Tiana's Beignets from The Princess and the Frog
Airy New Orleans donuts with a crisp crust and a generous cloud of powdered sugar — the dream of future restaurateur Tiana.
Beignets are the pride of New Orleans and Tiana's cherished pastry as she dreams of opening her own restaurant. These are square yeast donuts: golden and crisp outside, hollow and tender inside, topped with a mountain of powdered sugar. Perfect with a cup of chicory coffee, just like at the end of the film.
🧺 Ingredients
🍽 6 servings👩🍳 Method
- 1
Activate yeast
Dissolve the yeast and 1 tsp sugar in warm milk and let stand 10 minutes until foamy.
- 2
Make the dough
Add the egg, remaining sugar, salt, melted butter and the yeast mixture, then add flour and knead a soft dough.
- 3
Let it rise
Cover the dough and leave in a warm place for 1–1.5 hours until doubled.
- 4
Cut squares
Roll the dough to 0.7–1 cm thick and cut into squares about 6×6 cm.
- 5
Heat the oil
Heat the oil to 175 °C.
- 6
Fry
Fry the beignets 1–1.5 minutes per side until puffed and golden.
- 7
Drain
Drain on paper towels to remove excess oil.
- 8
Dust with sugar
Dust the hot beignets generously with powdered sugar through a sieve and serve immediately.
💡 Tips
- 💡
Dust the beignets generously with powdered sugar right away — it sticks best while hot.
- 💡
Don't crowd the pan — beignets need room to float and flip.
🔄 Swaps & variations
- 🔄
Serve with a chocolate or berry dipping sauce for a dessert twist.
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❓ Frequently asked questions
Where are beignets from in The Princess and the Frog?
Beignets are Tiana's signature treat as she dreams of opening a restaurant in New Orleans. These airy powdered pastries are a true symbol of the city and its Cajun-Creole cuisine.
Why do my beignets turn out flat instead of puffy?
Usually the oil isn't hot enough (you need 180 °C) or the dough underproofed. In hot oil beignets instantly puff from the inside.
Can I make the dough ahead?
Yes: the yeast dough keeps in the fridge up to 12 hours. Let it warm 30 minutes before frying.
