February Sourdough Surprises - Beignets

I am late.

And I apologize for that.

But I absolutely couldn't let the month of Febraury go by without doing the absolutely amazing Sourdough Surprises challenge of making beignets.

Beignets are similar to donuts, and are particularly popular in New Orleans, specifically around Mardi Gras. Which made them the perfect choice for this month's challenge.

The recipe I used was super simple, but amazingly delicious. I quickly mixed up the dough one night after dinner, then let it rest at room temperature until little miss came home from school the next day - then fried up some after school deliciousness!

For as simple as this dough was to whip up, these beauties had a deliciously complex flavor and an amazing texture - crisp on the outside, light and chewy on the inside.

These were absolutely worth the effort of frying them and I look forward to making them again!!

An InLinkz Link-up

Sourdough Beignets
(adapted from Have YOU Ben Starr Struck? to be dairy-free)

1 cup sourdough starter (100% hydration)
3 cups unbleached all-purpose flour
1/4 cup sugar
1 teaspoon kosher salt (or 1/2 teaspoon non-iodized table salt)
2 tablespoons melted coconut oil
3/4 cup coconut milk

Combine all of the ingredients in the bowl of your stand mixer.
Knead with the dough hook for about 5 minutes.  The dough should be firm and clear the bottom of the bowl.  If it doesn’t, add a bit more flour.  If it’s too dry and doesn’t come together, add a splash more buttermilk.
Transfer the dough to a bowl that’s been lightly sprayed or oiled, then cover with plastic wrap and let ferment on your countertop for 4-12 hours. I let mine sit for about 20 hours at room temperature.
When you get ready to fry, pour about 2″ of canola oil into a heavy pot over medium heat (or preheat your deep fryer) and bring the oil to 325F.  Pinch off a ball of dough about the size of 2 golf balls.  Roll out on a lightly floured surface to about 1/4″ thick.  Then cut that flattened dough into 4 pieces with a knife or pizza roller.  Don’t worry about making them look symmetrical.  This is a rustic dessert.  Drop the dough pieces into the hot oil and fry, 4 at a time, flipping often, until the beignets are golden brown on both sides, and nicely puffed up.  Transfer to a cooling rack set over a baking sheet to drain for a few seconds, then dust with powdered sugar.
These taste best fresh and warm!
Enjoy!