Beignets are the pride of New Orleans—light, pillowy squares of fried dough buried under a mountain of powdered sugar. They’re the official state doughnut of Louisiana and a must-have at Café du Monde. This version adds a tangy twist with sourdough discard, creating beignets with even more depth of flavor.
The sourdough adds a subtle complexity that perfectly balances the sweetness of the powdered sugar. Whether you’re dreaming of the French Quarter or just want an incredible breakfast treat, these sourdough beignets deliver.
Instructions
Activate the Yeast
In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy and bubbly.
Make the Dough
In a large bowl or stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, sourdough discard, eggs, and melted butter.
Mix on low speed until a shaggy dough forms, then knead on medium-low for 5-7 minutes until smooth, soft, and elastic. The dough should be soft and slightly tacky but not sticky.
First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1-2 hours.
Cold Ferment (Optional but Recommended)
For the best flavor, refrigerate the dough overnight after the first rise. Punch it down, cover tightly, and refrigerate for 8-24 hours.
Roll and Cut
Turn the dough out onto a lightly floured surface. Roll to about ¼-inch thickness. Use a sharp knife or pizza cutter to cut into 2-inch squares.
Second Rise
Place the cut beignets on a floured baking sheet, cover loosely with plastic wrap or a towel, and let rise for 30-45 minutes until puffy.
Heat the Oil
In a heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 350°F (175°C). Use a thermometer to maintain temperature.
Fry the Beignets
Working in small batches to avoid overcrowding, carefully drop the beignets into the hot oil. Fry for 1-2 minutes per side, turning once, until puffed and golden brown.
Drain
Remove with a slotted spoon or spider strainer and drain on a wire rack (not paper towels—they’ll get soggy).
Dust with Powdered Sugar
While still warm, generously dust the beignets with powdered sugar. Use a fine-mesh sieve and be generous—they should be buried in sugar!
Serve
Serve immediately with café au lait. These are best fresh and warm.
Pro-Tips for Sourdough Beignet Perfection
- Use a Thermometer: Maintaining the correct oil temperature is crucial. Too cool = greasy beignets; too hot = burnt outside, raw inside.
- Don’t Overcrowd the Fryer: Frying too many at once drops the oil temperature. Work in small batches.
- Drain on a Rack: Paper towels trap steam and make beignets soggy. A wire rack keeps them crisp.
- Dust Generously: Beignets should be buried in powdered sugar—don’t be shy. A fine-mesh sieve gives the best coverage.
- Cold Ferment for Flavor: Overnight refrigeration develops that complex sourdough tang.
- Serve Immediately: Beignets are at their absolute best fresh from the fryer.
- Café au Lait: Serve with strong coffee mixed with hot milk for the authentic New Orleans experience.
- Make Ahead: You can prepare the dough through step 4 and refrigerate for up to 24 hours.
These Sourdough Beignets are New Orleans-style fried dough—absolutely irresistible.
