Princess And The Frog Beignets Recipe
There’s something truly magical about a fresh, warm beignet. It’s a simple pleasure that transports you straight to the bustling, jazz-filled streets of New Orleans. My first real taste of this was years ago on a holiday, but the feeling was cemented when my family and I watched Disney’s The Princess and the Frog. Seeing Tiana’s passion for her cooking and the joy her beignets brought to everyone, I knew I had to master them in my own kitchen. This is my go-to recipe when I need something special for a weekend morning; it always gets rave reviews from the family.
This Princess and the Frog beignets recipe is more than just fried dough; it’s about creating a moment. It’s the delightful puff of the dough as it hits the hot oil, the blizzard of icing sugar that follows, and that first bite into a pillowy, airy centre. These are wonderfully light, not at all greasy, with a subtle sweetness that is just right. They are fantastic for a lazy Sunday brunch, a fun movie night treat, or anytime you want to bring a little bit of that bayou magic into your home.
We’ll walk through every step together, from activating the yeast to getting that perfect golden-brown finish. Don’t be intimidated by the deep-frying; with a few key tips, you’ll be turning out batches of these delightful treats with confidence. So, let’s get our aprons on and make a treat worthy of Tiana’s Palace.
Recipe Overview
This recipe creates exceptionally light and airy New Orleans beignets, just like the ones Tiana serves. The dough uses a straightforward yeast-leavened method which results in a tender, slightly chewy texture that puffs up beautifully when fried. After testing this dozens of times, I’ve found that letting the dough have a second, shorter rise after being rolled out is the key to getting that signature hollow pocket inside. Expect a warm, sweet treat that’s utterly irresistible when dusted generously with icing sugar.
- Prep Time: 20 minutes
- Rising Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Servings: Makes about 24-30 beignets
- Difficulty: Medium
Why You’ll Love This Princess And The Frog Beignets Recipe
- Authentic Flavour and Texture: These aren’t just doughnuts. They have a delicate, cloud-like interior with a thin, crisp golden shell, delivering that genuine New Orleans experience.
- A Rewarding Baking Project: While the dough needs time to rise, the active steps are straightforward, making it a satisfying project that comes together beautifully.
- Versatile Treat: You can adjust the sweetness with the amount of icing sugar. For a lovely twist, try adding a little cinnamon to the sugar or serving them with a chocolate dipping sauce.
- Works Brilliantly for Special Mornings: Ideal for a celebratory brunch, a themed movie night with the kids, or simply when you want to make a weekend breakfast feel extraordinary.
- Family Tested: My children adore these! They love helping to cut the dough into squares and, of course, being in charge of the icing sugar dusting. It’s a recipe that creates lovely memories.
Ingredients You’ll Need
For this recipe, we’re using simple, readily available ingredients. The key to a light beignet is using strong white bread flour, which has a higher protein content that helps create that lovely structure. I always use Doves Farm Quick Yeast as I find it gives a very reliable rise every time.
- 240ml lukewarm water (about 40-43°C)
- 75g caster sugar
- 1 ½ tsp active dry yeast (one sachet)
- 120ml evaporated milk, at room temperature
- 1 large egg, beaten, at room temperature
- 1 tsp vanilla extract
- 50g unsalted butter, melted and cooled slightly
- ½ tsp salt
- 500g strong white bread flour, plus extra for dusting
- About 1 litre vegetable or sunflower oil, for frying
- 200g icing sugar, for dusting
Adam’s Tip: Ensure your water is lukewarm, not hot. If it’s too hot, it will kill the yeast and your dough won’t rise. It should feel comfortably warm to the touch, like a baby’s bath.
How to Make Princess And The Frog Beignets
The process is broken down into activating the yeast, making the dough, letting it rise, and then frying. The most important part is being patient during the rising stage – it’s what makes the beignets so incredibly light.
- Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the lukewarm water, caster sugar, and yeast. Give it a gentle stir and leave it to sit for 5-10 minutes. The mixture should become frothy and bubbly on top, which tells you the yeast is active.
- Mix the Dough: To the yeast mixture, add the room temperature evaporated milk, beaten egg, vanilla extract, and melted butter. Whisk to combine. Fit your stand mixer with the dough hook attachment. Add the strong bread flour and salt to the bowl.
- Knead the Dough: Mix on a low speed until the ingredients come together, then increase the speed to medium and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If mixing by hand, turn the shaggy dough out onto a floured surface and knead for about 10-12 minutes until smooth.
- First Rise: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning it once to coat. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place to rise for at least 1.5 to 2 hours, or until it has doubled in size.
- Shape the Beignets: Once risen, gently punch down the dough and turn it out onto a lightly floured work surface. Roll it out into a rectangle about 1cm (just under ½ inch) thick. Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares. You should get between 24 and 30 pieces.
- Second Rise: Place the cut squares onto a floured baking tray, leaving a little space between them. Cover lightly with a tea towel and let them rest for another 20-30 minutes. They will puff up slightly. What works best for me is not skipping this second rise; it gives them an extra bit of lift.
