Gently warm the cream until just lukewarm (avoid overheating), then stir in the sugar until fully dissolved. Let it cool if necessary.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading manually), 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.

Alternative Method: You can also mix the dough by hand—combine all ingredients, let it rest for 30 minutes, then perform about 3 sets of stretch-and-folds at 30-minute intervals. Proceed with the bulk fermentation as described below.

Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature (70-75°F) for 6-8 hours (closer to 6 for me!), or until doubled in size.

Refrigerate the risen dough for at least 2 hours, or up to 24 hours, to enhance flavor and make handling easier.

Generously flour a work surface, then roll the chilled dough into a rectangle about ¼ inch thick.

Use a sharp knife or pastry cutter to slice into 1 ½-inch squares.

Arrange the squares on a parchment-lined baking sheet, cover, and let them rise for 1.5 to 2 hours, or until puffy.

Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 340-360°F.

Fry 3-5 beignets at a time, flipping after 1-2 minutes per side, until golden brown.

Transfer to a paper towel-lined tray to absorb excess oil.