Dessert
Princess and the Frog Beignets
2 h 30 minServes 12Nutri-Score D€€
D
2 h 30 min
2 h 30 minPrincess and the Frog Beignets
what you need
Ingredients
all-purpose flour (plus extra for dusting)Pantry400 g
warm water (lukewarm, about 40 °C)Beverages180 ml
whole milk (lukewarm)Dairy120 ml- granulated sugarPantry50 g
- instant yeastPantry7 g
saltSpices4 g
egg (beaten)Dairy1 piece
unsalted butter (melted and cooled)Dairy40 g- vegetable oil (for deep frying)Pantry1 litre
- powdered sugar (for dusting)Pantry100 g
per serving
Nutrition
251kcal
- Carbs
- 33 g
- Proteins
- 5 g
- Fat
- 11 g
what you’ll use
Tools
Mixing bowl
Whisk
Rolling pin
Deep fryer
Slotted spoon- Sieve
step by step
Method
- Step 1
Activate the yeast
- Combine the warm water, warm milk and a spoonful of the sugar in a bowl.
- Sprinkle the yeast over the top and let it sit until foamy.
- Step 2
Make the dough
- Add the flour, remaining sugar, salt and beaten egg to the yeast mixture.
- Mix until a shaggy dough forms, then knead in the melted butter.
- Knead until the dough is smooth and elastic.
- Step 3
Let the dough rise
- Cover the bowl and leave the dough in a warm spot until doubled in size.
- Step 4
Shape the beignets
- Roll the dough out on a floured surface to about 1 cm thick.
- Cut into squares or rectangles.
- Step 5
Fry the beignets
- Heat the oil to 175 °C.
- Fry the beignets in batches until puffed and golden on both sides.
- Drain on paper towels.
- Step 6
Dust and serve
- Generously dust the warm beignets with powdered sugar through a sieve.
- Serve immediately.