February 25, 2020Van
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Prep time: 1 hour 30 minutes
Cook time: 15 minutes
Serves: 25-35 Beignets
My family loves the underrated Disney Classic “The Princess and the Frog.” We’ve seen it countless times, and one scene in particular never ceases to make our tummies growl…the scene where the hardworking heroine Tiana drizzles her fresh beignets with honey and dusts them with powdered sugar! I’ve made beignets countless times but, this version is inspired by Tiana’s addition of drizzled honey, it surely takes one of my favorite treats over the top.
The hollow & crispy version – rolled out thinner and fried immediately. This is my favorite way to have them!
The fluffy and pillowy version, rolled out thicker and left to rise before frying.
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February 25, 2020Van
- Prep time: 1 hour 30 minutes
- Cook time: 15 minutes
- Serves: 25-35 Beignets
www.foodisafourletterword.com
Ingredients
- 3½ Cups All-Purpose Flour
- 1½ Teaspoon Active Dry Yeast
- 1¼ Cups Ultra-Pasteurized Milk, Warmed to 110°F
- ⅓ Cup Granulated Sugar
- ½ Teaspoon Fine Sea Salt
- 1 Large Egg, room temp
- 2 Tablespoons Unsalted Butter, melted
- Cotton Seed or Peanut oil for frying
- Honey for drizzling
- Powdered Sugar for dusting
Method
- 1)
Add warm Milk to your mixing bowl with the paddle attached. Sprinkle in 1½ Teaspoon of Active Dry Yeast, stir and let it sit for a few minutes. When it starts to bubble add ⅓ Cup Granulated Sugar, 1½ Cups All Purpose Flour mix on medium with the paddle attachment until it looks like a smooth batter. Add 1 Large Egg, 2 Tablespoons melted Unsalted Butter, ½ Teaspoon Fine Sea Salt and 2 Cups of All-Purpose Flour. Mix on low until the dough starts to come together, switch to the dough hook and mix on #2 Speed for about 5 Minutes, then turn up to #4 Speed for about 2 Minutes. The dough should be soft and elastic.
- 2)
Lightly oil a large bowl, form the dough into a ball and place it into the bowl – cover with plastic and let it rise for about 2 hours in a warm location – an oven with the light on works well
*INSTANT POT: If you have an Instant Pot, lightly oil the liner, place the dough in the pot and seal the lid. Press the Yogurt button, choose the LESS setting and set for 60 Minutes.
- 3)
Dust your counter generously with flour, punch down the dough, dust the top of the dough lightly. Choose your preferred method below.
Hollow and Crispy: Pre-heat 2 inches of frying oil to 360°F (use a deep fry thermometer to monitor the temperature). Roll out dough to about ⅓ inch thick. Cut into 2-3 inch squares and fry immediately in batches, flip the beignets several times so they brown evenly – don’t over crowd the pot and wait until the temp returns to 360°F before frying the next batch. Drain the beignets on a rack for a minute.
Fluffy and Pillowy: Roll out to ½ inch thick. Cut into 2-3 inch squares. Cover with plastic wrap and let it rise for 15 minutes. Heat 2 inches of frying Oil to 350°F (use a deep fry thermometer to monitor the temperature). Fry in batches, flip the beignets several times so they brown evenly – don’t over crowd the pot and wait until the temp returns to 350°F before frying the next batch. Drain the beignets on a rack for a minute.
- 4)
Drizzle the warm beignets with honey and dust a generous amount of powdered sugar – VERY generous! There should be a small mountain peak of powdered sugar on each beignet! Enjoy warm with a café au lait!
↓ Supplies to make this recipe ↓
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14 Comments
Camie A West
May 8, 2021 at 8:54 am
I don’t know if it says when to add the salt, but I couldn’t find it. I was just wondering if there is salt in this recipe because it says salt on the ingredients list. and if there is when to add it.
Reply
Van
May 9, 2021 at 12:11 pm
Hi Camie, add the salt when you add the last of the flour into the recipe.
Reply
Grace
May 31, 2021 at 11:43 am
Does the milk being ultra pasteurized matter in this recipe?
Reply
Van
June 8, 2021 at 7:12 am
Hi Grace, yes it does, the proteins in ultra pasteurized have been denatured or unraveled which is better for yeast doughs, this will result in faster proofing, larger volume and fluffier beignets – but you can use regular milk as well.
Traci
July 17, 2021 at 6:09 pm
We don’t have any unsalted butter. How will it affect this recipe?
Reply
Van
July 17, 2021 at 6:56 pm
Salted butter will work just fine, it won’t affect the recipe at all.
Reply
kierstan
June 14, 2021 at 8:16 pm
Can you let the dough sit over night and then fry it the next day?
Reply
Van
June 15, 2021 at 12:41 pm
Hello, no this dough can’t sit out over night, that would cause over-fermentation
Reply
Brooke Pietri
December 31, 2021 at 5:43 pm
Is a stand mixer necessary or is mixing by hand or with a hand mixer possible?
Reply
Van
January 1, 2022 at 9:04 am
Hi Brooke, you can mix with a spatula until it forms a ball, then knead by hand for about 15 minutes.
Reply
Amby
March 19, 2023 at 3:54 pm
why should i use an instant pot
Reply
Van
March 19, 2023 at 4:00 pm
You don’t have to use an Instant Pot, the directions are for proofing on the counter. The Instant Pot cuts the proofing time in half
Reply
Jillian
February 4, 2024 at 1:34 pm
can i use vegetable oil to fry them
Reply
Van
February 4, 2024 at 1:43 pm
Yes you can 🙂
Reply
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