{"id":2374,"date":"2026-06-02T04:39:27","date_gmt":"2026-06-02T04:39:27","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/?p=2374"},"modified":"2026-06-02T04:39:28","modified_gmt":"2026-06-02T04:39:28","slug":"sourdough-beignets-new-orleans-meets-your-starter","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/06\/02\/sourdough-beignets-new-orleans-meets-your-starter\/","title":{"rendered":"Sourdough Beignets (New Orleans Meets Your Starter)"},"content":{"rendered":"\n
Beignets are French donuts that New Orleans perfected. This version adds sourdough starter for extra tang and tenderness. No trip to Caf\u00e9 du Monde required. Just your starter, a pot of oil, and a serious powdered sugar situation.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Makes about 20 beignets.<\/em><\/p>\n\n\n\n
\n
1 cup (240g) sourdough starter (unfed or fed, room temp)<\/li>\n\n\n\n
\u00bd cup (120ml) warm water (110\u00b0F \/ 45\u00b0C)<\/li>\n\n\n\n
\u00bc cup (50g) sugar<\/li>\n\n\n\n
\u00bc cup (60ml) vegetable oil<\/li>\n\n\n\n
1 large egg<\/li>\n\n\n\n
1 tsp salt<\/li>\n\n\n\n
3 cups (375g) all-purpose flour<\/li>\n\n\n\n
1 tbsp baking powder<\/li>\n\n\n\n
Oil for deep frying (vegetable or canola)<\/li>\n\n\n\n
Powdered sugar for dredging (lots!)<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Make Dough<\/h3>\n\n\n\n\n
In a large bowl, whisk starter, warm water, sugar, oil, egg, and salt.<\/li>\n\n\n\n
In another bowl, whisk flour and baking powder. Gradually add to wet mixture. Mix until a soft, slightly sticky dough forms.<\/li>\n\n\n\n
Knead for 3-4 minutes until smooth. Cover and rest 30 minutes.<\/li>\n<\/ol>\n\n\n\n
Step 2: Roll & Cut<\/h3>\n\n\n\n\n
Roll dough to \u00bc-inch thickness on a floured surface.<\/li>\n\n\n\n
Cut into 2\u00bd to 3-inch squares (or use a pizza cutter for speed).<\/li>\n<\/ol>\n\n\n\n
Step 3: Heat Oil<\/h3>\n\n\n\n\n
Heat 2 inches of oil to 360\u00b0F (182\u00b0C).<\/li>\n<\/ol>\n\n\n\n
Step 4: Fry<\/h3>\n\n\n\n\n
Fry beignets in batches, 3-4 at a time, for 1-2 minutes per side until puffed and deep golden brown.<\/li>\n\n\n\n
Drain briefly on paper towels (but don’t let them cool completely).<\/li>\n<\/ol>\n\n\n\n
Step 5: Sugar Attack<\/h3>\n\n\n\n\n
While still warm, dredge beignets generously in powdered sugar. Like, aggressively. There’s no such thing as too much.<\/li>\n<\/ol>\n\n\n\n
Step 6: Serve<\/h3>\n\n\n\n\n
Pile on a plate. Serve immediately. Powdered sugar will fly. Wear dark clothes or just embrace the mess.<\/li>\n<\/ol>\n\n\n\n
Summary<\/h2>\n\n\n\n
Prep Time:<\/strong> 15 min + rest | Cook Time:<\/strong> 15 min | Total:<\/strong> 30 min + rest<\/p>\n\n\n\n
Best fresh and hot.<\/strong> 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 \u2014 they get sad and soggy.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Pillowy, deep-fried clouds of sourdough dough, buried in powdered sugar. That tangy sourdough twist + that classic beignet crunch. Your leftover starter just found its calling.<\/p>\n","protected":false},"author":1,"featured_media":2454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,7],"tags":[2107,2109,2106,2104,2108,2105,767],"class_list":["post-2374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-quick_meals","tag-beignet-recipe","tag-easy-beignets","tag-fried-dough","tag-new-orleans-beignets","tag-powdered-sugar-donuts","tag-sourdough-beignets","tag-sourdough-discard-recipe"],"yoast_head":"\n
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