Sourdough Beignets
Ingredients
- 200 grams active sourdough starter (100% hydration)
- 120 grams whole milk (1/2 cup)
- 50 grams water (just under ¼ cup)
- 1 large egg
- 40 grams sugar (3 tbsp)
- 42 grams melted unsalted butter (3 tbsp)
- 6 grams salt (1 tsp)
- 420 grams flour (3 1/2 cups)
- oil for frying
- powdered sugar for dusting
Instructions
Day 1 – Evening:
- Mix active starter, milk, water, egg, sugar, butter, and salt in a large bowl. I recommend feeding your starter in the morning so it will be active and ready in the evening.
- Add flour gradually until you have a soft, slightly tacky dough.
- Knead 5–7 min by hand or 3–5 min in a stand mixer until smooth.
- Cover and let rise at room temp for 2–3 hours until slightly puffy.
- Refrigerate overnight (8–12 hours).
Day 2 – Morning:
- Take dough out of the fridge and let rest 30–60 min.
- Roll to ¼-inch thick and cut into 2–2½ inch squares.
- Proof 30–45 min until slightly puffed.
- Fry in 350–360°F (175–182°C) oil, 1–2 min per side.
- Drain on paper towels or a wire rack, dust generously with powdered sugar, and enjoy warm.