How To Make Beignets From Princess And The Frog

Okay, let's talk beignets. Specifically, Princess and the Frog beignets. I know, I know. Everyone *loves* them.

But, let's be real, are they *really* that hard to make? I'm about to share my (potentially unpopular) opinion. Spoiler alert: Nope!

First Things First: The Dough

Let's face it, dough can be intimidating. Yeast? Rising? Sounds like a science experiment, right?

But beignet dough is pretty forgiving. Think of it like pizza dough's slightly sweeter, more sophisticated cousin.

The Ingredients

You'll need the usual suspects: flour, sugar, yeast, milk, butter. And maybe a pinch of nutmeg for that authentic Tiana touch.

Don't skip the sugar, though! We're talking about deep-fried dough covered in powdered sugar, here.

Some recipes call for eggs. Some don't. Honestly? I've made them both ways and haven't noticed a HUGE difference.

Mixing and Rising

The mixing part is easy. Throw everything in a bowl (or a stand mixer if you're fancy). Knead it until it's smooth.

Now for the rising. This is where the patience comes in. Let it sit in a warm place until it doubles in size.

Pro tip: I've totally cheated and put mine in a slightly warm oven. Don't tell anyone!

Next Up: Frying Time!

This is where things get fun (and a little messy). Roll out the dough and cut it into squares. Or triangles. Or whatever shape your heart desires.

Heat up some oil in a deep fryer or a big pot. Make sure the oil is hot enough, but not TOO hot. We don't want burnt beignets, people!

Gently drop the dough squares into the hot oil. Fry them until they're golden brown and puffy.

This happens FAST. So, keep a close eye on them. We're talking seconds, not minutes.

And here's another secret: Don't overcrowd the pot! Fry them in batches to keep the oil temperature consistent.

The Best Part: Powdered Sugar!

Take those golden brown beauties and drain them on a paper towel.

Then, the moment we've all been waiting for: the powdered sugar bath! Liberally coat those beignets in a mountain of sugary goodness.

Seriously, don't be shy. The more powdered sugar, the better. It’s basically the law.

So, Are They Overrated?

Here's my controversial take: Making beignets isn't rocket science. It's just dough, oil, and sugar.

Sure, there's a little technique involved. But it’s not brain surgery either. With a good recipe, anyone can make them.

The real magic of beignets is the experience. The warm, sugary cloud of dough hitting your taste buds.

The feeling of transporting yourself to New Orleans, even if it's just for a few bites.

So, are they overrated? Maybe a little. But are they delicious and worth making at home? Absolutely!

Grab a recipe (there are tons online). Get in the kitchen. And make some beignets already! Tiana would be proud.