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Now That’s Entertaining: Chocolate-Stuffed Vegan...
2/3/2014
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Now That’s Entertaining: Chocolate-Stuffed Vegan Beignets

A vegan cookbook isn’t usually the first place we’d look for a dessert recipe… >

Now That’s Entertaining: Chocolate-Stuffed Vegan Beignets

A vegan cookbook isn’t usually the first place we’d look for a dessert recipe—let alone a decadent, chocolate-stuffed, deep-fried one. But then again, Rich Landau and Kate Jacoby aren’t your typical vegan chefs. The husband-and-wife team behind Philadelphia’s much-loved Vedge restaurant are veritable veggie wizards, not bound by the laws of butter or charms of cheese. Sugar-dusted and seriously addictive, these beignets are just one of the surprising treats in their latest cookbook.

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WHAT YOU’LL NEED

(Makes 24 beignets)
¼ cup granulated sugar
1½ tsp. active dry yeast
3½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ cup vegan cream
2 tbs. vegan shortening
1 cup bittersweet chocolate chips
1 cup powdered sugar
1 tsp. ground cinnamon (optional)
4 cups canola oil for frying

HOW TO MAKE IT…

Stir together the granulated sugar and yeast in a small bowl with 1 cup warm water (about 110°F). Once the sugar is fully dissolved, set the mixture aside for about 20 minutes to let the yeast activate. Meanwhile, sift the flour, baking powder, and salt into a large bowl.

Warm the vegan cream and vegan shortening in a small saucepan over low heat just until the shortening dissolves, about 5 minutes. Stir the cream mixture and add it to the flour mixture. Stir until just combined. Add the yeast mixture and begin kneading with your hands until the dough is smooth, about 2 minutes. Cover the dough with a kitchen towel or plastic wrap and set aside in a warm area to rise for 1 hour.

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Line a sheet pan with parchment paper. Cut the dough into four sections, then cut each section into six chunks. Flatten each chunk into a little disk and place about 10 chocolate chips in the center. Bring all the edges up to meet each other like a little Chinese dumpling, then pinch together a tight seam. Set the sealed beignets on the prepared sheet pan. You can refrigerate the stuffed beignets or keep them at room temperature for up to 30 minutes while you heat your fryer.

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Sift the powdered sugar and cinnamon (if using) into a medium bowl and set aside. Heat the canola oil in a medium saucepan to 365°F, using a deep-fry or candy thermometer to measure the temperature. (A countertop fryer will also work beautifully, if you have one.) Fry four beignets at a time for 4 minutes each, flipping them halfway through cooking. Remove the beignets with a slotted spoon and transfer to a plate lined with paper towels. Let the beignets rest for 20 seconds before lightly tossing them in the bowl of powdered sugar. Serve immediately.

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             Find out how to make two fresh veggie dishes from Vedge here.