Sourdough Discard Beignets

Pillowy soft beignets made with our organic Premium All purpose stone ground flour. Wondering what to make with that left over sourdough discard? This recipe is for you. Transport to the "Big Easy" with this recipe! 

Download a printable version of the recipe here.

Sourdough Discard Beignets

Yield: 2 dozen

*Overnight dough recipe

Tools: fry thermometer, rolling pin, stand-up mixer

Ingredients:

360g BSM All Purpose Premium flour

50g milk powder

6g salt

6g instant yeast

50g cane sugar

190g whole milk (lukewarm)

130g sourdough discard (room temp/unfed)

112g unsalted butter (melted)

2 eggs (room temp)

Neutral oil for frying (canola used here)

Garnish:

confectioner’s sugar

Method:

Mix the dough the night before as this enhances the flavor and allows the flour to properly hydrate.

 Melt the butter and allow to slightly cool.

In a large mixing bowl combine the flours, milk powder, and salt. In a stand-up mixing bowl, combine the warm milk, sugar, unfed sourdough discard, melted butter, eggs, and instant yeast. Whisk together to combine. Pour the flour mixture into the wet ingredients. Set the dough hook and allow the mixture to combine on low until the dry ingredients are saturated. Turn the speed up to medium (about 4-6 on a Kitchen aid) for 7-8 min. Grease the tips of your fingers with pan spray, and perform a windowpane test of the dough.

**A windowpane test is taking a piece of the dough and stretching it gently with the tips of your fingers. The dough should not easily tear, and you should be able to slightly see through the dough hence the name “windowpane”.

Continue to mix on medium speed with the dough hook until a decent window pane has formed (an additional 1-2 min).

Spray a large mixing bowl with pan spray. Give the dough a few stretches towards the center of the dough, then reverse the dough ball into the bowl so the seam is face down. Cover the bowl tightly with plastic wrap and store in the fridge overnight.

 Remove the dough from the fridge the next morning and sit out for 10-15 min.

Cut out at least two dozen squares from parchment paper that are each about 4 inches. Line two sheet trays with the parchment squares, and lightly spray each square with pan spray as this prevents the dough from sticking.

Generously dust a work surface with flour, and begin to roll the dough out into a rectangle of about 1/4-1/2 inch in thickness. Using a pizza cutter, cut the dough evenly until you achieve about 24 beignet squares. These do not need to be perfect as beignets are meant to be more rustic. Each beignet should be about 2 ½ inches in size, but cut the size you prefer if you want smaller or larger beignets.

Place each cut out beignet onto an individual sprayed parchment square.

**NOTE: If you do not spray the parchment squares, the beignet dough will slightly stick making it difficult to remove the parchment when in the fry oil.

Proofing:

If you have a proofer setting on your oven, preheat the oven to the proofer setting before placing the trays of beignets inside the oven. Allow to proof for about 1-hr or until you can press your finger into the dough and an indentation is made. If it springs back, the dough needs more time to proof. If you do not have a proofer setting, lightly spray two sheets of plastic wrap with pan spray, and place a plastic wrap sheet over each tray of beignets. Place the trays inside your cool oven to allow to proof, though it may take closer to 1 ½ hrs. to proof without a proofer setting. Fill a metal bowl with boiling water and place at the bottom of your oven to create a “proofer” environment within your oven. This will speed up the process without a proofer setting.

 In a large pot or a large wok, pour about 6 inches of neutral oil. Use whatever fry oil you prefer, but make sure it is a neutral oil. Clip on a fry thermometer and bring the oil to 350°F. Pick up the parchment square of each beignet and place the beignet face down into the oil. Remove the parchment square from the beignet as it fries in the oil. Fry however many beignets you are comfortable with at a time, 2-3 suggested. Fry each side for 15-20 seconds or until each side is golden brown. Be sure to watch your oil temperature and maintain it around 345°F to 350°F.

Using a slotted spoon or kitchen spider, strain the beignets from the oil and place onto a cooling rack that sits onto a sheet tray. Allow to cool slightly, yet while still very warm, dust generously with confectioner’s sugar. Serve immediately for best quality especially with a hot cup of chicory coffee or café au lait! C’est bon chaud!