Sourdough Beignets Recipe

Introduction

Sourdough beignets are light, airy, and perfectly golden fried pastries with a subtle tang from the sourdough starter. These treats are dusted with powdered sugar and best enjoyed warm, making them a delightful dessert or breakfast indulgence.

Ingredients

• 180 mL warm cream (¾ cup), not hot
• 50 grams granulated sugar (¼ cup)
• 175 grams active sourdough starter
• 1 large egg
• 43 grams melted butter, cooled (3 tablespoons)
• 220 grams bread flour (1¾ cups)
• 120 grams all-purpose flour (1 cup)
• 1 teaspoon salt
• Neutral oil for frying
• Powdered sugar for dusting

Instructions

1. Step 1: Gently warm the cream until lukewarm and stir in the sugar until dissolved. Let cool if needed.
2. Step 2: In a stand mixer bowl fitted with a dough hook (or a large mixing bowl for hand kneading), combine the cream mixture, sourdough starter, egg, and melted butter.
3. Step 3: Add bread flour, all-purpose flour, and salt. Mix on low speed until dough comes together, then knead on medium speed for 6-8 minutes until smooth and elastic. If kneading by hand, mix ingredients, rest 30 minutes, then perform 3 stretch-and-fold sets at 30-minute intervals.
4. Step 4: Transfer dough to a lightly greased bowl, cover, and let rise at room temperature (70-75°F) for 6-8 hours, or until doubled in size.
5. Step 5: Optionally refrigerate the risen dough for 2 to 24 hours for better flavor and easier handling.
6. Step 6: Flour a work surface and roll the chilled dough into a ¼ inch thick rectangle. Cut into 1½-inch squares.
7. Step 7: Arrange squares on a parchment-lined baking sheet, cover, and let rise 1.5 to 2 hours until puffy.
8. Step 8: Heat 2-3 inches of neutral oil in a heavy pot or Dutch oven to 340-360°F.
9. Step 9: Fry 3-5 beignets at a time, flipping after 1-2 minutes per side until golden brown. Drain on paper towels.
10. Step 10: Dust generously with powdered sugar and serve warm.

Tips & Variations

• For a stronger sourdough flavor, extend the bulk fermentation time or cold proof for longer in the fridge.
• Use neutral oils like vegetable or canola for frying to avoid strong flavors.
• Try adding a pinch of cinnamon or vanilla extract into the dough for a flavor twist.

Storage

Keep beignets loosely covered at room temperature for up to one day; they taste best fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. You may freeze unfried dough squares or fried beignets in an airtight container for up to 2 months; thaw before frying or reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, you can substitute yeast, but the flavor and texture will differ since sourdough adds a unique tang and complexity.

What oil is best for frying beignets?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best for frying to ensure a light taste and even cooking.

Sourdough Beignets Recipe

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★★★★★

4.7 from 365 reviews

These Sourdough Beignets are light, fluffy, and delightfully airy fried pastries made using a tangy active sourdough starter. The dough is enriched with butter and cream then fried until golden brown and dusted generously with powdered sugar, perfect for a sweet breakfast treat or dessert.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 30 minutes
• Yield: Approximately 20–24 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough

• 180 mL warm cream (¾ cup), lukewarm
• 50 grams granulated sugar (¼ cup)
• 175 grams active sourdough starter
• 1 large egg
• 43 grams melted, cooled butter (3 tablespoons)
• 220 grams bread flour (1¾ cups)
• 120 grams all-purpose flour (1 cup)
• 1 teaspoon salt

For Frying and Serving

• Neutral oil for frying (vegetable or canola oil works well)
• Powdered sugar for dusting

Instructions

1. Prepare the Dough: Gently warm the cream until lukewarm, then stir in the sugar until dissolved; cool if needed. In a stand mixer bowl fitted with a dough hook or a large mixing bowl if kneading by hand, combine the cream mixture, sourdough starter, egg, and melted butter. Add the bread flour, all-purpose flour, and salt, mixing on low speed or by hand until the dough begins to come together. Increase the speed to medium and knead about 6-8 minutes until the dough is smooth and elastic. If mixing by hand, combine ingredients, let rest for 30 minutes, then perform three sets of stretch-and-folds at 30-minute intervals.
2. First Rise (Bulk Fermentation): Transfer the dough to a lightly greased bowl, cover, and let rise at room temperature (70-75°F) for 6-8 hours or until doubled in size.
3. Cold Proof (Optional): For enhanced flavor and handling, refrigerate the risen dough for at least 2 hours or up to 24 hours.
4. Shape & Second Rise: On a generously floured surface, roll the dough into a rectangle about ¼ inch thick. Cut the dough into 1½-inch squares using a sharp knife or pastry cutter. Arrange the squares on a parchment-lined baking sheet, cover, and let them rise for 1.5 to 2 hours until puffy.
5. Fry the Beignets: Heat 2-3 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 340-360°F. Fry batches of 3-5 beignets, flipping after 1-2 minutes per side, until they turn golden brown.
6. Drain and Serve: Transfer fried beignets to a paper towel-lined tray to remove excess oil. Dust generously with powdered sugar and serve warm for best taste.

Notes

• Room Temperature Storage: Keep beignets loosely covered for up to 1 day; they’re best enjoyed fresh.
• Refrigerator Storage: Store leftovers in an airtight container for up to 3 days.
• Freezing: Unfried dough squares or fried beignets can theoretically be frozen for up to 2 months and fried fresh later, but this has not been tested, so results may vary.

Keywords: sourdough beignets, fried dough, sourdough dessert, fried pastries, beignets recipe