Tiana's Beignets Recipe from The Princess and The Frog

Tiana's beignets from The Princess and the Frog covered in powdered sugar on a cake plate.

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4.39 from 13 votes

Tiana's Beignets Recipe from The Princess and The Frog

Sweet and fluffy, powdered sugar covered homemade donuts.

Prep Time20

Cook Time20

Additional Time4

Total Time4 40

Course: Desserts

Cuisine: American

Servings:

Calories: 123kcal

Author: Dannyelle Nicolle-Ramjist

Ingredients

1 cup warm water
¼ cup sugar
½ teaspoon salt
1 egg beaten
2 tablespoon butter
½ cup evaporated milk
4 cups all purpose flour
3 teaspoon instant active dry yeast
oil for frying
1 cup powdered sugar

Instructions

In a bread machine, layer in the water, sugar, salt, egg, butter and evaporated milk in order and without stirring. Next layer in the 4 cups of the flour, and lastly the yeast. Set your bread maker to the dough setting and push start.
If you're making the dough in a stand mixer, attach the dough hook and add the water, sugar, salt, egg, butter, evaporated milk, flour and yeast in the large bowl of the mixer and combine until smooth.
Place the finished dough in a well oiled bowl and cover tightly with plastic wrap. Place in the fridge for 3-4 hours to chill.
1 cup warm water, ¼ cup sugar, ½ teaspoon salt, 1 egg, 2 tablespoon butter, ½ cup evaporated milk, 4 cups all purpose flour, 3 teaspoon instant active dry yeast
To form the donuts, roll the dough on a floured work surface to around a ½ inch thickness. Use a knife or pizza cutter to cut out 3 inch dough squares.
Heat several inches of vegetable oil in a deep fryer to 364 degrees F. Fry several beignets at a time in the hot oil until they are golden brown on each side, using tongs or a slotted spoon to flip them over.
oil for frying
Drain the fried beignets on paper towels or a wire rack, and then coat them in powdered sugar. Serve fresh, best eaten on the day they're made.
1 cup powdered sugar

Video

Notes

Storage: Keep unfired dough refrigerated for up to one week. Fry fresh beignets as needed.

Oil Temperature: Use a thermometer to maintain 365 degrees F. Too hot and they'll brown before cooking through. Too cool and they'll absorb oil and taste greasy.

Don't Overcrowd: Fry only 4 to 5 beignets at a time. Overcrowding drops the oil temperature and makes them cook unevenly.

Best Fresh: These are best served warm and fresh. They start to get soggy as they sit.

Powdered Sugar: Dust them generously while they're still warm so the sugar sticks better.

Nutrition