Dairy Free New Orleans Beignets

Total time1 hr 45 min

Prep time25 min

Cook time20 min

4.6

(23)

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Ingredients

6 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
½ tsp salt
½ cup whole milk, at room temperature
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
1 large egg, lightly beaten
2 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups all-purpose flour, plus more for dusting

For frying

4 cups vegetable oil, for frying

For serving

1 cup powdered sugar, for dusting

Instructions

1
Combine the warm water and yeast in the bowl of a stand mixer (or a large mixing bowl) and let stand for 5 minutes, until foamy and fragrant.
2
Add the sugar, salt, milk, and beaten egg to the yeast mixture and stir to combine. Add the softened butter and 2 cups of the flour. Mix on low speed with the dough hook (or beat with a hand mixer) until a shaggy dough forms, about 1 minute.

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