For a vegan-friendly dessert, try these orange beignets with choc sauce.
- 40 mins + rising
FOR THE BEIGNETS
- 30ml warm water
- 3ml instant dry yeast
- 15ml sugar
- 10ml apple sauce
- 45ml almond, rice or soy milk
- 5ml lemon juice
- 3ml bicarbonate of soda
- 45ml boiling water
- 375ml cake flour + extra
- zest of 1 orange
- sunflower oil, for deep-frying
- icing sugar, for sprinkling
FOR THE CHOCOLATE DIP
- zest of 1 orange
- 30ml almond, rice or soy milk
- 100g dark chocolate, chopped
- gold dust (optional)
- For the beignets, combine the warm water, yeast and a pinch of sugar and set aside for 5 minutes or until foamy.
- Combine the apple sauce, remaining sugar, ‘milk’, lemon juice and bicarb. Stir in the boiling water. Add the yeast mixture and whisk until combined. Stir in the flour and zest until combined. Cover with plastic wrap and rest for 1 hour.
- Heat enough oil for deep-frying on medium-high. Roll out the dough on a floured surface to about 5mm
thickness. Cut into about 3cm squares. Deep-fry in batches, turning, for about 1 minute or until golden. Drain on paper towels. Roll in icing sugar.
- For the dip, heat all the ingredients in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted.
- Dust some of the beignets with gold dust (if using) and serve with the chocolate dip.
- These beignets make air pockets, perfect for filling with whipped coconut cream: chill a 410g tin coconut cream (not milk) upside down in the fridge overnight. Open the tin and discard the water. Scoop out the solid cream and beat with 5ml vanilla essence and 30ml icing sugar until smooth. Spoon into a piping bag with a small round nozzle and pipe into the pockets through a small incision.
- Omit the orange zest in the beignets and chocolate sauce and add 15ml instant coffee powder to the chocolate sauce instead.
Make sure you read your labels when cooking for vegans and vegetarians!
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: December, 2017