Vegan Yeast Beignets

Total time2 hr 15 min

Prep time25 min

Cook time20 min

Pillowy squares of yeasted dough get rolled thin, cut into simple 2-inch pieces, and dropped into hot oil until they puff up into golden, cloud-light beignets. The dough comes together with everyday pantry staples like flour, sugar, and a touch of salt, giving it that classic tender, slightly chewy bite underneath a crackly fried exterior. A full hour of rising is the real secret here, building the airy pockets that make these so satisfying to tear into. Fresh out of the fryer, they get buried in a generous snowfall of powdered sugar while still warm, so it melts slightly into every crevice. Best eaten immediately, ideally standing over the baking sheet with a napkin in hand. This one's an easy addition to a vegan brunch spread or dessert table, no special equipment beyond a thermometer and a pot of hot oil required.

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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)
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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1 tsp granulated sugar, for proofing
¾ cup whole milk, warmed to about 100°f (38°c)
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp granulated sugar
½ tsp fine salt
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.
2 ½ 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, yeast, and 1 tsp granulated sugar in a large mixing bowl or the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant — if the mixture does not foam, the yeast is not active; start over with fresh yeast.
2
Add the warmed milk, 2 tbsp granulated sugar, salt, and softened butter to the yeast mixture and stir to combine. Add the flour and mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. The dough will be softer than bread dough — do not add extra flour unless it is completely unworkable.

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