Description
These beignets are a perfect light and fluffy treat, with a delicate balance of tang and sweetness, ideal for breakfast or as a snack.
Ingredients
Scale
- 150 g active sourdough starter
- 300 g all-purpose flour
- 30 g granulated sugar
- 8 g salt
- 150 ml milk (or plant milk)
- 1 large egg
- 30 g melted butter (or oil for dairy-free)
- Neutral frying oil (e.g., canola or sunflower)
- Powdered sugar or cinnamon-sugar, for dusting
Instructions
- Feed your starter and wait until it becomes active and bubbly.
- In a large bowl, mix flour, sugar, and salt.
- Whisk together milk and egg, then stir in melted butter.
- Add wet ingredients and starter to the dry ingredients, stirring until a rough dough forms.
- Knead the dough for 6-8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise for 3-4 hours or refrigerate overnight.
- Gently deflate the dough, roll it into a rectangle, and cut out rounds or squares.
- Let the shaped pieces proof for 45-60 minutes.
- Heat oil to 350°F (175°C) and fry beignets in small batches until golden brown, about 1-2 minutes per side.
- Drain and dust with powdered sugar or roll in cinnamon-sugar.
Notes
For a savory version, fill with sautéed mushrooms and herbs, and finish with flaky salt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 2 beignets
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: beignets, sourdough, dessert, fried dough, light and fluffy
