In keeping with our Diney food recreation series, we are making Princess Tianas famous New Orleans beignets. The dough is made with simple ingredients and uses sourdough culture for natural leavening. Squares of dough are then fried in olive oil (or coconut oil!) until perfectly golden brown. These pockets of dough are crispy on the outside but soft and fluffy on the inside. To top them off, layer on a dusting of powdered sugar and a drizzle of raw honey. I love serving these with homemade chocolate sauce, because why not!? 🤤
- 1 cup 100% hydration Sourdough Starter, fed and active
- 1 1/2 cups whole wheat flour
- 1 1/2 cups unbleached all purpose flour
- 1/4 cup coconut sugar
- 1 tsp salt
- 2 tbsp melted coconut oil
- 3/4 cup plant milk (I used almond)
- olive oil for frying
- powdered monk fruit for dusting
- Pure raw honey for drizzling
in the bowl of an electric mixer, Combine the sourdough starter, flour, coconut sugar, milk, melted coconut oil, and salt. Kneed on low speed for five minutes, until all the ingredients are combined and they do formed about a slightly sticky. Place the dough in a lightly greased pole, cover with plastic wrap and allowed to sit on the counter in a warm spot for 4 hours. It should be almost doubled in size. Place in the fridge, and allow it to proof overnight, or up to 48 hours. Heat a large skillet with about 2” of coconut oil in it until hot (325 degrees). Lightly flour the counter and roll the dough out into a large rectangle about a quarter inch thick. Cut the dough into squares of about 3 inches. Working with 4 to 6 squares at a time, drop the dough into the hot oil flipping them often until they are golden brown and puffed. This will literally take a few seconds, so don’t walk away. Transfer to a plate lined with paper towels then dust with powdered sugar and drizzle with honey. Repeat with remaining dough and enjoy while they’re still warm! I love serving mine with homemade chocolate sauce and I highly recommend it, but that is optional:)
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