Sourdough Beignets with Powdered Sugar

Sourdough Beignets with Powdered Sugar ingredients

• 150 g active sourdough starter (100% hydration)
• 300 g all-purpose flour
• 120 ml warm milk (whole or 2%)
• 50 g granulated sugar
• 1 large egg
• 40 g unsalted butter (melted and cooled slightly)
• 5 g salt
• 6-8 cups vegetable oil or canola oil (for frying)
• 1 cup powdered sugar

How to make Sourdough Beignets with Powdered Sugar

1. In a large mixing bowl or the bowl of a stand mixer, combine 150g active sourdough starter, 300g all-purpose flour, 120ml warm milk, 50g granulated sugar, 1 large egg, 40g melted unsalted butter, and 5g salt.
2. Mix on low speed for 2-3 minutes until a shaggy dough forms, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 8-12 hours, or overnight. This slow fermentation develops flavor and makes the dough easier to handle.
4. The next day, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes to an hour to take off the chill, making it easier to roll.
5. Lightly flour a clean work surface and gently roll the dough into a rectangle about 1/4-inch (0.6 cm) thick. Ensure an even thickness for consistent frying.
6. Using a sharp knife or pizza cutter, trim the edges to create a neat rectangle, then cut the dough into 16-20 squares or rectangles, each approximately 2-3 inches (5-7.5 cm) in size.
7. Pour 6-8 cups of vegetable or canola oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). Use a deep-fry thermometer to ensure accuracy.
8. Carefully lower 3-4 beignet pieces into the hot oil, being careful not to overcrowd the pot, which can lower the oil temperature. Fry for 1-2 minutes per side, flipping once, until they are puffed and deep golden brown.
9. Using a slotted spoon or spider, remove the fried beignets from the oil and transfer them to a wire rack lined with paper towels to drain excess oil. The beignets should be light and airy.
10. While the beignets are still warm, transfer them to a large bowl or paper bag containing 1 cup of powdered sugar. Toss gently to coat them generously on all sides.
11. Serve the sourdough beignets immediately, piled high and coated in a snowy blanket of powdered sugar. They are best enjoyed fresh and warm.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.