Sourdough Beignets

I know I promised to be done talking about sourdough for a while, but I can’t help it. I have to tell somebody. One of my greatest obsessions has been rediscovered.

I’ve always had a huge weakness for doughnuts, even the crappy grocery store ones. So beignets made at home have been a go-to alternative since they are relatively easy to make, have drastically less sugar content, and are SO TASTY. And chewy. And crispy. And sweet. And since they are simply topped with powdered sugar (which is like half cornstarch anyway, right?) they are sooo much better for you. *ahem*

This new discovery of using sourdough has added another level of Hallelujah Chorus by adding a teeny bit of tang to the already wonderfully fried taste. Trust me, it’s a game-changer. The other nice thing about this process is that it has to sit and rise anywhere between 4-12 hours, so the timing is totally flexible as to when you have to take the next step. You can prep the night before, and fry first thing in the morning; or you can prep mid-morning and fry that night for dessert; or you can prep in the afternoon while the kids are napping, and if you end up not having time to cook them, throw the dough in the fridge for up to 24 hours and do it the next day. It’s a Have It Your Way all day recipe.

 

Sourdough Beignets

– 1 cup (or the remaining 8oz after a feeding) sourdough starter
– 3 cups flour
– 1/4 sugar
– 1 tsp kosher salt
– 2 Tbls melted butter or olive oil
– 3/4 cup buttermilk (or regular milk with a teaspoon of lemon juice added)

  1. Knead all the ingredients together in a mixer with a hook attachment until it’s firm, but pulled off the bottom of the bowl. Add flour a tablespoon at a time if it looks too wet, or splash a bit more milk if it’s too dry.
  2. Cover and let rise for 4-12 hours; you can then place in the fridge for up to another 24 hours if you’d like; the longer you let it sit, the more tang it will have.
  3. Bring a deep fryer or about 2″ of canola oil up to 325*-350*. Cut off a hunk of dough and roll out to about 1/4″ to 1/2″ thick. Cut into 1″ to 2″ squares (doesn’t have to be perfect!) and fry until puffy and brown on both sides, flipping once the first side is brown.
  4. Remove from oil and place on a rack to let the excess oil drip off, then dust generously with powdered sugar. Eat while still warm. Die and go to heaven.
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