Dairy-Free Classic New Orleans Beignets
Delight in the iconic charm of the French Quarter with these Dairy-Free Classic New Orleans Beignets—a perfect treat for those seeking a twist on the beloved café-style favorite. This recipe replaces traditional dairy with creamy unsweetened almond milk, ensuring every bite is light, fluffy, and indulgently golden. With a dough expertly crafted from pantry staples like yeast, all-purpose flour, and vanilla extract, and fried to perfection for that quintessential crisp exterior, these beignets are a celebration of texture and flavor. The crowning touch? A generous sprinkle of powdered sugar that will transport your taste buds straight to Bourbon Street. Whether you're serving them warm for brunch or as an afternoon delight, these dairy-free beignets are proof that classic doesn't have to mean conventional. Perfect for family gatherings, special occasions, or a sweet indulgence just for you!
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Recipe Information
Ingredients
- 2.25 teaspoons active dry yeast
- 0.25 cups warm water
- 1 cups unsweetened almond milk
- 0.5 cups granulated sugar
- 1 unit large egg
- 1 teaspoons vanilla extract
- 4 cups all-purpose flour
- 0.5 teaspoons salt
- 2 tablespoons vegetable oil
- 4 cups vegetable oil for frying
- 1 cups powdered sugar
Instructions
In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
In a large mixing bowl, mix the almond milk, sugar, beaten egg, and vanilla extract. Stir until the sugar dissolves.
Add the yeast mixture to the milk mixture. Stir well to combine.
Gradually add the all-purpose flour and salt, mixing until a soft dough forms. Knead the dough for about 5 minutes, until it becomes smooth and elastic.
Add the 2 tablespoons of vegetable oil and continue kneading until the oil is fully absorbed and the dough is smooth.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 2 hours, or until the dough has doubled in size.
After the dough has risen, punch it down gently. Turn it out onto a lightly floured surface and roll it to about 1/4-inch thickness.
Cut the dough into 2-inch squares using a sharp knife or a pizza cutter.
Heat the 4 cups of vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
Fry the dough squares in batches, turning them frequently until they puff up and become golden brown on both sides, about 2 to 3 minutes in total.
Remove the beignets using a slotted spoon and drain them on paper towels.
Dust the warm beignets generously with powdered sugar before serving.
Nutrition Facts
Calories |
11071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 984.9 g | 1263% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 590.9 g | 215% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 219.3 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 519 mg | 40% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
