Go Back
+ servings
sourdough beignet with a bite
hopewellheights

Pillowy Sourdough Beignets

Pillowy Sourdough Beignets are soft, square doughnuts that rise overnight and fry up golden, sweet, and irresistible. Try them today!
Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 16 hours
Total Time 16 hours 45 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 406

Ingredients
  

Dough ingredients:
  • 1 cup active sourdough starter
  • ¼ cup cane sugar
  • ½ cup heavy cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups flour
  • 2 tablespoons butter
  • 4 cups coconut oil for frying
  • 1 cup powdered sugar for dusting

Method
 

  1. 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.  
  2. Add all ingredients (dry ingredients & wet ingredients) into a large bowl or the bowl of a stand mixer.
  3. 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).
  4. 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. 
  5. Roll the dough out into a ¼” thick rectangle and use a pizza cutter to cut into 24 pieces (4 rows of 6).
  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. 
  7. 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.  
  8. Fry 4-5 batches to avoid crowding. Dust the fresh beignets with powdered sugar and serve hot. 

Nutrition

Calories: 406kcalCarbohydrates: 17gProtein: 2gFat: 39gSaturated Fat: 32gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 15mgSodium: 60mgPotassium: 19mgFiber: 0.4gSugar: 7gVitamin A: 112IUVitamin C: 0.03mgCalcium: 7mgIron: 1mg

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. 

Tried this recipe?

Let us know how it was!