Beignets from Princess & the Frog
Classic French-style beignets that are pillowy soft on the inside with a golden, crispy exterior, generously dusted with powdered sugar and drizzled with honey.
Equipment
Ingredients
Dough
whole milk (warm)
200 ml
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)
57 g
Topping
honey
30 ml
powdered sugar (sifted)
50 g
Instructions
Activate the yeast
Combine warm milk, sugar, and yeast in a bowl. Let sit until foamy.
Mix the dough
Add egg and vanilla to the yeast mixture, whisk until combined. Add bread flour and salt, mix until shaggy dough forms.
Knead the dough
Add softened butter and knead 8-10 minutes until smooth and elastic.
First rise
Place dough in a lightly oiled bowl, cover, and let rise until doubled in size.
Refrigerate the dough
Refrigerate dough for at least 1 hour or overnight to develop flavor and make it easier to handle.
Roll and cut the dough
Roll dough on a floured surface to about ½ inch thick. Cut into squares.
Second rise
Cover the cut squares and let rest until slightly puffy.
Heat the oil
Heat oil to 177°C for frying.
Fry the beignets
Fry beignets in batches until golden brown on both sides. Drain on a rack.
Finish and serve
Drizzle with honey and generously sift powdered sugar over the top. Serve warm.
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness. Can be frozen after frying and cooled completely.
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