These Sourdough Beignets without evaporated milk are warm, fluffy, and downright delicious! Make them with or without yeast, this is guaranteed to be the best beignets you will ever eat.

Fresh beignets can be found in New Orleans during Mardi Gras. However, instead of taking a trip to Cafe Du Monde, why not make these sourdough beignets in the comfort of your kitchen!

These sourdough beignets are SO easy to make. They’re delicious and the perfect snack to eat especially during Fat Tuesday. Best of all, the sourdough starter adds a delicious tanginess that you can’t find in Louisiana.

Why You’ll Love This Recipe

• Easy to make! Very delicious!
• No evaporated milk! All common ingredients that you already have
• Bake or deep fry these beignets
• Make this with yeast or without yeast (includes instructions for both)
• The sourdough tanginess takes these beignets to the next level
• Warm and fluffy French donuts
• These fried sourdough beignets can be frozen and reheated to eat later.

Sourdough Beignets With Yeast vs Without Yeast

Below are the recipe timelines with yeast and without yeast. You can decide which you prefer to make. I’ve made both!

You can make this recipe with added commercial yeast or without yeast.

Relying on the starter as the leavening agent will give your beignets maximum tanginess and an amazing sourdough flavor. As a sourdough lover myself, I prefer the tanginess that the slow fermentation adds.

However, by not using yeast, the time for this recipe will triple! Using instant yeast or active dry yeast will shorten the time it takes to make this recipe.

So, whether you want to add yeast, the choice is up to you! Remember that the rise time will be longer if you do not use yeast.

Special Equipment

• Dutch Oven: Used for frying. A heavy pot is best for deep frying. You can use a deep fryer if you have one.
• Thermometer, for frying: I LOVE this candy thermometer with a pot clip. It clips onto my dutch oven and stays on while I’m frying food. You can also use an instant-read thermometer to periodically check the temperature of the hot oil.
• Kitchen Scale: Optional but HIGHLY recommended. Used to measure ingredients and very helpful whenever making sourdough recipes. However, if you don’t have one, you can refer to my sourdough baking conversion charts.

Key Ingredients And Why

• Whole Milk: Traditional beignets are made with evaporated milk. No need to buy that, use regular milk.
• White Sugar: For added sweetness.
• Yeast: Optional! Yeast will shorten the rise times of the beignet dough.
• 200 grams of Sourdough Starter or Sourdough Discard: Use an active sourdough starter if you aren’t using yeast. Don’t have a starter? Learn how to make one from scratch.
• Egg: Large, at room temperature
• Butter: melted
• All-Purpose Flour: Bread flour also works. I have yet to try whole wheat flour.
• Salt: Flavor enhancer.
• Oil For Deep Frying: Avocado oil, peanut oil, vegetable oil, and canola oil are all viable options. However, do not use olive oil since the smoke point is low.
• Confectioner’s Sugar: for dusting

Ingredient Substitutions

• Whole Milk: Evaporated milk, reduced-fat milk, almond milk, and other types of plant-based milk.
• White Sugar: Brown sugar.
• Sourdough Starter or Sourdough Discard: Without this ingredient, it won’t be considered sourdough. Use the dough recipe from my Nutella Beignets post which doesn’t have sourdough as an ingredient.
• Egg: Leave it out.
• Butter: Oil or ghee
• Oil For Deep Frying: If you don’t have oil to deep fry these beignets, you can always make them in an oven or air fryer.
• Confectioner’s Sugar: Regular white granulated sugar.

How To Make Sourdough Beignets

Scroll down for the printable recipe card

In a large bowl, combine the milk, warm water, sugar, and yeast. Whisk and let this sit at room temperature for five minutes. The mixture should turn foamy. (Note: check out notes for making this recipe without yeast.

Once the yeast mixture is foamy, add all of the dough ingredients: the sourdough discard (or active starter), melted butter, egg, all-purpose flour, and salt.

Mix with a wooden spatula until a shaggy dough is formed. Then, knead by hand until smooth.

If the dough is too wet and sticky, add one tablespoon of flour at a time until the dough comes together. Knead by hand for five minutes. You can also knead in the bowl of a stand mixer with the dough hook attachment at medium-low speed.

Place the dough in a greased bowl and cover. Let rise until doubles in size. Note: if you are using yeast, it will take roughly one hour. If you are not using yeast, this will take between 2 to 4 hours. Be patient!

