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.