🍳 Sourdough Beignets
Quick Summary: Warm, pillowy pockets of fried dough made with an enriched sourdough base, puffed to golden perfection and showered in powdered sugar. They are crisp on the outside, light and soft on the inside.
Base Yield: 24 Beignets
>> servings: 6
In a #small saucepan{}, heat @cream{3/4%cup} until warm but not hot. Add @cane sugar{1/3%cup}, whisking until dissolved, then allow to cool so it does not kill the yeast.
Transfer the cooled cream mixture to a #large bowl{}, then add active @sourdough starter{1%cup}, @egg{1}, melted and cooled @butter{3%tablespoons}, @all-purpose flour{2.5%cups}, and @salt{1%teaspoon}. Mix until a shaggy dough forms.
Place the dough onto a clean surface and knead for around ~{5%minutes} or until the dough feels smooth.
Set the dough into a lightly greased #bowl{}, cover with a tea towel, and let rise until doubled in size, about ~{6-8%hours} in a warm location.
Roll the dough out into a large rectangle about 1/2-inch thick. Use a #pizza cutter{} or sharp knife to cut the dough into squares or rectangles. Place the cut beignets onto a parchment-lined #baking sheet{}. Cover with a tea towel and let rise for ~{1.5-2%hours} in a warm place until about doubled in size.
Fill a deep, #heavy pot{} with about 2-3 inches of @neutral oil{for frying}. Heat the oil until it reaches 330-350 degrees Fahrenheit.
Fry about 3-5 pieces at a time for ~{1-2%minutes} per side until golden brown. Remove from the oil and place on a tray lined with paper towels to drain excess oil.
Dust the warm pastries with a generous amount of @powdered sugar{for serving} and enjoy immediately.