Vegan Beignets

Total time1 hr 40 min

Prep time20 min

Cook time20 min

4.7

(25)

Few fried treats hit quite like a beignet fresh from the oil — crispy on the outside, pillowy and airy within, and buried under a snowdrift of powdered sugar. The classic version relies on eggs and dairy, which is exactly why plant-based versions can feel hard to trust, but this dough comes together beautifully using warmed plant-based milk and vegan butter in place of the usual animal products. Active dry yeast does the heavy lifting, giving the dough a proper rise so each square puffs up dramatically the moment it hits the hot oil. The process is straightforward: bloom the yeast, mix the dough, let it rest for an hour, then fry in batches until deeply golden and irresistible. Serving them immediately after a generous dusting of powdered sugar is non-negotiable — that contrast of crisp, warm dough and sweet, melting sugar is the whole point. This recipe makes enough for four people, though you may find yourself wishing you'd doubled it.

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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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