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how to make baked vegan beignet with chocolate sauce

Baked Vegan Beignet with Chocolate Sauce

New Orleans Beignet vegan Version with delicious Chocolate Sauce. A iconic New Orleans dessert
5 from 5 votes
Prep Time 25 minutes
Cook Time 10 minutes
Dough resting time 2 hours
Total Time 35 minutes
Course Dessert
Cuisine American, French
Servings 16 beignets
Calories 129 kcal

Equipment

  • 1 Oven
  • 1 Stand Mixer

Ingredients
  

  • 90 ml warm water around 43C/110F
  • 3 tbsp Organic brown sugar
  • 1 Egg Equivalent egg replacer
  • 80 ml plant milk Preferably almond milk
  • 30 grs Vegan Butter soft melted
  • 1 pod Vanilla,seeds only alternative: 2 tbsps Vanilla extract
  • 240 grs all-purpose Wheat flour Half of this amount could be whole gran flout to make the dessert more healthy
  • 40 ml Vegan milk for sprinkling over beignet pieces before baking
  • 1 pack Confectioner's sugar for sprinkling beignets once baked

Hot Chocolate Dipping Sauce

  • see recipe: https://theveganshift.com/2023/04/how-to-make-delicious-vegan-chocolate-pastry-cream/

Instructions
 

  • Stir the yeast into the warm water after dissolving one tablespoon of sugar. Let it settle for 5 to 10 minutes or until frothy.
  • Pour the egg substitute, 60 ml of milk, the remaining sugar, melted butter, and vanilla seeds into the bowl of the stand mixer. Add the yeast water after thoroughly combining it with a spoon or whisk.
  • Split the flour into four parts, mixing each portion after each addition. After mixing everything, knead the dough with a dough hook at medium speed for 7–10 minutes. If the dough no longer adheres to the bottom of the bowl, stop kneading.
    If kneading by hand, do so on a lightly floured surface and continue kneading for about fifteen minutes or until the dough is smooth and silky.
  • Transfer the dough to a greased basin and cover it with a fresh tea towel. Let the dough rise for about an hour in a warm, draft-free area.
  • Roll out the dough gently to a depth of no more than 1/4 inch after lightly flouring your work surface. Cut the dough into uniform squares using a sharp knife or dough cutter. Put these on two baking trays coated with parchment paper, cover them with a tea towel, and allow them to rise until about twice their size, which should take 30 to 60 minutes.
  • Preheat the oven to 170C fan/190C/375F while the dough is rising for a second time.
  • Brush the remaining 20 mL of the vegan milk over the dough once it has risen again. Bake for 8–9 minutes or until golden and fluffy.
  • Serve hot with a dipping bowl of hot chocolate sauce and sprinkled with confectioners' sugar.

Video

Keyword baked, beignets, chocolate, desserts, mardi grass