If you’re craving a taste of New Orleans magic right in your kitchen, these Princess and the Frog Beignets (Tiana’s Beignets) are an absolute must-try. Picture soft, pillowy fried dough squares dusted in a generous snowfall of powdered sugar—each bite melts in your mouth with a perfect balance of sweetness and subtle vanilla warmth. This recipe captures the charm and spirit of Tiana’s beloved treat, inviting you to experience the joy of these classic beignets that have enchanted generations with their simplicity and irresistible flavor.

Princess and the Frog Beignets (Tiana's Beignets) Recipe - Recipe Image

Ingredients You’ll Need

To bring the magic of Princess and the Frog Beignets (Tiana’s Beignets) to life, you only need a handful of simple, staple ingredients that combine to create that iconic texture and flavor. Each element plays a crucial role, from the warm milk activating the yeast to the richness of melted butter enhancing the dough’s softness.

1 cup very warm milk: Essential for waking up the yeast and ensuring the dough rises beautifully.

1/2 cup granulated sugar (divided): Adds the perfect touch of sweetness and a bit of fuel for the yeast activation.
2 1/2 teaspoons dry active yeast: The magic agent that makes these beignets puff up with airy lightness.

1 large egg (room temperature): Helps bind the dough and enriches the texture for that tender crumb.
4 tablespoons unsalted butter (melted): Infuses buttery richness that makes every bite heavenly.

1 teaspoon pure vanilla extract: Adds subtle warmth and depth to the flavor profile.
1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
2 3/4 cups all-purpose flour (up to 3 cups if needed): The foundation of the dough, providing structure without heaviness.

Vegetable or peanut oil for frying: Neutral oils that create a crisp exterior without overpowering the delicate flavor.
Powdered sugar for serving: The signature snowy finish that completes these irresistible treats.

How to Make Princess and the Frog Beignets (Tiana’s Beignets)

Step 1: Activate the Yeast Mixture

Begin by whisking the warm milk, 2 tablespoons of sugar, and dry active yeast together in a large bowl or the bowl of your stand mixer. Let it sit for at least 5 minutes until it becomes frothy and puffed—this is the sign that your yeast is alive and kicking, the first vital step to those perfect, airy beignets.

Step 2: Mix in the Remaining Ingredients

Once the yeast proofing looks bubbly and fragrant, stir in the remaining sugar, the egg, melted butter, vanilla extract, and salt. This combination forms the rich and flavorful base that will soon become your beignet dough.

Step 3: Incorporate the Flour

Attach the dough hook to your mixer and gradually add the flour while mixing, or stir with a sturdy spoon if working by hand. The dough should start pulling away from the sides of the bowl but remain sticky to the touch—be cautious about adding too much flour, as it can lead to dense, gummy beignets rather than light and fluffy ones.

Step 4: Knead the Dough

Knead the dough for about 3 to 4 minutes, adding just a pinch of flour if necessary. The texture should be smooth, elastic, and slightly tacky. This step develops the gluten, creating that perfect chewiness inside every beignet.

Step 5: Let the Dough Rise

Cover your bowl tightly with cling wrap and allow the dough to rise at room temperature for at least 2 hours, or refrigerate overnight. It will double in size, becoming light and airy, just like the magic moments Tiana dreams of in The Princess and the Frog.

Step 6: Heat the Oil

Fill a deep-frying pan or Dutch oven with about 2 inches of vegetable or peanut oil, and heat it over medium heat to 350 degrees Fahrenheit. Using a thermometer ensures your oil is at the perfect frying temperature, so your beignets puff perfectly without soaking up too much oil.

Step 7: Prepare and Roll Out the Dough

Lightly flour your countertop or cutting board and turn out the dough. Use a floured rolling pin to roll it into a half-inch thick rectangle. Keeping the surface lightly floured here prevents sticking, making the dough easier to cut and handle.

