Recipe: Tiana’s Beignets
Updated: Nov 15
How to make Tiana’s famous beignets at home.
Have you ever wanted to try Tiana’s famous beignets from The Princess and the Frog? Now you can with this recipe. No need to travel to Port Orleans or New Orleans to get a taste of the pillowy treats.
Yields 6 beignets
1 ¼ cups milk
1 ½ teaspoons active dry yeast
3 ½ cups flour
⅓ cup granulated sugar
½ teaspoon salt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 cup powdered sugar
Warm the milk to 110ºF and add to a stand mixer bowl.
Gently sprinkle in the active dry yeast.
After a few minutes, it should start to bubble. When this happens, add 1 ½ cups of flour and the granulated sugar to the bowl.
Use the paddle stand mixer attachment to mix on medium until smooth.
When the dough is smooth, add in the egg, salt, melted butter, and 2 cups of flour.
Mix on low until the dough comes together.
Once the dough starts to come together, switch out the paddle attachment for the dough hook attachment.
Mix for 5 minutes with the dough hook on speed 2, then 2 minutes on speed 4.
In a separate large mixing bowl, add the vegetable oil and spread the oil around the sides of the bowl.
Form the dough from the stand mixer into a ball and put it in the oiled mixing bowl.
Cover the bowl with plastic wrap and let sit in a warm location for about 2 hours.
After two hours, remove the plastic wrap and punch the dough to get the air out.
Flour a counter or other surface and throw the dough on to it.
Sprinkle some flour on top of the dough and then roll the dough out until it is about ½ inch thick.
Cut the dough into 2-3 inch squares.
Cover the squares with plastic wrap over the floured surface and let rise for 15 minutes.
While waiting for the dough squares to rise, add the canola oil to a large pot on the stove and heat it to 350ºF.
Add the dough squares to the oil, but be careful not to overcrowd them. You should be able to cook 2-3 at a time, depending on the size of your pot.
As they cook, flip them multiple times so they brown evenly on both sides.
Once the beignets are evenly browned, remove them from the oil and put them on an elevated rack over paper towels to drain.
When the beignets are dry but still warm, sprinkle powdered sugar on top of them.
These beignets are so good! They look beautiful with the powdered sugar sprinkled over the top and they taste delicious too! The dough is light and airy so the beignets are super fluffy. If you have any leftovers, you can store them in an airtight container for a few days and reheat them when you want to eat them.