Pillowy Sourdough Beignets Recipe
My husband and I have only been to New Orleans once, 14 years ago, when I was pregnant with our first baby. But I will never forget the delicious Creole food and the beignets from Cafe Du Monde.
We had to wait in line, but it was totally worth it.
Beignets are square doughnuts dusted with powdered sugar. They practically melt in your mouth, and they’re actually pretty easy to make.
Converting these New Orleans style beignets into a sourdough recipe is super easy, and it just might become your new favorite breakfast treat!
Why You’ll Love This Recipe
Regular beignets are good, but sourdough beignets are better, and here’s why:
- Pillowy beignets with the best texture ever: These beignets fry up golden brown and stay soft and fluffy inside. The dough rises slowly thanks to natural fermentation, which gives each one that melt-in-your-mouth texture. If you’ve ever made sourdough donuts or sourdough cinnamon rolls, you’ll notice the same soft crumb here. A really good beignet is hard to beat.
- Better flavor: These treats offer just enough sourdough flavor. The sourdough adds a slight tang that pairs perfectly with the sweet powdered sugar. It’s subtle, not overpowering, and gives these beignets a more nuanced flavor. Like most of my favorite sourdough recipes, the flavor develops while the dough rests. They’re the kind of treat that reminds you why keeping a starter around is worth it.
- Made from simple ingredients: You only need a few pantry staples like flour, sugar, and cream. The recipe keeps it easy with simple ingredients you probably already have. They’re homemade and impressive but still relaxed and totally doable.
What You’ll Need:
- 1 cup active sourdough starter
- ¼ cup cane sugar
- ½ cup heavy cream
- 1 egg
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups flour
- 2 tablespoons butter
- 4 cups coconut oil for frying
- 1 cup powdered sugar for dusting
How to Make Sourdough Beignets
Start the dough the morning before you want to make these. So for example, if I wanted to make sourdough beignets for breakfast on Saturday morning, I’d start the dough Friday morning and cold proof overnight.
Add all ingredients (dry ingredients & wet ingredients) into a large bowl or the bowl of a stand mixer.
Knead the dough thoroughly for 5-10 minutes until it is smooth and workable, but still a bit sticky (see notes for more on consistency).
Shape the beignet dough into a large ball, place it in a greased bowl, cover with a damp towel
Set it in a warm place to bulk proof (bulk fermentation) for 4-12 hours, or until doubled in size.
Roll the dough out into a ¼” thick rectangle and use a pizza cutter to cut into 24 pieces (4 rows of 6).
Place the cut beignets on a parchment paper-lined cookie sheet, cover, and let rise. For me, the rise time is 2-4 hours, until doubled in size. Then, cover with a lid or plastic wrap and refrigerate overnight.
Heat at least an inch of neutral oil (like coconut oil) to 350” in a skillet or deep fryer. Fry the beignets for 1-2 minutes on each side (about 4 minutes total) until golden brown and puff up.
Fry 4-5 batches to avoid crowding. Dust the fresh beignets with powdered sugar and serve hot.
Recipe FAQs
Using all-purpose flour will yield a tender, soft crumb that’s perfect for beignets. You can also use bread flour if you want a chewier texture, or mix it with freshly wheat flour to add more flavor and a bit of nuttiness. Just keep in mind that whole wheat flour can make the dough heavier, so balance it out with a lighter flour if mixing. If you’re milling fresh – soft white wheat is the best choice for pastry-type doughs.
Commercial yeast is only necessary if you are using sourdough discard instead of an active, bubbly starter. Adding a tablespoon of instant yeast helps the dough rise faster, so you’re not waiting forever for it to double in size during bulk fermentation and final proofing. It keeps the beignets light and fluffy without sacrificing that sourdough flavor.
Yes, you can definitely use sourdough discard to make this delicious treat. Just be sure to add 1 tablespoon of rapid-rise yeast to the dough when mixing. This addition shortens both the bulk fermentation and the final rise times, so you to make the dough quicker and still get soft, airy beignets with that subtle tang we all love.
Get the Best Results With These Tips
- Start the dough the morning before you fry. Let it bulk ferment all day and cold proof overnight to give the beignets a deep, developed flavor and that soft, pillowy texture you’re after.
- If using discard, add yeast and shorten the rise times. Mix in 1 tablespoon of instant yeast, then shorten each rise just until the dough has doubled. No need to wait hours like you would with an active starter.
