Princess & the Frog Beignets
Princess & the Frog Beignets
Ingredients
For the Dough
- 1 1/2 cups buttermilk, cold
- 1/2 cup milk, boiling
- 4 teaspoons dry yeast
- 2 1/2 tablespoons granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For Frying and Finishing
- 4 cups cooking oil, such as canola or vegetable, for deep frying
- 1 cup powdered sugar, for dusting
- 2 tablespoons honey, optional, for drizzling
Instructions
- 1
In a large bowl, combine the cold buttermilk and boiling milk. Stir well. Add the dry yeast and granulated sugar to the milk mixture. Stir gently to combine. Let the mixture sit for 10 minutes, or until the yeast is activated and foamy.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with a dough hook attachment, combine the all-purpose flour, baking soda, and salt. Pour the activated yeast-milk mixture into the dry ingredients.
⏱️ 5 min
- 3
Knead the mixture on medium-low speed for 8-10 minutes, or until a smooth, elastic dough forms. The dough should be cohesive and slightly sticky but pull away from the sides of the bowl. If kneading by hand, knead on a lightly floured surface for 10-12 minutes.
⏱️ 10 min
- 4
Lightly grease a clean bowl. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap. Place the bowl in a warm place and let the dough rise for approximately 1 hour, or until it has doubled in size.
⏱️ 60 min
- 5
Once the dough has risen, gently punch it down to release the air. Lightly flour a clean work surface and transfer the dough onto it. Use a rolling pin to roll the dough out to a thickness of about 1/2 inch.
⏱️ 5 min
- 6
Using a pizza cutter or a knife, cut the rolled dough into approximately 2-inch square pieces.
⏱️ 5 min
- 7
In a deep pot or Dutch oven, heat the cooking oil to 375°F. Use a deep-fry thermometer to monitor the temperature. Carefully place a few dough squares into the hot oil, ensuring not to overcrowd the pot. Fry the beignets for 1-2 minutes per side, or until they puff up significantly and turn golden brown, flipping them once during cooking.
⏱️ 10 min•🌡️ 375
- 8
Using a slotted spoon, remove the cooked beignets from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough, adjusting oil temperature as needed.
⏱️ 5 min
- 9
Optionally, drizzle the warm beignets with honey. Generously dust the beignets with powdered sugar before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Princess & the Frog Beignets
Ingredients
For the Dough
- 1 1/2 cups buttermilk, cold
- 1/2 cup milk, boiling
- 4 teaspoons dry yeast
- 2 1/2 tablespoons granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For Frying and Finishing
- 4 cups cooking oil, such as canola or vegetable, for deep frying
- 1 cup powdered sugar, for dusting
- 2 tablespoons honey, optional, for drizzling
Instructions
- 1
In a large bowl, combine the cold buttermilk and boiling milk. Stir well. Add the dry yeast and granulated sugar to the milk mixture. Stir gently to combine. Let the mixture sit for 10 minutes, or until the yeast is activated and foamy.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with a dough hook attachment, combine the all-purpose flour, baking soda, and salt. Pour the activated yeast-milk mixture into the dry ingredients.
⏱️ 5 min - 3
Knead the mixture on medium-low speed for 8-10 minutes, or until a smooth, elastic dough forms. The dough should be cohesive and slightly sticky but pull away from the sides of the bowl. If kneading by hand, knead on a lightly floured surface for 10-12 minutes.
⏱️ 10 min - 4
Lightly grease a clean bowl. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap. Place the bowl in a warm place and let the dough rise for approximately 1 hour, or until it has doubled in size.
⏱️ 60 min - 5
Once the dough has risen, gently punch it down to release the air. Lightly flour a clean work surface and transfer the dough onto it. Use a rolling pin to roll the dough out to a thickness of about 1/2 inch.
⏱️ 5 min - 6
Using a pizza cutter or a knife, cut the rolled dough into approximately 2-inch square pieces.
⏱️ 5 min - 7
In a deep pot or Dutch oven, heat the cooking oil to 375°F. Use a deep-fry thermometer to monitor the temperature. Carefully place a few dough squares into the hot oil, ensuring not to overcrowd the pot. Fry the beignets for 1-2 minutes per side, or until they puff up significantly and turn golden brown, flipping them once during cooking.
⏱️ 10 min•🌡️ 375 - 8
Using a slotted spoon, remove the cooked beignets from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough, adjusting oil temperature as needed.
⏱️ 5 min - 9
Optionally, drizzle the warm beignets with honey. Generously dust the beignets with powdered sugar before serving immediately.
⏱️ 5 min