Lavender Vanilla Bean French Beignets (Vegan)
These beignets are officially the best beignets ever!
Okay, that’s being a little dramatic, but it’s ridiculous how delicious they are if you love the flavors of vanilla and lavender together. These are a delightful twist on the classic beignet, offering a unique and indulgent flavor experience. The infusion of fragrant lavender and rich vanilla bean not only adds a touch of sophistication but also elevates the overall taste profile.
The lavender imparts a subtle floral note, complemented by the warmth of vanilla, creating a harmonious blend of flavors that dance on the palate. Perfectly fried to golden perfection, these beignets captivate with their heavenly aroma and irresistible taste, making them a delectable treat for those seeking a plant-based twist on a beloved classic.
I honestly should sell this recipe, it’s that good!
I trust you guys to keep my secret though, cause we’re friends and that’s what you do for your friends. Something else you do for your friends is make them yummy food that they know they shouldn’t but do anyways because they get to use your friendship as their excuse. These fall into that category.
These are doughnut’s cousins with a snoody French name, but they are basically just squared doughnuts. My grandma likes to make natural lye soaps and recently our friend brought her this huge bag of lavender to use in them. It was more than she needed so, of course, my first thought was to use the extra for something edible! And what better to pair with it than vanilla bean, yum!
I’ve always liked the smell of lavender in lotions and things but I’ve never tasted it, so I was very pleasantly surprised that it’s delicious, especially with a beignet and a load of vanilla frosting! If you aren’t a big fan I guess you could skip it but I think it really sets these off. At the very least you should try adding just a tiny bit. It is very strong and if you add too much it will probably make you feel like you’re eating shampoo, but if you get the right balance it’s so good with these.
Lavender Vanilla Bean French Beignets (Vegan)
Is there anything quite like a doughnut? I don’t think so…..unless it’s a beignet. These lavender beignets are the most delicious cousin that you never knew doughnuts had!
Ingredients
Lavender Vanilla Bean Icing:
- 1 tablespoon dried lavender flowers
- scrapings from 1 large vanilla bean
- 1/2 cup unsweetened plant-based milk I used almond
- 4 cup powdered sugar
Lavender Vanilla Bean Cream:
- 1/4 cup unsweetened cashew yogurt
- 1/4 cup 1/2 stick vegan butter, softened
- 1/4 cup coconut cream
- 1/2 cup prepared lavender icing from above
Beignets:
- 1 tablespoon active dry yeast
- 1/3 cup sugar
- 1 1/2 cups unsweetened plant-based milk lukewarm (I used almond)
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour
Instructions
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First make your icing and filling, Whisk together the ingredients for the icing in a medium bowl until smooth. and set aside. Combine yogurt and butter in a stand mixer fitted with whisk attachment. Beat together until creamed and fluffy. Add cream and 1/2 cup of icing then mix until combined. Cover and place mixture into the fridge until ready for it.
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In the bowl of a stand mixer (or a large bowl if doing by hand), dissolve yeast in water and allow to sit for about 5 minutes until bubbly. Stir in coconut milk and sugar, then and salt until combined. Add flour a cup at a time until it comes together into a smooth dough. Place in a greased bowl, cover with a damp towel or plastic wrap, and place in warm place to rise until doubled in size, about 2 hours. (Alternatively, you can refrigerate the dough overnight.)
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When dough is ready divide it in half. Roll one half out into a square, roughly 10×10, and cut into 16 squares. Place the squares on a tray and allow them to rise for 30 to 45 minutes.
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Heat about 3 inches of oil in a large high-sided pan to 350 degrees F (180 C) and line a plate with paper towels. Drop dough squares, a few at a time, gently into oil and fry on each side for about 30 seconds or until golden brown. Remove with a slotted spoon and place on prepared plate.
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Now fill a pastry bag fitted with a long narrow tip with the lavender cream and pipe into the centers then spread about 1 tablespoon of icing on top of each. Serve asap.
36 Comments
Taylor @ Food Faith Fitness
I HATE WHEN THAT HAPPENS. I’ve done the 2 shoots-only-to-like-the-first-better thang. IRRITATING. BUT, I think these photos are GORG!
