Description
Sweet New Orleans charm shines through these Princess and the Frog beignets, delighting guests with pillowy squares of pure delight. Louisiana’s beloved treat brings Disney magic straight to your kitchen, inviting you to savor a crispy, powdered sugar-dusted memory.
Ingredients
Scale
Main Ingredients:
- 2 3/4 cups all-purpose flour (or up to 3 cups, as needed)
- 1 large egg, at room temperature
- 1 cup milk, very warm (110°F / 43°C)
- 4 tablespoons unsalted butter, melted
Leavening and Sweeteners:
- 2 1/2 teaspoons dry active yeast
- 1/2 cup granulated sugar, divided
Flavor and Seasoning Enhancers:
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Cooking and Serving Ingredients:
- Vegetable or peanut oil for frying
- Powdered sugar for serving
Instructions
- Prepare a warm environment for yeast activation by combining milk at 110°F with sugar and dry active yeast. Allow the mixture to develop a foamy texture for approximately 5 minutes, indicating successful fermentation.
- Enhance the base mixture by incorporating remaining sugar, egg, melted butter, vanilla extract, and salt. Blend thoroughly until achieving a uniform consistency.
- Introduce all-purpose flour gradually, using a dough hook or spoon. Mix until the dough becomes elastic and slightly pulls away from the bowl’s edges, maintaining a soft, slightly tacky texture.
- Gently knead the dough for 3-4 minutes, creating a smooth and pliable consistency. Sparingly add flour if needed to prevent excessive stickiness.
- Allow the dough to rest and expand by covering it with plastic wrap. Place in a warm location for 2 hours or refrigerate overnight until volume doubles.
- Heat vegetable or peanut oil to 350°F in a deep-frying pan, monitoring temperature with a cooking thermometer for optimal frying conditions.
- Transfer dough onto a floured surface, rolling it into a rectangular shape approximately 1/2-inch thick using a rolling pin.
- Slice the dough into 1-2 inch square pieces using a pizza cutter or sharp knife.
- Carefully lower 4-5 dough squares into hot oil, frying for 2-2 1/2 minutes. Rotate midway to ensure even golden-brown coloration and proper puffing.
- Extract beignets using a slotted spoon, allowing excess oil to drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately for maximum enjoyment.
Notes
- Check yeast freshness by ensuring it foams and bubbles, which indicates active fermentation and guarantees fluffy beignets.
- Use room temperature ingredients to help dough rise evenly and prevent dense texture, creating lighter pastries.
- Handle dough gently during rolling and cutting to maintain air pockets, resulting in softer, more delicate beignets.
- Monitor oil temperature closely between 350-365°F to prevent burning or undercooking, achieving perfect golden-brown exterior.
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 9 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg