How To Make Princess And The Frog Beignets

Okay, let's talk about beignets. Specifically, Princess and the Frog beignets. Are you ready for a sugar rush? I hope so.

The "Authentic" Recipe (Or, How I Cheated a Little)

First things first: yeast. Some recipes call for it. Honestly? I'm impatient. And slightly afraid of killing yeast. So, baking powder it is!

Gather Your Supplies (and Your Sanity)

You'll need flour, obviously. Milk, sugar, butter (melted!), baking powder, salt, and an egg. Oh, and a whole lot of powdered sugar. Seriously, like, a mountain of it.

Don't forget the oil for frying. Vegetable or canola works fine. Make sure you have a thermometer. Getting the oil temperature right is key. Nobody wants a soggy beignet. Except maybe me? Unpopular opinion: I kind of like them a little soggy.

Mixing It Up (Don't Overthink It)

Mix the dry ingredients. Then add the wet. Stir until just combined. Don't overmix! We're not aiming for bread here.

The dough will be sticky. Embrace the stickiness! That's how you know it's going to be good. Now, cover the dough and let it rest. At least 30 minutes. Or an hour. Or, you know, whenever you remember to come back to it.

Rollin', Rollin', Rollin' (on the River...of Dough)

Dust your work surface with flour. Roll out the dough to about 1/4-inch thickness. Thinner is crispier. But also more prone to burning. So, find your sweet spot. Literally.

Cut the dough into squares. Or triangles. Or circles. Shapes are overrated. Just make them roughly the same size.

Fry, Baby, Fry! (But Be Careful)

Heat your oil to 350°F (175°C). Carefully drop the dough squares into the hot oil. Don't overcrowd the pan! Give them room to puff up.

Fry for a couple of minutes per side. Until golden brown and glorious. Remove with a slotted spoon and drain on paper towels. This is where the magic happens.

The Grand Finale: Powdered Sugar Avalanche

This is the most important step. Liberally coat the beignets with powdered sugar. Like, really liberally. You should barely be able to see the beignet underneath.

Some people sift the powdered sugar. I say, go wild! Dump it on! Live a little!

Serving Suggestions (and My Controversial Opinion)

Serve them hot. Immediately. With coffee. Or milk. Or just eat them straight from the plate, standing over the counter. No judgment here.

Okay, here's the unpopular opinion: I like dipping my beignets in chocolate sauce. Fight me. I said what I said.

Seriously though, these are best enjoyed with friends and family. Or, you know, alone in your pajamas while binge-watching The Princess and the Frog. No shame in that game.