Tiana’s New Orleans Beignets Recipe from The Princess and The Frog – FOOD is Four Letter Word (2024)

Prep time: 1 hour 30 minutes

Cook time: 15 minutes

Serves: 25-35 Beignets

Method

• 1)

  Add warm Milk to your mixing bowl with the paddle attached. Sprinkle in 1½ Teaspoon of Active Dry Yeast, stir and let it sit for a few minutes. When it starts to bubble add ⅓ Cup Granulated Sugar, 1½ Cups All Purpose Flour mix on medium with the paddle attachment until it looks like a smooth batter. Add 1 Large Egg, 2 Tablespoons melted Unsalted Butter, ½ Teaspoon Fine Sea Salt and 2 Cups of All-Purpose Flour. Mix on low until the dough starts to come together, switch to the dough hook and mix on #2 Speed for about 5 Minutes, then turn up to #4 Speed for about 2 Minutes. The dough should be soft and elastic.

• 2)

  Lightly oil a large bowl, form the dough into a ball and place it into the bowl – cover with plastic and let it rise for about 2 hours in a warm location – an oven with the light on works well

  *INSTANT POT: If you have an Instant Pot, lightly oil the liner, place the dough in the pot and seal the lid. Press the Yogurt button, choose the LESS setting and set for 60 Minutes.

• 3)

  Dust your counter generously with flour, punch down the dough, dust the top of the dough lightly. Choose your preferred method below.

  Hollow and Crispy: Pre-heat 2 inches of frying oil to 360°F (use a deep fry thermometer to monitor the temperature). Roll out dough to about ⅓ inch thick. Cut into 2-3 inch squares and fry immediately in batches, flip the beignets several times so they brown evenly – don’t over crowd the pot and wait until the temp returns to 360°F before frying the next batch. Drain the beignets on a rack for a minute.

  Fluffy and Pillowy: Roll out to ½ inch thick. Cut into 2-3 inch squares. Cover with plastic wrap and let it rise for 15 minutes. Heat 2 inches of frying Oil to 350°F (use a deep fry thermometer to monitor the temperature). Fry in batches, flip the beignets several times so they brown evenly – don’t over crowd the pot and wait until the temp returns to 350°F before frying the next batch. Drain the beignets on a rack for a minute.

• 4)

  Drizzle the warm beignets with honey and dust a generous amount of powdered sugar – VERY generous! There should be a small mountain peak of powdered sugar on each beignet! Enjoy warm with a café au lait!

↓ Supplies to make this recipe ↓

14 Comments

• Camie A West

  May 8, 2021 at 8:54 am

  I don’t know if it says when to add the salt, but I couldn’t find it. I was just wondering if there is salt in this recipe because it says salt on the ingredients list. and if there is when to add it.

  Reply

  1. Van

     May 9, 2021 at 12:11 pm

     Hi Camie, add the salt when you add the last of the flour into the recipe.

     Reply

• Grace

  May 31, 2021 at 11:43 am

  Does the milk being ultra pasteurized matter in this recipe?

  Reply

  1. Van

     June 8, 2021 at 7:12 am

     Hi Grace, yes it does, the proteins in ultra pasteurized have been denatured or unraveled which is better for yeast doughs, this will result in faster proofing, larger volume and fluffier beignets – but you can use regular milk as well.

     Reply

     See Also

     Spätzle with Sage Butter, Parmesan, and Toasted Hazelnuts Recipe on Food52

     1. Traci

        July 17, 2021 at 6:09 pm

        We don’t have any unsalted butter. How will it affect this recipe?

        Reply

        1. Van

           July 17, 2021 at 6:56 pm

           Salted butter will work just fine, it won’t affect the recipe at all.

           Reply

• kierstan

  June 14, 2021 at 8:16 pm

  Can you let the dough sit over night and then fry it the next day?

  Reply

  1. Van

     June 15, 2021 at 12:41 pm

     Hello, no this dough can’t sit out over night, that would cause over-fermentation

     Reply

• Brooke Pietri

  December 31, 2021 at 5:43 pm

  Is a stand mixer necessary or is mixing by hand or with a hand mixer possible?

  Reply

  1. Van

     January 1, 2022 at 9:04 am

     Hi Brooke, you can mix with a spatula until it forms a ball, then knead by hand for about 15 minutes.

     Reply

• Amby

  March 19, 2023 at 3:54 pm

  why should i use an instant pot

  Reply

  1. Van

     March 19, 2023 at 4:00 pm

     You don’t have to use an Instant Pot, the directions are for proofing on the counter. The Instant Pot cuts the proofing time in half

     Reply

• Jillian

  February 4, 2024 at 1:34 pm

  can i use vegetable oil to fry them

  Reply

  1. Van

     February 4, 2024 at 1:43 pm

     Yes you can 🙂

     Reply