Today, I’m excited to share a recipe inspired by the beignets served at Universal Orlando’s Mardi Gras. The beignets at Universal are basically just a yeasted fried dough; they’re fluffy, powdery, and, pretty darn good! However, I definitely think they are overrated, and could definitely use some flavor enhancements. To elevate this delightful treat, I’ve created a sourdough version to add extra flavor and softness. So, let’s dive in!
Ingredients
- 230 g sourdough starter (active OR discard)
- 361 g self-rising flour
- 60 g granulated sugar
- 180 g whole milk
- 15 g lime juice
- 15 g imitation vanilla extract (the alcohol in real vanilla will kill your starter!)
- 1 large egg
- 30 g salted butter, melted but not boiling hot
- ½ teaspoon salt
- Neutral Tasting Oil for frying
- Confectioners’ sugar (powdered sugar) for dusting
From my research, it seems that traditional beignets are not actually yeasted, but are quick breads – meaning that they get their rise from baking soda and baking powder. However, I personally find that using just baking soda or baking powder to achieve lift does not make the beignets taste very good (it leaves a bitter taste in the dough). So, to balance tradition with flavor we are using a self-rising flour as well as using yeast (from the sourdough starter/discard). The combination of the two gives a TON of lift, creating the ultimate puffy beignets.
Essential Kitchen Gadgets
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To help make your sourdough beignet journey a little easier, these are the tools we recommend.
1. Bosch Stand Mixer:
Beignet dough is VERY loose and sticky. Trying to knead it by hand would result in a very frustrating and hard to clean mess. To avoid this I highly recommend using a stand mixer and a dough hook attachment to mix up your dough. While you don’t have to use a Bosch, I have found that the Bosch mixers handle bread doughs much better than Kitchen Aids. You can get the Bosch Universal Plus mixer here.
2. Proofing Bin with Lid:
After you mix your dough you’ll need to place it in a container for it to rest and double in size. The Cambro Proofing Box from Amazon has markings on the side that make it easy to see when your dough has doubled, and it comes with a lid so you don’t have to use plastic wrap! We use ours for everything bread related, and we love it!
3. Rolling Pin with thickness Rings:
To ensure that your sourdough beignets cook evenly, you’ll need to make sure that they are rolled out evenly. The best way to do this is to use a rolling pin with thickness ring indicators. These make sure that all of your dough is rolled out to the same thickness! For beignets you’ll want to use 1/2 inch rings. I’ve had one since 2013 and it is one of my favorite kitchen tools. It is great for pie crusts, cookies, and of course, beignets!
4. Fry Daddy Deep Fryer:
Sure you can deep fry in that old crusty pan we all have lying around someplace, but I’ve been there, done that, and it is messy and sometimes painful (can anyone say oil splatter?). The best and safest way to deep fry is to get a deep fryer. BUT you don’t have to get a restaurant quality big expensive one. The Fry Daddy Deep Fryer on Amazon has been the best purchase I have made in YEARS. Super easy to clean, easy to store, and fries perfectly and painlessly every time. Just plug it in, let it heat up for about 10 minutes, and then fry away!
5. Thermometer:
After frying a batch of beignets, you need to make sure the oil is back up to temperature before you start frying the next batch! A Digital thermometer will help keep you on track so your sourdough beignets turn out perfectly every time.
6. Paper Bags:
While you can go for the dramatic dusting of powdered sugar on TOP of your beignets, our absolute favorite way to make sure beignets are properly coated is the old paper bag! Put 1/4 – 1/2 cup of powdered sugar in, add a batch or two of hot (but not dripping in oil) beignets, and shake shake shake! While white bags look better in photos, your traditional brown paper lunch bag is less expensive, more widely available, and will still get the job done. Get yours here!
Instructions for Sourdough Beignets
1. Prepare the Dough:
In the bowl of a stand mixer, add the starter and self rising flour. Separately, in a small bowl combine the milk, sugar, salt, lime juice, vanilla extract, and egg. Melt the butter separately and allow to cool slightly before adding to the liquid ingredients. Once all liquid ingredients are combined, add them to the flour and starter mixture inside of the stand mixer. Knead using the dough hook attachment for 5-7 minutes, or until the dough is smooth and elastic. NOTE: This will be a very thin, almost sticky dough. Do NOT add more flour. Let it be loose. Let it be sticky. Trust the process, and you’ll be rewarded with amazing sourdough beignets.
2. Bulk Rise:
Empty your dough into a greased Cambro dough box (or something with volume measures and a lid) and cover with the lid. Leave out on the counter at room temperature (68-72 degrees F) overnight, or until the dough doubles in volume (normally within 8-12 hours depending on room temperature).
3. Cool Down:
After your dough has doubled it needs to be cooled down so it is easier to handle. Place the dough into the fridge for 30 minutes – 1 hour.
4. Shaping your Sourdough Beignets:
Now that the dough has cooled down, gently dump it onto a generously floured surface. Using a rolling pin (preferably one with 1/2 inch thickness indicator rings), roll out the dough as evenly as possible into a rectangle. Then, using a pizza cutter, cut the dough into 2in x 2in squares. I know you’re tempted to make them bigger, but don’t! We want them to cook evenly and to cook all the way through, so smaller is better!
5. Frying:
Next, pour your frying oil into your deep fryer (or frying pan of choice), and heat the oil to 370 -375 degrees F. Then, fry your beignets in batches of 3-4, making sure that you do not overcrowd the pot. Cook each side for 2-2.5 minutes, or until a deep golden brown (they will need to be darker than you think to be cooked all the way through. Use your judgement and don’t burn them, but a deep golden brown is what you are looking for). PRO TIP: If you WANT your beignets to be hollow in the center, then only cook one side of your beignets at a time. However, if you’d rather they NOT be hollow, then keep the beignets constantly turning inside the oil until both sides are a deep golden brown.
6. Drain & Shake Shake Shake :
Drain the beignets on paper towels to absorb any excess oil, and then while still warm, place a batch of beignets into a paper bag with 1/2 cup of powdered sugar. Roll down the top of the paper bag (to keep the sugar inside) and then shake, shake, shake the bag to thoroughly coat your sourdough beignets in powdered sugar.
7. Serve and Enjoy your Sourdough Beignets:
Beignets are best served hot! Serve and enjoy as soon as possible after frying for the best experience.
There’s something magical about a freshly fried beignet, dusted with a snowfall of sugar, that captures the essence of Mardi Gras celebrations. And with this sourdough twist, you’re sure to impress both the traditionalists and the adventurers in your circle. Whether you’re team “hollow center” or not, these beignets are a treat to relish. Happy cooking, and let the good times roll!