My hubby and I first fell in love with beignets at Cafe Du Monde in New Orleans, of course, but I’ve not had them since. That needs to change, ’cause I’m loving the lavender her! Pinned!
Tori
That’s such a cool thing to have in your love story, beignets in a cafe in New Orleans. So sweet! Thanks a bazillion for the pin love girl!
Razana
I wish I could try them! Lovely photos!
Tori
Thanks!
Nicole @ Young, Broke and Hungry
I understand the need for perfection when it comes to food photography but let me say this the nicest way possible, girl you crazy! The composition, props and lighting is beautiful. Pinned!
Tori
Thanks, Nicole! So nice of you to say!
Nicole at foodgawker
They also say, “We are our own worst critic”. The beignets look absolutely delicious!
Being open is admirable. Food photography is tough – it takes a lot of hard work and practice. Cut yourself some slack. <3 Your photos look great! Hope the next shoot goes smoother!
Tori
OMG, thank you so much Nicole! That means a lot to me, especially coming from a foodie!
June @ How to Philosophize with Cake
Wow those look incredible! Love the lavender-infused icing / filling, that sounds like a fabulous addition to tasty fried pastries š
Tori
Thanks!
Claudia | The Brick Kitchen
NO these look GORGEOUS! Don’t doubt your photography – that rustic painted white table, the lavender stems, purple cloth and vanilla bean, your tea cups… I love it. Infusing the cream cheese and icing with lavender is such a good idea – and aren’t crispy edged, warm beignets the best? This post has really made me want to make them!
Tori
Thanks, Claudia! I hope that if you make them you love them as much as we did!
Tina
I think the photos are actually really pretty. I always feel that my photos don’t capture the beauty of my food, so I get what you mean. You needn’t worry though, i think your photos are lovely.
What is the difference between a doughnut and a beignets? Is it just the shape?
Tori
Thanks, Tina! I’m glad that at least you like them. Um, yeah I think the only difference between the two is the shape. Personally I think the shape of a beignet makes more sense as it’s way easier to make at home.
Gabriela
Tried the recipe, one word: F A B U L O U S!
I am throughly addicted to lavender so I found this recipe delicious! The beignets are powder soft and the taste…mmmm!
Girlfriend, the pictures are magazine style worth! Simply GORGEOUS!
Kudos!
Tori
Thank you so much Gabriela!!! I am so excited to know you tried them and loved them!
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Diana
These look delish! What kind of oil did you use for frying?
Tori
Thanks Diane, I almost always use sunflower oil. Thanks for reading!
Bazza
Hi, sorry to interject on this comment but I can’t seem to post my own comment. There seems to be no lavender or vanilla in your Lavender Vanilla bean cream recipe part, presume you have missed this so could you confirm the quantities of each please. Many thanks.
Tori
Hi, Bazza
So sorry about the confusion with the recipe. The lavender can get quite overpowering so for this recipe you add it to the icing and then once you’ve made that you take a portion of the icing that already has the lavender in it and you add that to the filling. I hope this is helpful and that you enjoy this recipe!
Thanks, Bazza!
Bazza
Ah ok, sorry read the ingredients and got so exited I forgot to read the instructions. Many thanks, can’t wait to make them.
Tori
No worries, I hope you love these like my family did. They still talk about them and I haven’t made them in a while.
Janette
These look awesome! Can’t wait to try with a beignet mix I have from New Orleans! Thanks for sharing!
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Elizabeth Rood
I can’t wait to try them!
I actually have them in mind for a potential bridal shower dessert; but how far in advanced could these be made? And are they a serve warm kinda thing, or can it be room temp?
Tori
They are probably best served as fresh as possible but they are great room temperature. I hope they turn out well for you Elizabeth!
Bella
Hey! Iām a little confused about the 4c icing sugar, why does it tell you to only use 1/2 cup icing sugar for the filling?
Tori
Omg, you’re right. I just edited the recipe to show the correct instructions. Thanks for letting me know.
danielle
I think I am still confused on this part! So we use 4 cups of powdered sugar for the cream?
Tori
Yes, it’s a pretty sweet glaze.
Suzanne
This looks so good! What a great combination of flavors!
Vanessa
Thanks for sharing! Does it keep long?