Sourdough Beignets with Caramel Chocolate Sauce
Recipe type: Breakfast
Cuisine: American/French
Cook time: 
Total time: 
Serves: 12
Soft and pillowy baked beignets leavened with sourdough and served with chocolate caramel sauce
  • For the sponge:
  • ¼ cup water
  • ¼ cup all purpose unbleached flour
  • 2 T 100% hydration sourdough starter
  • For the Beignets:
  • ¼ cup sugar
  • 1¾ cups all purpose unbleached flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 4 Tbsp. cold butter, cubed
  • ½ cup greek yogurt thinned out with ¼ cup water to make ¾ cup liquid
  • 1 egg, lightly beaten
  • 1 Tbsp. vanilla bean paste
  • ¼ cup powdered sugar for dusting
  • For the chocolate caramel sauce:
  • 1 cup sugar
  • ¼ cup water
  • 1 cup heavy whipping cream
  • 1 tbsp. unsalted butter
  • 8 oz (1 cup) bittersweet chocolate chips
  • pinch kosher salt
  1. The night before making the beignets, mix together the sponge ingredients in a small bowl. Let stand, loosely covered, at room temperature for at least 12 hours.
  2. In a large bowl, mix together the sugar, flour, baking powder, baking soda and salt.
  3. Using a pastry cutter, cut the butter into the flour mixture until crumbly.
  4. Make a well in the center of the flour mixture. Pour in the thinned yogurt, egg and vanilla and mix the dough together with a fork until it just comes together.
  5. Lightly knead the dough until it holds together smoothly and place it back in the bowl. Cover loosely and let sit for 10 minutes.
  6. Roll the dough out into a 9 inch square. Cut the dough into 12 squares or use cookie cutters to cut shapes.
  7. Place the dough onto cookie sheets that have been lightly sprayed with cooking oil.
  8. Cover with oiled plastic wrap and let sit for 1 hour until lightly puffy.
  9. Meanwhile, make the dipping sauce.
  10. Pour the water into a small saucepan and pour the sugar in the center of the pan.
  11. Stir gently over very low heat until the sugar is completely melted. Brush the sides of the pan with a wet pastry brush to wash away any sugar crystals that have stuck to the sides.
  12. Bring the heat up to medium high and cook, without stirring, until the sugar mixture becomes coppery in color (like a penny).
  13. Remove from the heat and pour the cream into the sugar mixture and stir to combine. If the cream is too cold, the mixture may seize up initially, but keep stirring. If any clumps remain, you can heat the mixture gently while stirring to melt any caramel bits.
  14. Add a pinch of salt, the butter and the chocolate to the caramel mixture and stir until smooth.
  15. Remove the oiled plastic and bake the beignets in a preheated 400F oven for 10-12 minutes or until golden brown.
  16. Move the beignets to a rack and dust with powdered sugar. Serve immediately. If necessary, reheat the sauce over low heat until it is melted enough for dipping.
Recipe by BakeNQuilt at