Once the dough has doubled, place it on a lightly floured surface. Flour the top of the dough. Use a rolling pin to roll out the dough into a rectangle. The dough should be ¼ inch thick.

With a pizza cutter, pastry wheel, or knife, cut the dough into 1 ½ inch squares. Place the squares of dough onto a baking sheet lined with parchment paper roughly 1 inch apart.

Cover with plastic wrap and let proof until puffy and doubled in thickness. (If you are using yeast, this will take 45 minutes. If you are not using yeast, this will take 1 ½ to 2 ½ hours depending on the temperature of your kitchen).

Heat two inches of oil in a heavy bottom pot on medium heat. Heat until the oil is at 350°F to 375°F. Fry the sourdough beignets in batches of two to three.

Fry each side in the hot oil for one minute then flip. Place on a wire cooling rack or paper towels. Dust with powdered sugar then serve immediately.

Quick Tips For Success

Fresh beignets are actually REALLY easy to make! They’re much easier to make than sourdough donuts.

For best results, make sure to follow these tips for success:

Watch The Dough, NOT The Clock During Rise Times

If your timer goes off and the ball of dough has not yet doubled, do NOT move on to the next step. Be patient. Wait until the dough has doubled and then continue with the recipe.

If the beignet dough hasn’t doubled and you move on to the next step, you might end up with dense beignets. That’s the opposite of how these sourdough donuts should be.

Make Sure The Hot Oil Is At The Correct Temperature

This is where a candy thermometer or instant-read thermometer can come in handy.

A good beignet is fried in hot oil that is between 350°F to 375°F or else you will run into problems.

If the oil is too cold, then the beignets will become too oily. However, if the oil is too hot, then the beignets will burn on the outside or be raw on the inside.

Sourdough Beignets FAQ:

How to Store Sourdough Beignets

Sourdough Beignets can be stored at room temperature for up to three days. Place them in a bowl and cover with plastic wrap.

You can also place them in the fridge. When you are ready to eat them, simply reheat these French donuts in the microwave, air fryer, or oven.

Ingredients

• ▢¾ Cup Whole Milk warmed to 110°F
• ▢¼ Cup White Sugar 50 grams
• ▢2 ⅓ Teaspoons Yeast optional, 7 grams; see notes
• ▢200 Grams Sourdough Starter or Sourdough Discard one cup
• ▢1 Large Egg room temperature
• ▢3 Tablespoons Butter melted, 43 grams
• ▢2 ¾ Cup All-Purpose Flour 330 grams
• ▢¾ Teaspoon Salt
• ▢4 Cups of Oil For Deep Frying
• ▢½ Cup Confectioner’s Sugar for dusting

Instructions

• In a large bowl, combine the milk, sugar, and yeast. Whisk and let this sit at room temperature for five minutes. The mixture should turn foamy. (Note: check out notes for making this recipe without yeast.
• Once the yeast mixture is foamy, add all of the dough ingredients: the sourdough discard (or active starter), melted butter, egg, all-purpose flour, and salt. Mix with a wooden spatula until a shaggy dough is formed. Then, knead by hand until smooth.
• If the dough is too wet and sticky, add one tablespoon of flour at a time until the dough comes together. Knead by hand for five minutes. You can also knead in the bowl of a stand mixer with the dough hook attachment at medium-low speed.
• Place the dough in a greased bowl and cover. Let rise until doubles in size. Note: if you are using yeast, it will take roughly one hour. If you are not using yeast, this will take between 2 to 4 hours. Be patient!
• Once the dough has doubled, place it on a lightly floured surface. Flour the top of the dough. Use a rolling pin to roll out the dough into a rectangle. The dough should be ¼ inch thick.
• With a pizza cutter, pastry wheel, or knife, cut the dough into 1 ½ inch squares. Place the squares of dough onto a baking sheet lined with parchment paper roughly 1 inch apart. Cover with plastic wrap and let proof until puffy and doubled in thickness. (If you are using yeast, this will take 45 minutes. If you are not using yeast, this will take 1 ½ to 2 ½ hours depending on the temperature of your kitchen).
• Heat two inches of oil in a heavy bottom pot on medium heat. Heat until the oil is at 350°F to 375°F. Fry the sourdough beignets in batches of two to three. Fry each side in the hot oil for one minute then flip. Place on a wire cooling rack or paper towels. Dust with powdered sugar then serve immediately.