Print

Sourdough Beignets Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/sourdough-beignets-recipe/