I was testing the dough for classic French beignets (those without yeast, yeast is usually used in bakery beignets or New Orleans style beignets) and the result is really good. Made it for a couple of occasions. For this occasion I filled them with vegan hazelnut spread. They were so tasty that they disappeared in a short while, crispy on the outside and with a whole inside, filled with vegan hazelnut spread.
To make those classic beignets you need to use a vegan egg white. I made it by cooking yellow flax seed in water. You can also use brown flax seed if that’s only what you can find in your local grocery store.
Vegan egg white made of yellow flax seeds
Frying of beignets
Cutting off piece of dough from fried beignet