Beignets are French. New Orleans made them famous. Sourdough made them better.
Fluffy, airy, deep-fried pillows of dough buried under a mountain of powdered sugar. The sourdough adds a subtle tang that keeps them from being too sweet. No yeast? No problem. Sourdough discard does the work.
Make the Dough
In a bowl, mix sourdough discard, egg, milk, sugar, melted butter, and vanilla.
Add flour, baking soda, and salt. Stir until a soft, sticky dough forms.
Cover and rest for 15-30 minutes (or skip if impatient).
Roll and Cut
On a floured surface, roll dough to ¼-inch thickness.
Cut into 2-inch squares (pizza cutter works great).
Fry
Heat 2 inches of oil to 360°F (182°C).
Fry beignets in batches, 1-2 minutes per side, until puffed and golden brown.
Drain on paper towels.
Powder and Serve
While still warm, toss beignets in powdered sugar until completely buried.
Serve immediately. Powdered sugar will get everywhere. Embrace it.
Summary
Prep Time: 10 minutes | Rest Time: 15-30 minutes | Cook Time: 10 minutes | Total Time: 35-50 minutes
Yield: 12-15 beignets
Difficulty: Easy
Storage Notes
- Best eaten immediately. Beignets are meant to be hot, fresh, and powdered within minutes of frying.
- Next day? Reheat in a 350°F oven for 5 minutes, then repowder. Never microwave.
- Freeze (unfried dough): Freeze cut squares for up to 2 months. Fry from frozen, adding 1 minute per side.
