Beignets from Princess & the Frog
Classic New Orleans-style French doughnuts
Light, pillowy fried doughnuts dusted generously with powdered sugar and drizzled with honey - the magical beignets from Disney's Princess and the Frog.
Equipment
Ingredients
Dough
whole milk (warm)
200 ml
granulated sugar
50 g
active dry yeast
7 g
egg (room temperature)
1 piece
pure vanilla extract
15 ml
bread flour
300 g
salt
7 g
unsalted butter (softened)
60 g
Topping
honey
30 ml
powdered sugar (sifted)
60 g
Instructions
Activate the yeast
Combine warm milk, sugar, and active dry yeast in a large mixing bowl. Let sit until foamy.
Form the dough
Add egg and vanilla to the yeast mixture, then incorporate bread flour and salt until a shaggy dough forms. Add softened butter and knead until smooth.
First rise and refrigeration
Place dough in a lightly oiled bowl, cover, and let rise until doubled. Then refrigerate for at least 1 hour or overnight.
Roll and cut the dough
Roll dough to ½ inch thickness on a floured surface. Cut into squares and let rest until slightly puffy.
Fry the beignets
Heat oil to 177°C. Fry beignets in batches until golden brown on both sides. Drain on a rack.
Finish and serve
Drizzle warm beignets with honey and generously dust with sifted powdered sugar. Serve immediately while warm.
Original recipe
Storage
Best enjoyed fresh, but can be stored and reheated. Reheating restores some crispness to the exterior.
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