Step 8: Cut and Fry the Beignets

Use a pizza cutter to slice the dough into 1-2 inch squares. Fry 4 or 5 pieces at a time in the hot oil, cooking each side for about 2 to 2 ½ minutes until they puff and turn golden. The puff is your sign that they’re cooking up just right—if you’re not seeing expansion, check and adjust the oil temperature accordingly.

Step 9: Drain and Dust with Sugar

Remove the beignets with a slotted spoon, placing them on a paper towel-lined plate to drain excess oil. After letting them cool for about 5 minutes, dust them generously with powdered sugar, serving immediately to enjoy that classic snowy sweetness while they’re still warm.

How to Serve Princess and the Frog Beignets (Tiana’s Beignets)

Garnishes

While the iconic princess beignets shine brightest simply dusted with powdered sugar, you can elevate them with a sprinkle of cinnamon or a drizzle of rich chocolate or caramel sauce. Fresh raspberries or whipped cream on the side also add delightful bursts of freshness and creaminess.

Side Dishes

Beignets are wonderful on their own for a sweet treat, but pairing them with a bold café au lait or a cup of spiced hot chocolate creates a comforting and classic New Orleans-inspired experience. For a brunch twist, serve them alongside fresh fruit salad or creamy scrambled eggs to balance sweetness with savory flavors.

Creative Ways to Present

Serve these Princess and the Frog Beignets (Tiana’s Beignets) in a charming basket lined with a colorful napkin for a festive feel. For a party, arrange them in tiers on a dessert platter with piles of powdered sugar nearby so guests can dust to their personal preference. You might even create a beignet bar with various dipping sauces such as berry coulis, honey butter, or lemon glaze for a fun interactive touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), store the cooled beignets in an airtight container at room temperature for up to 2 days. Keep in mind that the crisp exterior will soften over time, but the flavor remains just as delightful, perfect for a next-day treat.

Freezing

For longer storage, freeze the un-dusted, cooled beignets in a single layer on a baking sheet. Once frozen, transfer them to a zip-top freezer bag and keep for up to 1 month. This method lets you savor the magic of Princess and the Frog Beignets (Tiana’s Beignets) whenever the craving strikes.

Reheating

To reheat, gently warm the frozen beignets in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes until heated through and slightly crisp again. Dust with powdered sugar once warmed, so they maintain that signature sweetness and fluffy texture.

FAQs

Can I make these beignets without a stand mixer?

Absolutely! While a stand mixer with a dough hook makes kneading easier, you can mix and knead the dough by hand using a sturdy spoon and your hands. Just be prepared for a bit more elbow grease—you’ll still get perfect results with patience.

What if my dough is too sticky or too dry?

If your dough feels too sticky to handle, sprinkle in flour one tablespoon at a time until it becomes manageable. Conversely, if it feels dry and crumbly, add a teaspoon of warm milk to bring moisture back in. The goal is a soft, elastic dough that’s slightly sticky but not overly wet.

Can I use instant yeast instead of dry active yeast?

Yes, you can swap instant yeast for dry active yeast, but since instant yeast activates faster, reduce the proofing time and mix the yeast directly with the flour. Make sure to adjust the rising time as needed.

Why do my beignets sometimes come out greasy?

Beignets can absorb extra oil if the frying temperature is too low. Make sure your oil is consistently at 350 degrees Fahrenheit before frying, and avoid overcrowding the pan, which can lower the oil temperature too much.

Is there a gluten-free version of this recipe?

While not included in the original recipe, you can experiment with gluten-free all-purpose flour blends designed for yeast doughs. Keep in mind the texture will be different, often less elastic, so results may vary and might require additional binding agents.

Final Thoughts

There is something truly special about making Princess and the Frog Beignets (Tiana’s Beignets) at home. From the bubbling yeast to that final dusting of powdered sugar, every step brings you closer to a bite of pure joy inspired by one of the sweetest stories out there. Whether it’s a weekend treat or a festive celebration, these beignets invite you to savor a warm, fluffy moment that’s as magical as a New Orleans night. Go ahead, try this recipe—you’ll be hooked on these delightful, heavenly squares in no time!