- Heat the Oil: While the beignets are having their second rise, pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over a medium-high heat until it reaches 180°C (350°F). Use a cooking thermometer for accuracy – this is crucial for preventing greasy beignets.
- Fry the Beignets: Carefully place 3-4 dough squares into the hot oil at a time, being careful not to overcrowd the pot. They should puff up almost instantly. Fry for 1-2 minutes on each side, until they are a beautiful golden brown.
- Drain and Dust: Use a slotted spoon to remove the beignets from the oil and place them on a wire rack lined with paper towels to drain any excess oil. While they are still warm, dust them very generously with icing sugar. A sieve works wonderfully for this. Serve immediately.
Tips From My Kitchen
- Temperature Control is Key: The single most important factor for perfect beignets is oil temperature. Too low, and they soak up oil and become heavy. Too high, and the outside burns before the inside is cooked. I always use a digital thermometer clipped to the side of the pot and adjust the heat as needed to keep it steady at 180°C.
- The Secret Step: I learned that giving the cut squares of dough a second, short rise makes all the difference. This 20-minute rest allows the gluten to relax again and gives the yeast a final push, resulting in a much lighter, puffier beignet when it hits the hot oil.
- Make-Ahead Dough: You can prepare the dough through step 4, then place the covered bowl in the refrigerator to rise slowly overnight (for up to 12 hours). The next day, let it sit at room temperature for an hour before rolling, cutting, and frying as directed. This is great for getting a head start on a special breakfast.
- Storage: Honestly, beignets are at their absolute best when eaten within minutes of being fried. If you do have leftovers, store them in an airtight container at room temperature for up to one day. You can briefly warm them in an oven at 150°C for a few minutes to refresh them slightly before serving.
What to Serve With Princess And The Frog Beignets
These beignets are a magnificent treat on their own, but a few simple pairings can elevate the experience. Here are some of my favourite combinations:
- Café au Lait: The traditional New Orleans pairing. The slightly bitter, chicory-laced coffee cuts through the sweetness of the icing sugar beautifully.
- Chocolate or Caramel Sauce: For a more decadent treat, serve the beignets with a small pot of warm, melted dark chocolate or a rich caramel sauce for dipping.
- Fresh Berries: A simple bowl of fresh raspberries, strawberries, or blueberries provides a lovely, sharp contrast to the warm, fried dough.
While these are sweet, you could follow them up with something savoury if you’re making a full brunch, like our Garlic Parmesan Chicken Pasta for lunch later in the day. Or if you’re on a baking roll, why not try our classic Banana Bread Recipe next?
Frequently Asked Questions
Princess And The Frog Beignets Recipe
Ingredients
Method
- Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the lukewarm water, caster sugar, and yeast. Give it a gentle stir and leave it to sit for 5-10 minutes. The mixture should become frothy and bubbly on top, which tells you the yeast is active.
- Mix the Dough: To the yeast mixture, add the room temperature evaporated milk, beaten egg, vanilla extract, and melted butter. Whisk to combine. Fit your stand mixer with the dough hook attachment. Add the strong bread flour and salt to the bowl.
- Knead the Dough: Mix on a low speed until the ingredients come together, then increase the speed to medium and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If mixing by hand, turn the shaggy dough out onto a floured surface and knead for about 10-12 minutes until smooth.
- First Rise: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning it once to coat. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place to rise for at least 1.5 to 2 hours, or until it has doubled in size.
- Shape the Beignets: Once risen, gently punch down the dough and turn it out onto a lightly floured work surface. Roll it out into a rectangle about 1cm (just under ½ inch) thick. Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares. You should get between 24 and 30 pieces.
- Second Rise: Place the cut squares onto a floured baking tray, leaving a little space between them. Cover lightly with a tea towel and let them rest for another 20-30 minutes. They will puff up slightly. What works best for me is not skipping this second rise; it gives them an extra bit of lift.
- Heat the Oil: While the beignets are having their second rise, pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over a medium-high heat until it reaches 180°C (350°F). Use a cooking thermometer for accuracy – this is crucial for preventing greasy beignets.
- Fry the Beignets: Carefully place 3-4 dough squares into the hot oil at a time, being careful not to overcrowd the pot. They should puff up almost instantly. Fry for 1-2 minutes on each side, until they are a beautiful golden brown.
- Drain and Dust: Use a slotted spoon to remove the beignets from the oil and place them on a wire rack lined with paper towels to drain any excess oil. While they are still warm, dust them very generously with icing sugar. A sieve works wonderfully for this. Serve immediately.
Notes
I hope you and your family love making this Princess and the Frog beignets recipe as much as we do. There’s a real sense of accomplishment and joy in watching those little squares of dough puff up into golden pillows. Let me know how yours turn out in the comments below – I’d love to hear about your New Orleans-inspired baking adventure! Happy cooking!
– Adam Henderson
