FRENCH VEGAN BEIGNETS
Classic French Beignets made of vegan ingredients filled with hazelnut spread
Ingredients
- 2 dcl of water;
- 180 gr of wheat flour;
- 50 gr of vegan butter;
- turmeric, on top of knife (for the colour);
- a pinch of salt;
- oil for deep frying;
- vegan hazelnut spread for filling;
- a bit of powder sugar to sprinkle over beignets.
For vegan egg white:
- 2 tsp. of flax seed + 2 dcl. of water cook together, simmer for 10 min, then chill it. You can also use aquafaba instead.
Instructions
- In a pot warm up water, salt and vegan butter, butter should completely melt. Mix flour with turmeric.
- Add flour to pot, remove from stove and start stirring, keep stirring until dough is separating away from pot. Let it cool down for 5-10 min. in a cold place. Add 2 tbsp. of egg white and mix it really well into a dough. The rest of the vegan egg white save for another time. Grab dough with a round spoon, shape it a bit with the other hand palm, weigh it (36 gr to 38 gr) and put on parchment paper (as in images).
- Warm up oil in a deep pot. Start adding beignets into a hot oil. Fry them on a medium high temperature on both sides in 2 batches. After a couple of minutes part of dough will go out of them (as in image), after that fry them until they are totally bright golden brown and not raw inside. Let them cool down. Cut off part of dough (as in image).
- Put hazelnut spread in a piping bag, cut off the top of bag and fill each beignet. Sprinkle beignets with powder sugar. Serve warm.