Celebrating Madri Gras with the Famous Disney Beignets but with a dairy free/Vegan option! Yes, that’s right! I replaced all the dairy with vegan/dairy free and added a egg substitute if you need it! Tested and approved and if your like me beignets are one of my favorite snacks at Disneyland! This recipe makes a LOT! like 500 man-catching beignets!! So if you’d like 1/2 the recipe or have 3 dozen mickey sized beignets or several dozen mini squares its totally up to you! I included a affiliate links to the Mickey cookie cutter I used to make these beignets.
(If you are not vegan or dairy free you can use eggs and cows milk in replacement but I wanted to make a vegan recipe since I was visiting my vegan cousin when I made these and because I love using dairy free recipes lately! Vegetarian option too if you eat eggs!)
So here they are!! Vegan/Dairy free Beignets:
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- vegan egg replacement – 2 teaspoon baking, 2 tablespoons vinegar OR for vegetarian/non vegan- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1 cup coconut milk (any non dairy should work. I used coconut which was on hand)
- 7 cups flour
- 1/4 cup vegtable shortening
- crisco vegtable shortening for frying
- 3 cups powdered sugar
1. Mix lukewarm water, sugar, and yeast in a large plastic bowl and let sit for 10 minutes.
2. In another bowl, if you are doing vegan add your egg replacement OR eggs and beat, add salt and coconut milk (or dairy free milk) together. Add mixture to the yeast mixture. In a separate bowl, measure out the flour. Add 3 cups of the flour to the yeast mixture and stir. Add the shortening and continue to stir while adding the last of the flour. Remove dough from the bowl, place onto a lightly floured surface and knead about 20 times. Put dough into the bowl and cover with plastic. Let rise in a warm place for at least 2 hours.
3. Preheat oil in a deep-fryer to 350 degrees F. (Keep heat to medium to low medium heat. To allow Mickey shaped to cook through without burning.
4. Add the powdered sugar to gallon sized ziplock bag.
5. Roll the dough out to about 1/4 inch thick and cut into Mickey shaped with cookie cutter or 1 inch squares. Deep-fry, they should puff up within 10 seconds, flip continuously until they become a golden color on both sides. After beignets are fried, drain them for a few seconds on a few paper towels and then toss them into the ziplock of powdered sugar. Hold bag closed and shake to coat evenly.
Mickey cookie cutter-
If you try this recipe please tag me @spoonfulofsugarbaker on Instagram!!
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