Princess and the Frog Beignets (Tiana's Beignets)

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5 from 108 votes

These beignets replicate the classic light and airy fritters made from a yeast dough enriched with egg, butter, and vanilla. The dough requires rising to develop elasticity and flavor before deep frying in oil heated to 350°F. The result is a golden, puffed pastry with a soft, tender interior and crisp exterior. They are traditionally served dusted with powdered sugar for balance. This recipe captures the texture and sweetness typical of New Orleans-style beignets.

Prep Time

20 mins

Cook Time

20 mins

Proof Time

2 hrs

Total Time

2 hrs 40 mins

Servings: 35 beignets

Calories: 85 kcal

Course: Dessert, Breakfast

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 35 beignets

Amount Per Serving

Calories 85

% 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.