Description
As you bite into one of these Sourdough Einkorn Beignets, you’re rewarded with a light and crispy cinnamon sugar crunch and a burst of tangy banana-filled goodness.
Ingredients
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- 1 cup Sourdough Starter, 100% hydration *
- 3 cups all-purpose Einkorn flour
- 1/4 cup organic sugar
- 1 tsp kosher salt
- 1/2 teaspoon ground nutmeg
- 2 tablespoons melted butter
- 1/2 – 3/4 cup whole milk, depending on the hydration of the starter **
- Safflower oil for frying
- Cinnamon sugar for dusting
- 1–2 bananas, sliced for filling (optional, but delicious)
* You can use up to 1 1/4 cups of starter in this recipe with good results. Just remember to adjust the flour and/or hydration accordingly when incorporating more than 1 cup of starter.
** Start with 1/2 cup milk and add more if necessary
Instructions
- In a large bowl, add the starter, 1/2 cup of milk, and melted butter and mix to incorporate. In a separate bowl, whisk together the dry ingredients.
- Combine the dry ingredients with the wet ingredients. Check the hydration and add more flour or milk as needed until there are no bits of dry flour.
- Form the dough into a ball, place in the bowl, cover with plastic wrap, or kitchen towel, and autolyse (rest) for 20 minutes.
- After the autolyse, knead the dough until it is soft and pliable, a few minutes.
- Form the dough back into a ball and place in the bowl, lightly greased if you prefer, then cover again with plastic wrap or a kitchen towel and allow to sit on the counter for 4 hours.
- Fold the dough after the 1st hour and again after the 2nd hour. Allow the dough to rest for the final 2 hours.
- Place the bowl in the fridge, and allow it to ferment for up to 48 hours (the longer you let it sit the better it will be!)
- When you are ready to make the beignets, lightly flour the counter, or if you are using Einkorn flour, you may need to heavily flour the surface.
- Roll half of the dough into a 9-inch by 18-inch rectangle, about 1/4-inch thick. Place banana slices in groups of four slices on one half of the dough, leaving a small space between groups of bananas.
- Fold the other half of the dough over the bananas. Press down with the edge of your hand between the groups of bananas to seal and cut between the groups, using a pizza wheel or sharp knife.
- Transfer banana squares (or rectangles as it were) to a parchment-lined baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
- Meanwhile, heat a large skillet with about 2″ of oil in it until hot (about 325 degrees)
- Working with 4-6 squares at a time (don’t crowd your skillet!) drop the dough into the hot oil, flipping the beignets often until they are golden brown and puffed. This will only take a minute or so.
- Transfer beignets to a paper towel-lined cooling rack to drain. Coat with cinnamon sugar, and repeat the process with the remaining dough.
- Enjoy them while they are warm!
Notes
These sourdough beignets are best eaten warm, but they reheat well the next day.
- Category: Sweet Rolls
- Method: Sourdough
- Cuisine: New Orleans Creole