 1/2 inch (1.5cm) by 1 inch (3cm).
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.
Frequently Asked Questions
These beignets can be kept for 3 to 4 days in an airtight container. If left with some moisture, the sugar coating will turn sticky, so you can add a bit more before serving.
You can freeze them for up to 3 months. I recommend freezing them without the sugar coating, and only adding powdered sugar after they have been thawed.
More Classic Vegan Recipes
If you like vegan versions of the classics, you’ll love these:
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Vegan Beignets
Ingredients
- ¾ cup Water - note 1
- ½ cup Granulated Sugar - divided
- 2 ¼ teaspoons Active Dried Yeast
- ⅓ cup Canola Oil - or light olive oil
- ½ cup Almond Milk
- 2 teaspoons Vanilla Extract
- 3 ½ cups All-Purpose Flour
- 1 teaspoon Salt
To fry and serve beignet
- ½ cup Powdered Sugar
- 1 pan Vegetable Oil - note 2
Instructions
- In a large mixing bowl, or the bowl of your stand mixer add lukewarm water, dry yeast, and 1/4 cup of the sugar. Cover it and set it aside for 5 minutes until bubbly and activated.
- Meanwhile, in another bowl, whisk the flour and salt. Set it aside.
- When the yeast is activated, add the remaining sugar, oil, almond milk, vanilla extract, and half of the flour.
- Using the dough hook attachment, start beating the dough and add the remaining flour gradually. Keep beating on medium speed for 3-4 minutes or until the dough is sticky but not wet. If wet, add up to 1/4 cup extra flour.
- Transfer the dough into an oiled bowl, film the bowl with plastic wrap tightly, and place an extra warm towel on the top.
- Set aside in a warm place for 2 hours until the dough doubles in size. It can be in full sun, in front of a heater or fireplace.
- Meanwhile, prepare a large wire rack, and cover it with absorbent paper. Set aside.
- Fill a bowl with powdered sugar. Set aside.
- Once the dough has risen, place it onto a floured surface and roll with a roller pin into a 0.2-inch rectangle (5mm) .
- Use a pizza cutter to cut into 2-inch (5 cm) by 1.5-inch (3.5cm) rectangles.
- Fill a non-stick pot with about 4 inches (10 cm) of vegetable oil, bring to medium-high heat until the oil bubbles and reaches 360°F – use a candy thermometer to check the temperature.
- Place 3 to 4 beignets at a time in the warm oil, cook until they puff and get golden on one side – about 2 minutes, then flip with a slotted spoon and an extra 1-2 minutes.
- When puffed and golden brown, use the slotted spoon to remove the beignets from the oil and transfer them to the prepared wire rack to cool and dust with powdered sugar.
Can these be made with GF flour instead?
I don’t think it will work I am sorry
This recipe was awesome! Easy to follow and the beignets turned out so delicious! Thank you for sharing this recipe with us
Thank you so much for the nice review 😉
Can u air fry beignet jan
Yes, you can! Read the post above the recipe card, all the details are there for the air frying option!