- 1 cup warm water
- 1/4 cup sugar
- 1 Tbs active dry yeast
- 1 egg replacement
- 2 Tbs vegan butter
- 1/2 cup soy creamer
- 4 1/4 cups all-purpose flour
- 1/2 tsp salt
- Oil for frying
- Enough powdered sugar to choke out an army
In a stand mixer or mixing bowl, combine the water, sugar and yeast. Allow to sit until the yeast gets bubbly and happy, about 5 minutes. Add in the butter and the egg replacement and beat until combined. Add in the soy creamer and half the flour and beat for 1 minute. Add in the salt and the rest of the flour and finish with the dough hook. If you don't have a dough hook, knead the dough by hand.
Spray cooking spray or a light bit of oil into a bowl or dish with a lid. add in the dough and turn to coat. Cover and allow to sit in the fridge for 8 hours, or overnight.
Heat your cooking oil to 360 degrees. On a lightly floured surface, roll out your dough to approximately 1/4 to 1/3 inch thickness. 1/2 inch thick is too thick.
Cut the dough into 3" x 3" squares or diamonds. Place into the hot oil carefully, making sure not to crowd the oil. The beignet should float to the surface almost immediately. Cook on each side for about 20-30 seconds, or until a rich golden brown.
Once golden brown on both sides, remove from oil and allow to rest for about 1 minute. With a sieve, sprinkle the powdered sugar generously onto the top of the beignets. Enjoy, traditionally with a cafe au (almond) lait.