Low Iodine Vegan Beignets
Total time1 hr 40 min
Prep time20 min
Cook time20 min
4.7(25)
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Learn more →Ingredients
4 servings
For the dough
- ½ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp organic cane sugar, divided
- ½ cup unsweetened plant-based milk, warmed
- 2 tbsp vegan butter, melted and cooled slightly
- ½ tsp fine salt
- 2 ½ cups all-purpose flour, plus more for dusting
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For serving
- 1 cup powdered sugar, for dusting
Instructions
- 1
Combine the warm water, 1 tsp of the sugar, and the yeast in a large mixing bowl. Stir once and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the warmed plant-based milk, melted vegan butter, remaining sugar, and salt to the yeast mixture and stir to combine. Add the flour in two additions, stirring after each, until a shaggy dough forms.
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