Sourdough Beignets

Ask anyone what you should do when down in New Orleans, and they’ll likely tell you, you need to eat a beignet. Down south, a beignet is a soft dough fritter, thinly rolled and cut into squares, then deep-fried into pillowy goodness. And right before you dig in, the freshly cooked doughnuts are blanketed under mounds of powdered sugar, plus a little more – for good measure.

If you ever get the chance to visit New Orleans, you’ll notice there are more than a few coffee and beignet shops around the French Quarter. However, there’s only a handful of shops that do them justice. Inarguably, the most famous one of them all serves up fresh beignets 24/7, seven days a week: Café du Monde.

Since the opening of the historic Café du Monde over a hundred and fifty years ago, beignets have become a cultural staple of New Orleans cuisine.

Need a quick breakfast?

Grab a bag of beignets. In search of drunken refuge in the wee hours of the morning?

Beignets have got your back. Any time is the right time to eat a beignet.

Some like their beignets crunchy and custardy – similar to a dense funnel cake. Others prefer the lighter side of life. Creating your perfect bite is as easy as adjusting the ratio of flour to liquid. Some things are better left, uncomplicated.

Whichever path you chose, the proper (albeit unrefined) way to top off a plate of deep-fried bliss is with so much powdered sugar, it’d as well be served with a commemorative shovel. On the contrary, if you’re sweet tooth leans savory or if powdered sugar isn’t your cup of café au lait, fear not.

Beignets so happen to be the perfect vessel for an endless combination of flavors. If you’d like some inspiration, check out the annual New Orleans Beignet Fest, where dozens of vendors push the limits of traditionalism with ingredients such as matcha, shredded pork, and seafood freshly caught from the Gulf of Mexico.

Other than how effortlessly these donuts come together, the best thing about a fresh beignet is the experience. With relatively few ingredients found in everyday kitchens and even less prep time, you can easily impress a large crowd.

Whether you’re craving a sugary nightcap, a blank canvas to express your culinary whimsy, or simply an excuse to end your day before it begins, treat yourself to some beignets. There are times for modesty. And this is not one of them.

Sourdough Beignets

Synonymous with New Orleans, these square pastries are deep-fried into pillowy goodness. Made with common ingredients and short prep, you can easily impress a large crowd! Right before digging in, they’re blanketed under mounds of powdered sugar, plus a little more – for good measure.

Recipe and photography by Connor Frenck

Forge To Table Knives

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 12 beignets

Ingredients:

Sourdough Levain

• 35 grams sourdough starter, active (optional)

• 35 grams all-purpose flour

• 35 grams water, 85F degrees

Beignets

• 100 grams sourdough levain (optional- see chefs notes for substitution)

• 315 grams buttermilk

• 60 grams white sugar

• 10 grams kosher salt

• 50 grams unsalted butter, melted

• 1.5 grams vanilla extract

• 387 grams all-purpose flour

• 48 grams whole grain flour (substitute with more AP flour)

• Frying oil, like canola or vegetable to fill ~2 inches of oil

• 2-3 cups powdered sugar

Directions:

1. LEVAIN. Prepare your sourdough levain by combining live sourdough starter (optional- see chef’s notes for substitution), flour, and water. Let ferment for about 6-8 hours until doubled or peaked.

2. DOUGH PREP. In a medium-sized bowl, whisk together the sourdough levain, buttermilk, sugar, salt, melted butter, and vanilla extract.

3. FERMENT DOUGH. Fold in the flour until the mixture is homogenous with no streaks of flour remaining. Cover the dough, and let it ferment at room temperature for about 5-6 hours

4. FOLD DOUGH. With wet hands, fold the dough once or twice during its 5-6 hour room temperature fermentation. Your goal is to achieve a smooth surface, but don’t worry if it’s a little shaggier than your average dough. For the best flavor and consistent shape, rest the dough overnight in the refrigerator.

5. SLICE DOUGH. The next day, use ample flour and a clean surface, to roll out the dough to approximately 1/8th inch thickness. Using your Forge To Table Sujihiki Slicer, carefully cut the dough into 3-inch squares. Prepare a tall-sided pot of 1-2 inches of oil and heat to 375F degrees.

6. FRY BEIGNETS. Gently drop a few pieces of dough into the hot oil. Cook each side for about 2 minutes until golden brown, making sure not to overcrowd the pot. Flip and fry the second side for about 2 minutes until both sides are golden brown. Carefully transfer the fried beignets onto a wire rack or paper towels.

7. SERVE. Once slightly cooled, but still hot, dust the tops with a considerable amount of powdered sugar per beignet. Enjoy immediately!

Chef’s notes:

• Since these beignets rise with the aid of steam rather than a leavening agent, the role of sourdough in this recipe is purely for flavor. So, if you’d rather not complicate things, substitute the sourdough with equal parts water and all-purpose flour.

• If you don’t have a thermometer, test the hot oil with a trimmed piece of dough. If the dough fries up golden brown on both sides in about 3-4 minutes, your oil is ready.

• You can make the dough up to 24 hours ahead of frying

• If you’re making savory beignets, decrease the amount of sugar in half.

• If you’re filling the beignets, poke a hole on one side of the beignet and use a piping bag.

• For vegan beignets, substitute buttermilk with unsweetened soy milk and a capful of white vinegar. Swap the butter with equal parts neutral oil or preferred butter substitute.

• And most importantly, when eating beignets, lean slightly forward to avoid staining your pants with powdered sugar.

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