Pillowy Sourdough Beignets

Name: Pillowy Sourdough Beignets
Prep time: 25 min
Cook time: 20 min
Total time: 16 h 45 min
Yield: 24 servings
Ingredients: 1 cup active sourdough starter; 0.25 cup cane sugar; 0.5 cup heavy cream; 1 egg; 1 teaspoon vanilla extract; 0.5 teaspoon salt; 2 cup all-purpose flour; 2 tablespoon butter; 4 cup coconut oil; 1 cup powdered sugar

24 servings

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!

Ingredients

active sourdough starter
1 c
cane sugar
¼ c
heavy cream
½ c
egg
1
vanilla extract
1 tsp
salt
½ tsp
all-purpose flour
2 c
butter
2 tbsp
coconut oil
4 c
powdered sugar
1 c

Directions

1
Combine all ingredients in a bowl or stand mixer.
2
Knead 5–10 minutes until smooth but slightly sticky.
3
Bulk ferment: shape into a ball, cover, and let dough double (4–12 hours).
4
Roll dough into a ¼″ thick rectangle and cut into 24 pieces.
5
Place on parchment-lined sheet, let rise until doubled, then cover and chill for at least 2 hours or overnight.
6
Heat neutral oil to 350°F and fry 1–2 minutes per side until golden.
7
Fry in small batches to avoid crowding; dust with powdered sugar and serve.

Pillowy Sourdough Beignets

1005 min24 servings406 cal

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