Princess and the Frog Beignets (Tiana's Beignets)
User Reviews
5
Princess and the Frog Beignets (Tiana's Beignets)
Description
Princess and the Frog Beignets start by activating yeast in warm milk with some sugar, followed by mixing in the remaining sugar, egg, melted unsalted butter, vanilla, and salt. Flour is incorporated gradually to form a sticky but elastic dough, kneaded briefly, and allowed to rise, preferably overnight or at least two hours, until doubled in size.
The dough is then cut into pieces and fried in about two inches of vegetable or peanut oil heated to 350 degrees Fahrenheit, yielding puffed golden doughnuts. Light dustings of powdered sugar finish them off. The recipe warns against adding too much flour to keep the beignets soft rather than heavy or gummy.
Beignets are best enjoyed fresh to prevent sogginess but can be stored in an airtight container at room temperature for up to two days. Reheating in an oven restores some crispness. They also freeze well for up to three months, thawed overnight in the refrigerator before reheating.
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 butter melted, unsalted
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon salt
- 2 3/4 cups all-purpose flour or up to 3 cups, as needed
- vegetable oil 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
- Nutritional info varies with the oil absorbed during frying and amount of powdered sugar used.
- Beignets are best served immediately for optimal texture but can be stored airtight at room temperature for up to two days.
- Reheat leftover beignets in a 350°F oven for about five minutes to restore warmth and some crispness.
- Freeze beignets in airtight bags or containers for up to three months; thaw in the fridge overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35beignets
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 22mg | 1% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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