Pillowy Sourdough Beignets
Pillowy Sourdough Beignets are melt-in-your-mouth New Orleans-style doughnuts that can be long-fermented or made quickly with discard and yeast. See notes for using freshly milled flour if that's your preference!
Servings: 24 pieces
Calories: 406kcal
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 all-purpose flour
- 2 tablespoons butter
- 4 cups coconut oil for frying
- 1 cup powdered sugar for dusting
Instructions
- Combine all ingredients in a bowl or stand mixer.
- Knead 5–10 minutes until smooth but slightly sticky.
- Bulk ferment: shape into a ball, cover, and let dough double (4–12 hours).
- Roll dough into a ¼″ thick rectangle and cut into 24 pieces.
- Place on parchment-lined sheet, let rise until doubled, then cover and chill for at least 2 hours or overnight.
- Heat neutral oil to 350°F and fry 1–2 minutes per side until golden.
- Fry in small batches to avoid crowding; dust with powdered sugar and serve.
Notes
- Plan ahead: Bulk ferment and chill overnight for best flavor and texture.
- Discard option: Add 1 tbsp instant yeast and shorten rise times until dough has doubled in size.
- Dough texture: Sticky dough is normal; rest 15 minutes before adding extra flour.
- Fresh milled flour: Use 1 1/4 cup soft white wheat flour plus 1 cup hard white wheat flour in place of all-purpose flour.
- Frying: Use a neutral, high-heat oil (coconut, avocado, or tallow).
- Doneness: Fry until golden and an internal temperature of ~190°F.
Nutrition
Calories: 406kcal | Carbohydrates: 17g | Protein: 2g | Fat: 39g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 60mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 112IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 1mg