- Sticky dough is normal, so keep kneading. This dough starts out messy but smooths out with time and effort. Use a stand mixer if you have one, and only add more flour after resting and re-kneading.
- Use a thermometer to check doneness. Beignets can look golden outside but still be doughy inside. Pull them out when the internal temperature hits 190°F for that perfect texture every time.
- I use coconut oil for frying because of its flavor and stability, but avocado oil is a great swap thanks to its mild taste and high smoke point. Peanut oil works well too. Safflower oil can be used as long as it’s the high-oleic kind that holds up to frying temperatures. You can use olive oil, but stick with light or refined, not extra virgin.
Storage
Store leftover sourdough beignets in an airtight container at room temperature for up to 2 days to keep them soft. Make sure they’re completely cooled before storing to prevent condensation, which can make them soggy.
Avoid refrigerating your beignets. Why? Because cold temperature speeds up staling and makes them tough.
For longer storage, freeze the beignets. Place the cooled beignets in a sealed freezer bag and freeze for up to 1 month. Reheat frozen or day-old beignets in a 350°F oven or toaster oven for 5–7 minutes, until the outside is crisp and the inside is soft again.
Other Sourdough Desserts
- Easy Sourdough Discard Cinnamon Rolls {30 minute recipe!}
- Easy Sourdough Chocolate Chip Cookies – Soft & Chewy
- Sourdough Toffee Crunch Chocolate Chip Cookies
- Easy Sourdough Blueberry Muffins Recipe (with Discard)
f you tried these Sourdough Beignets or any other recipe on my website, please leave a ? star rating and let me know how it went in the comments below!
Pillowy Sourdough Beignets Recipe
Ingredients
Method
- Start the dough the morning before you want to make these. So for example, if I wanted to make sourdough beignets for breakfast on Saturday morning, I’d start the dough Friday morning and cold proof overnight.
- Add all ingredients (dry ingredients & wet ingredients) into a large bowl or the bowl of a stand mixer.
- Knead the dough thoroughly for 5-10 minutes until it is smooth and workable, but still a bit sticky (see notes for more on consistency).
- Shape the beignet dough into a large ball, place it in a greased bowl, cover with a damp towel, and set it in a warm place to bulk proof (bulk fermentation) for 4-12 hours, or until doubled in size.
- Roll the dough out into a ¼” thick rectangle and use a pizza cutter to cut into 24 pieces (4 rows of 6).
- Place the cut beignets on a parchment paper-lined cookie sheet, cover, and let rise. For me, the rise time is 2-4 hours, until doubled in size. Then, cover with a lid or plastic wrap and refrigerate overnight.
- Heat at least an inch of neutral oil (like coconut oil) to 350” in a skillet or deep fryer. Fry the beignets for 1-2 minutes on each side (about 4 minutes total) until golden brown and puff up.
- Fry 4-5 batches to avoid crowding. Dust the fresh beignets with powdered sugar and serve hot.
Nutrition
Notes
Get the Best Results With These Tips
- Start the dough the morning before you fry. Let it bulk ferment all day and cold proof overnight to give the beignets a deep, developed flavor and that soft, pillowy texture you’re after.
- If using discard, add yeast and shorten the rise times. Mix in 1 tablespoon of instant yeast, then shorten each rise just until the dough has doubled. No need to wait hours like you would with an active starter.
- Sticky dough is normal, so keep kneading. This dough starts out messy but smooths out with time and effort. Use a stand mixer if you have one, and only add more flour after resting and re-kneading.
- Use a thermometer to check doneness. Beignets can look golden outside but still be doughy inside. Pull them out when the internal temperature hits 190°F for that perfect texture every time.
- I use coconut oil for frying because of its flavor and stability, but avocado oil is a great swap thanks to its mild taste and high smoke point. Peanut oil works well too. Safflower oil can be used as long as it’s the high-oleic kind that holds up to frying temperatures. You can use olive oil, but stick with light or refined, not extra virgin.
Storage
- Store leftover sourdough beignets in an airtight container at room temperature for up to 2 days to keep them soft. Make sure they're completely cooled before storing to prevent condensation, which can make them soggy.
- Avoid refrigerating your beignets. Why? Because cold temperature speeds up staling and makes them tough.
- For longer storage, freeze the beignets. Place the cooled beignets in a sealed freezer bag and freeze for up to 1 month. Reheat frozen or day-old beignets in a 350°F oven or toaster oven for 5–7 minutes, until the outside is crisp and the inside is soft again.
