Lavender Vanilla Bean French Beignets (Vegan)
These beignets are officially the bane of my existence…..
Okay, that’s being a little dramatic, but it’s ridiculous that they have been such a pain. Don’t get me wrong, taste and recipe wise they are 100% dope, but photogenically I think they were a fail…..both times that I made them. That’s right, I made and photographed these 2 separate times and neither time did I like the results! Somethings are just way harder for me to make look good.
The real kicker is that at the end of the day I decided that the first pictures were by far better than the second, how dumb is that? I’ve got serious issues. When I reach a point of perfect photographer’s confidence I’ll let you know. Well, no I won’t but you’ll figure it out when I stop ratting on my own pictures. Hey, don’t scoff at me! It could happen, someday.
You know, sometimes I think that I probably shouldn’t be so open with the fact that photography is not a talent of mine because then I make you focus on the flaws in my pictures that you wouldn’t have noticed otherwise. I should just play it cool like I know exactly what I’m doing (ha!), but then I start thinking about how much I don’t like the pictures I’m writing about and I that little voice that we all have inside our heads forces me to come clean and be honest about it. They say honesty is the best policy, but they also say less is more and if you can’t say something nice don’t say anything at all. So which is it? Clearly I’m conflicted about this.
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.
So don’t look at these pictures. Okay yes, look at them, but only a glance to get an idea how amazing these are and know that they taste better than they look. I say that a lot don’t I?
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!
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
- 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
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.
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.)
When dough is ready divide it in half. Roll one half out into a square, roughly 10x10, and cut into 16 squares. Place the squares on a tray and allow them to rise for 30 to 45 minutes.
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.
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.
If you’d like to try making your own almond milk check out this recipe and video here – >>>
For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.
Use the the code “sincerelytori” for a discount!
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!
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!
I wish I could try them! Lovely photos!
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!
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!
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 🙂
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!
Thanks, Claudia! I hope that if you make them you love them as much as we did!
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?
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.
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!
Thank you so much Gabriela!!! I am so excited to know you tried them and loved them!
These look delish! What kind of oil did you use for frying?
Thanks Diane, I almost always use sunflower oil. Thanks for reading!
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.
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!
Ah ok, sorry read the ingredients and got so exited I forgot to read the instructions. Many thanks, can’t wait to make them.
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.
These look awesome! Can’t wait to try with a beignet mix I have from New Orleans! Thanks for sharing!
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?
They are probably best served as fresh as possible but they are great room temperature. I hope they turn out well for you Elizabeth!
Hey! I’m a little confused about the 4c icing sugar, why does it tell you to only use 1/2 cup icing sugar for the filling?
Omg, you’re right. I just edited the recipe to show the correct instructions. Thanks for letting me know.
I think I am still confused on this part! So we use 4 cups of powdered sugar for the cream?
Yes, it’s a pretty sweet glaze.