Cranberry-coriander Jelly Vegan Beignets

Beignet Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ cups cashew milk
  • ¼ cup brown sugar
  • 5 ½ tsp. agave syrup
  • 2 tbsp. Melt Organic™ butter [melted]
  • 3 tsp. egg substitute
  • 2 tsp. instant yeast

Cranberry-coriander Jelly Ingredients

  • 1-2 persimmons peel or orange peel
  • 1 cup fresh cranberries
  • 1 cup water
  • ¼ cup toasted coriander seed (optional, gives this a nice crunch!)
  • ¾ cup red wine
  • ¼ cup sugar
  • 1 tsp. salt

Beignet Instructions

  1. Start by blooming your yeast in the cashew milk. For best results this should be done at room temperature.
  2. Next, add all Beignet ingredients by hand or using a mixer. After 5 minutes of mixing or kneading by hand, the dough will be sticky, and that’s a good sign!
  3. Place your dough in a lightly greased bowl and cover for 2 hours. Again, this should be done at room temperature. I like to proof my dough in the oven with the oven light on.
  4. After 2 hours your dough will double in size. Go ahead and punch your dough to deflate it. Now, you’re ready to roll it out to 1/4” inch thick.
  5. You can cut the traditional beignet squares or have fun with it! I used a circle cookie cutter.
  6. Have some vegetable oil heated to 350 degrees. Now, you are ready to fry them up! 2-3 minutes per side until golden brown.
  7. Fill with the cranberry-coriander jelly [recipe below] or simply coat them with powdered sugar.

Cranberry-coriander Jelly Instructions

  1. Toast your coriander seeds for 5 minutes over low-medium heat, in a small sauce pot or skillet. You will hear them popping and sizzling.
  2. Combine all Cranberry-coriander Jelly ingredients and let it come to a boil. Then, lower heat to medium.
  3. Cranberries will start to break and become syrupy and jammy. This is good!
  4. Cool down for 20-30 minutes before stuffing your beignets.
  5. Make sure you use a piping tip big enough to allow your jam to flow out nicely into the beignet. Bite, smile and enjoy!