Step 1

In a stand mixer fitted with a dough hook, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.

Step 2

Knead on low speed for about 5 minutes until fully combined and smooth. The dough should form a nice ball but still be slightly sticky.

Step 3

Cover the dough and let rest at room temperature for 4-6 hours or until doubled in size. Place the bowl in the fridge and let the dough continue to ferment overnight (or up to 48 hours).

Step 4

When you're ready to make the beignets, heat about 2 inches of canola oil over medium-high heat in a large skillet or dutch oven. It should take 5-10 minutes for the oil to heat to 350°F.

Step 5

Lightly flour the countertop and roll out the dough into a large rectangle, about 1/4 inch thick. Then cut the dough into 3 inch squares.

Step 6

Fry 3-5 beignets at a time, making sure not to crowd the pan. Flip the dough often until they are puffed and golden brown on each side.

Step 7

Transfer to a cooling rack for about 2 minutes to drain off the excess oil.

Step 8

Dust very generously with powdered sugar and enjoy while still warm!