Dairy-Free Beignets with Chicory Coffee Glaze

Ingredients

• 3 cups All-purpose flour
• 1/4 cup Granulated sugar
• 2 1/4 tsp Active dry yeast
• 1/2 tsp Salt
• 1 cup Dairy-free milk (warmed)
• 1/4 cup Vegan Butter (melted)
• 2 large eggs Egg replacer (prepared)
• 1 tsp Vanilla extract
• 3 cups Vegetable oil (for frying)
• 1/2 cup Powdered sugar (for dusting)
• 1/4 cup Strong brewed chicory coffee

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine flour, sugar, yeast, and salt.
2. 2In a separate bowl, whisk together dairy-free milk, melted vegan butter, egg replacer, and vanilla extract.
3. 3Add wet ingredients to dry ingredients and mix until a shaggy dough forms. Knead dough for 5-7 minutes until smooth and elastic.
4. 4Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. 5Punch down the dough and roll it out to about 0.635 cm thickness. Cut into 5.08 cm squares.
6. 6Heat vegetable oil in a deep fryer or large pot to 175°C.
7. 7Carefully drop beignet squares into the hot oil, a few at a time. Fry for 2-3 minutes per side, until golden brown.
8. 8Remove beignets and place on a paper towel-lined plate to drain excess oil.
9. 9Whisk powdered sugar with chicory coffee to make glaze.
10. 10Dust beignets with powdered sugar and drizzle with chicory coffee glaze. Serve immediately.

Substitutions

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