VEGAN BEIGNETS
Steps:
- In a small saucepan, place the soy milk, and bring to a simmer over low heat. Remove the saucepan from the heat. Add the maple syrup and yeast, stir well to combine, and set aside for 5 minutes to dissolve the yeast. Add both types of flour, oil, vanilla, lemon zest, and salt, and stir well to form a smooth batter. Cover the bowl with a towel, place it in a warm place, and set aside for 25 minutes to rise. In a small bowl, place the sugar and cinnamon, stir well to combine, and set aside. Meanwhile, in a large saucepan or wok, place enough safflower oil to fill to a depth of 1-2 inches and heat to 360 degrees. Drop the batter by tablespoonfuls into the hot oil, a few at a time (do not overcrowd the pan as they will puff when cooking), and fry until golden brown. Carefully flip the beignets over with a slotted spoon, continue to cook until golden brown on all sides, and then carefully remove them from the oil with the slotted spoon. Drain the beignets on a clean, lint-free towel, or natural unbleached paper towels. Roll the warm beignets in the reserved cinnamon-sugar mixture and transfer to a large platter. Repeat the frying and rolling in the cinnamon-sugar mixture procedure for the remaining beignet batter. Sprinkle the platter of beignets with a little Veganized Powdered Sugar before serving, if desired.
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- Combine the plant-based milk and barley malt syrup, and heat in the microwave or on the stove to bring the temperature to 110°F. Any hotter than this and the yeast may die. Pour the mixture into the bowl of a stand-mixer, or if doing by hand, into a large bowl. Add in the yeast and let proof for 10 minutes.
- Add in 2 cups of the flour, mixing well. Add in the oil and salt, and then the remaining 1 1/4 cups flour, adding more only as necessary. The dough should be very soft and a bit sticky. Resist the urge to add more flour at this point, less is more. Knead for 2 minutes, using a bit of oil on your hands and work surface if things are sticking, not flour.
- Spray the bowl with oil, add the dough and then spray the top of the dough so it doesn't dry out. Cover with a light towel. Let rise for 1.5 hours. Punch down and then return the dough to the bowl, cover the bowl with cling wrap and place in the fridge overnight.
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