Dairy-Free Beignets with Chicory Coffee Glaze

Ingredients

• 3 cups All-purpose flour
• 0.25 cup Granulated sugar
• 2.25 teaspoons Active dry yeast
• 0.5 teaspoon Salt
• 1 cup Warm water
• 0.5 cup Unsweetened almond milk
• 0.25 cup Vegan butter (melted)
• 1 teaspoon Vanilla extract
• 4 cups Vegetable oil (for frying)
• 1 cup Powdered sugar
• 2 tablespoons 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, mix warm water, almond milk, melted vegan butter, and vanilla extract.
3. 3Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. 4Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
5. 5Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. 6Punch down the dough and roll it out to a 0.635 cm thickness.
7. 7Cut the dough into 5.08 cm squares.
8. 8Heat vegetable oil in a large pot or deep fryer to 175°C.
9. 9Fry the beignets in batches until golden brown, about 2-3 minutes per side.
10. 10Remove the beignets with a slotted spoon and drain on paper towels.
11. 11In a small bowl, whisk together powdered sugar and brewed chicory coffee to make the glaze.
12. 12Dip the beignets in the glaze and serve immediately.

Substitutions

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