SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/sourdough-beignets-with-fermented-blueberry-compote
Printed July 28, 2026
Printed July 28, 2026
Fermented & Funky
Sourdough Beignets with Fermented Blueberry Compote
New Orleans's iconic pastry gets a sourdough upgrade, creating beignets with complex flavor and irregular, craggy holes. The fermented berry compote is purple magic.
Ingredients
- 1 cup active sourdough starter
- 1 cup whole milk, warmed
- 1/4 cup sugar
- 1 egg
- 3 tablespoons melted butter
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- Oil for frying
- Powdered sugar for dusting
- 2 cups blueberries fermented with 2 tablespoons sugar for 3 days, then cooked down
Preparation
Classic beignets are made with commercial yeast, but sourdough brings these puffy pillows into the realm of the truly funky. The slow fermentation creates depth that makes you wonder why anyone does it any other way.
Making the Dough
- Mix sourdough starter, warm milk, and sugar in a large bowl; let sit for 10 minutes.
- Whisk in egg and melted butter.
- Add flour and salt, stirring until a shaggy dough forms.
- Turn out onto a floured surface and knead for 5-7 minutes until smooth.
- Place in a greased bowl, cover, and let rise at room temperature for 4-6 hours until doubled.
- Punch down, cover, and refrigerate overnight for the best flavor.
Frying and Serving
- Roll chilled dough on a floured surface to 1/4-inch thickness.
- Cut into 2-inch squares.
- Heat oil to 370°F in a deep pot.
- Fry beignets in batches, about 1-2 minutes per side until golden and puffed.
- Drain on paper towels and dust aggressively with powdered sugar while hot.
- Serve immediately with fermented blueberry compote for dipping.
The fermented berries become jammy and complex, with a subtle funk that plays beautifully against the sweet, yeasty beignets. Eat them while they're hot and the powdered sugar is still flying everywhere.
