NEW ORLEANS BEIGNETS
SERVES AROUND 70 BEIGNETS
1⁄4 cup vegan margarine
1 cup soy, almond, or rice milk
1 1⁄2 cups water
1⁄2 cup sugar
1 (1 1⁄2 tsp) packet active dry yeast
6 cups bread flour, plus extra for rolling
1 1⁄4 tsp salt
Canola oil for frying
Powdered sugar, for serving
Chocolate Sauce, optional
Raspberry Sauce, optional
NUTRITIONAL VALUES
Calories: 56kcal
Fat: 1g (0.2 S.Fat)
Carbs: 10.5g
Protein: 1.3g
Sugar: 1.7g
Sodium: 104mg
METHOD
Melt margarine in a medium saucepan over medium heat. Stir in the nondairy milk, water, and sugar until it reaches a temperature of 43°C/110°F to 45°C/115°F. Remove from the heat, add the yeast, and set aside for 5 minutes.
Meanwhile, combine flour and salt in the bowl of a stand mixer fitted with a whisk or paddle attachment. Mix in the yeast mixture on low until it is completely incorporated. Beat for 1 minute more, or until the dough is wet and sticky. Place the dough on a lightly floured surface and knead it with your hands for about two minutes. Add more flour if necessary to keep the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Refrigerate the bowl for 3 hours or overnight, covered with plastic wrap.
Remove the dough from the refrigerator and punch it down. Roll out the dough on a lightly floured surface until it is about 14-inch thick. Cut the dough into 2-inch squares with a pizza cutter or a sharp knife.
Fill a deep-sided heavy skillet or deep fryer with about 2 inches of oil. Preheat the oven to 165° C/350° F. Fry the beignets in batches in hot oil. The oil should sizzle around the beignets. Allow each beignet to fry for about 2 minutes, then flip and fry for another 1 minute, or until golden brown. Drain on paper towels. Serve immediately, dusted liberally with powdered sugar.
Meanwhile, combine flour and salt in the bowl of a stand mixer fitted with a whisk or paddle attachment. Mix in the yeast mixture on low until it is completely incorporated. Beat for 1 minute more, or until the dough is wet and sticky. Place the dough on a lightly floured surface and knead it with your hands for about two minutes. Add more flour if necessary to keep the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Refrigerate the bowl for 3 hours or overnight, covered with plastic wrap.
Remove the dough from the refrigerator and punch it down. Roll out the dough on a lightly floured surface until it is about 14-inch thick. Cut the dough into 2-inch squares with a pizza cutter or a sharp knife.
Fill a deep-sided heavy skillet or deep fryer with about 2 inches of oil. Preheat the oven to 165° C/350° F. Fry the beignets in batches in hot oil. The oil should sizzle around the beignets. Allow each beignet to fry for about 2 minutes, then flip and fry for another 1 minute, or until golden brown. Drain on paper towels. Serve immediately, dusted liberally with powdered sugar.
