If you’ve been around a toddler for any length of time, you know that when they find something they love, they really love it.
Right now, Poppy’s newest obsession is The Princess and the Frog. It has been playing pretty much nonstop in our house, and she has completely fallen in love with Tiana.
Of course, after watching Tiana make beignets over and over again, we had to try making some of our own.
I love finding little ways to bring the things my girls are excited about into our everyday life, and this was such a fun one. There’s just something about making a recipe together that turns an ordinary afternoon at home into a memory.
And honestly, warm homemade beignets covered in a mountain of powdered sugar don’t hurt either.
Why You’ll Love These Beignets
- Soft and fluffy on the inside
- Golden and crisp on the outside
- Made with simple ingredients you probably already have at home
- Covered in plenty of powdered sugar
- A fun treat for a family dessert or special morning
A Few Tips Before You Start
Make sure your water is warm, not hot. Water that’s too hot can kill the yeast, while water that’s too cool can slow down the rising process.
Give the dough plenty of time to rise. It should rest overnight. This is what helps give the beignets that soft, fluffy texture inside.
When rolling out your dough, try not to make it too thin. You want the beignets to have enough dough to puff up beautifully when they cook.
If you’re frying them, keep your oil around 350°F. Oil that’s too cool can make your beignets greasy, while oil that’s too hot can brown the outside before the inside is ready.
And finally don’t be shy with the powdered sugar. Beignets are supposed to be a little messy. That’s half the fun!
Poppy’s New Orleans-Style Beignets
Poppy’s New Orleans Style Beignets
Makes 12-15 Beignets
Ingredients:
Beignets:
- 3/4 cup warm water
- 1/4 cup sugar
- 1 1/4 tsp active dry yeast
- 1 large egg
- 1/2 cup evaporated milk
- 3 1/2 cups all purpose flour
- 1/2 tsp salt
- 2 TBSP shortening
- Oil for frying
- Powdered sugar for serving
Instructions:
Make the Dough:
- Activate the yeast. In a small bowl, combine the warm water, yeast, and a small amount of the sugar. Let it sit for about 5–10 minutes, until foamy.
- Mix the wet ingredients. In a large mixing bowl, combine the remaining sugar, egg, and evaporated milk. Stir in the yeast mixture.
- Add the dry ingredients. Gradually add the flour and salt, mixing until the dough begins to come together.
- Add the shortening. Mix in the shortening and continue kneading until the dough is soft and smooth.
- Refrigerate overnight. Cover the dough tightly and place it in the refrigerator overnight. The slow, refrigerated rise allows the dough to develop while keeping it easy to work with the next day.
- Roll out the dough. The next day, remove the dough from the refrigerator and turn it onto a lightly floured surface. Roll it out to about 1/8 inch thick.
- Cut the beignets. Using a pizza cutter or sharp knife, cut the dough into approximately 2½–3-inch squares.
Frying Instructions:
- Heat the oil. Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F.
- Fry the beignets. Working in small batches, carefully place the dough squares into the hot oil. Fry until puffed and golden brown, about 1–2 minutes per side, flipping as needed.
- Drain. Carefully remove the beignets from the oil and place them on a wire rack or paper-towel-lined plate to drain.
- Add the powdered sugar. While the beignets are still warm, generously dust them with powdered sugar. Serve warm.
Recipe Note: Beignets are best enjoyed fresh and warm. Don’t be afraid to be generous with the powdered sugar—the mess is part of the fun!
A Little Everyday Magic
I know Poppy won’t always ask to watch The Princess and the Frog on repeat, and one day her favorite things will be completely different. But right now, she loves Tiana, she loves beignets, and she was very happy to help make a powdered-sugar mess in our kitchen. These are the little moments I want to hold onto—the ordinary afternoons that somehow become some of the sweetest memories. And judging by the powdered sugar all over her face, I’d say Poppy approves.
Leave a Reply