Fluffy, lightly crisp, and dusted with powdered sugar, these sourdough beignets are a delicious treat that you can make ahead with an overnight cold proof.
– cream – granulated sugar – sourdough starter – egg – butter
Prepare the Dough: Gently warm the cream until just lukewarm (avoid overheating), then stir in the sugar until fully dissolved.
In the bowl of a stand mixer fitted with a dough hook, combine the cream mixture, sourdough starter, egg, and melted butter.
Add the flours and salt, then mix on low speed (or by hand) until the dough comes together. Increase speed to medium and knead for 6-8 minutes, or until the dough is smooth and elastic.
First Rise (Bulk Fermentation): Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature (70-75°F) for 6-8 hours, or until doubled in size.
Shape & Second Rise: Generously flour a work surface, then roll the chilled dough into a rectangle about ¼ inch thick.