Go Back
A large pile of sugar dusted beignets sitting on a piece of parchment paper.
Print

Princess and the Frog Beignets (Tiana's Beignets)

This Disney inspired recipe creates light and fluffy beignets dusted with powdered sugar.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Proof Time 2 hours
Total Time 2 hours 40 minutes
Servings 35 beignets
Calories 85kcal
Author Ashley C.

Ingredients

  • 1 cup milk very warm
  • 1/2 cup granulated sugar divided
  • 2 1/2 teaspoons dry active yeast
  • 1 large egg at room temperature
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 3/4 cups all purpose flour (or up to 3 cups, as needed)
  • Vegetable or peanut oil for frying
  • Powdered sugar for serving

Instructions

  • In the bowl of a stand mixer or in a regular large bowl, whisk the milk, 2 tablespoons of the sugar and yeast together and let it sit for at least 5 minutes or until it has activated.
  • Once it has puffed up, stir in the remaining sugar, egg, butter, vanilla and salt.
  • Place the bowl onto your mixer then use a dough hook to gradually stir in the flour or use a spoon to stir to combine.
  • Then knead the dough for 3-4 minutes, adding one or two sprinkles of flour if the dough does not start to pull away from the sides. (Note: The dough should be elastic and smooth but still sticky, you will be tempted to add more flour, but if you add too much, the beignets will be heavy and gummy.)
  • Cover the bowl with cling wrap and let it rise for at least 2 hours or refrigerate overnight to double in size.
  • Heat 2 inches of oil in a deep-frying pan or Dutch oven over medium heat until it reaches 350 degrees Fahrenheit. Check the temperature with a cooking thermometer.
  • Lightly flour a countertop or cutting board then turn the dough out on top, using a rubber spatula to get any remaining sticky bits from the bowl.
  • Lightly flour the surface of the dough then flour a rolling pin and roll the dough out into a rectangle that’s about ½-inch thick.
  • Use a pizza cutter to cut 1-2 inch squares in the dough then fry 4-5 squares at a time for 2-2 ½ minutes, flipping halfway through. The dough should puff up while cooking. If it doesn't, the oil isn't hot enough.
  • Let them drain off any excess oil on a paper towel lined plate then fry the remaining beignets.
  • Let them cool for 5 minutes before generously dusting with powdered sugar and serving immediately.

Notes

Note about nutritional information: The nutritional information may vary depending on the amount of oil that gets soaked up when cooking the beignets. The amounts are calculated assuming 1/4 cup of oil and 1/4 cup of powdered sugar is consumed for the entire recipe. Any variation from this will change the nutritional information.
Storing: Beignets are best served immediately as they will start to get soggy as they sit. However, if you have leftovers, store them in an airtight container at room temperature for up to two days.
Reheating: When you're ready to enjoy your beignets again, heat them in the oven at 350 degrees Fahrenheit until warmed throughout (about five minutes).
Freezing: Beignets can be frozen for up to three months. Place them in a freezer-safe bag or container, and make sure to remove as much air as possible before sealing. When you're ready to enjoy, thaw overnight in the fridge and then reheat according to the instructions above.

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 32mg | Fiber: 1g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg