Beignets are French donuts that New Orleans perfected. This version adds sourdough starter for extra tang and tenderness. No trip to Café du Monde required. Just your starter, a pot of oil, and a serious powdered sugar situation.
Ingredients
Makes about 20 beignets.
- 1 cup (240g) sourdough starter (unfed or fed, room temp)
- ½ cup (120ml) warm water (110°F / 45°C)
- ¼ cup (50g) sugar
- ¼ cup (60ml) vegetable oil
- 1 large egg
- 1 tsp salt
- 3 cups (375g) all-purpose flour
- 1 tbsp baking powder
- Oil for deep frying (vegetable or canola)
- Powdered sugar for dredging (lots!)
Step-by-Step Instructions
Step 1: Make Dough
- In a large bowl, whisk starter, warm water, sugar, oil, egg, and salt.
- In another bowl, whisk flour and baking powder. Gradually add to wet mixture. Mix until a soft, slightly sticky dough forms.
- Knead for 3-4 minutes until smooth. Cover and rest 30 minutes.
Step 2: Roll & Cut
- Roll dough to ¼-inch thickness on a floured surface.
- Cut into 2½ to 3-inch squares (or use a pizza cutter for speed).
Step 3: Heat Oil
- Heat 2 inches of oil to 360°F (182°C).
Step 4: Fry
- Fry beignets in batches, 3-4 at a time, for 1-2 minutes per side until puffed and deep golden brown.
- Drain briefly on paper towels (but don’t let them cool completely).
Step 5: Sugar Attack
- While still warm, dredge beignets generously in powdered sugar. Like, aggressively. There’s no such thing as too much.
Step 6: Serve
- Pile on a plate. Serve immediately. Powdered sugar will fly. Wear dark clothes or just embrace the mess.
Summary
Prep Time: 15 min + rest | Cook Time: 15 min | Total: 30 min + rest
Yield: 20 beignets | Difficulty: Easy
Storage Notes
Best fresh and hot. Beignets do not improve with age. Freeze uncooked dough squares for up to 3 months. Fry from frozen (add 30 seconds). Never refrigerate cooked beignets — they get sad and soggy.
