I’m delighted to share my version of Princess and the Frog Beignets. These soft, pillowy beignets dusted in powdered sugar bring a touch of New Orleans magic straight into my kitchen.

Princess And the Frog Beignets

Why I’ll Love This Recipe

I love how these beignets feel nostalgic and indulgent yet approachable. The dough rises until fluffy and light, and frying them creates that classic golden crisp kissed with sugar. Whether I serve them with coffee, afternoon tea, or drizzle a bit of honey over them, they’re always a crowd‑pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Warm milk (around 1 cup)
Granulated sugar, divided
Active dry yeast
Large egg
Melted unsalted butter
Pure vanilla extract
Salt
All-purpose flour (about 2¾–3 cups or as needed)
Vegetable or peanut oil (for frying)
Powdered sugar (for dusting)

Directions

I whisk warm milk, half of the sugar, and dry yeast together and let it sit until it’s foamy (about 5 minutes).
I stir in the remaining sugar, egg, melted butter, vanilla, and salt, mixing until combined.
Using a dough hook or by hand, I gradually mix in flour until the dough is soft and slightly sticky. Then I knead for about 3–4 minutes until smooth and elastic.
I cover the bowl and let the dough rise in a warm spot until doubled—about 2 hours (or refrigerate overnight for convenience).
Once risen, I turn out the dough onto a floured surface and roll it to about ½-inch thickness. I cut into approximately 1- to 2-inch squares with a pizza cutter or knife.
I heat about 2 inches of frying oil to 350 °F in a Dutch oven or deep pan. Then I fry 4–5 pieces at a time for 2–2½ minutes, flipping halfway until golden brown and puffed.
After frying, I drain the beignets on paper towels, let them cool for about 5 minutes, then dust them heavily with powdered sugar. For an extra Tiana-inspired touch, I sometimes drizzle a little honey on the warm beignets.

Servings and timing

Prep time: ~20 minutes (including mixing and shaping)
Dough rising time: ~2 hours (or overnight in fridge)
Frying time: ~20 minutes (in batches)
Total time: ~2 hours 40 minutes
Yield: Approximately 35 small beignets or 10 large ones depending on size

Variations

I often experiment with honey drizzle after dusting, which adds sweetness and gives a nod to Tiana’s version of the beignets.
I happily substitute vegetable oil with peanut oil or sunflower oil for frying—both yield a beautiful fry and crisp texture.

Storage/Reheating

Beignets are best eaten fresh. They begin to soften if stored overnight.
If I have leftovers, I keep them in an airtight container at room temperature for up to 2 days.
To reheat, I gently warm them in a 350 °F oven for about 5 minutes until heated through; then I re-dust with powdered sugar before serving.

FAQs

Can I make the dough ahead of time?

Yes—I sometimes refrigerate the dough overnight after the first rise, then roll, cut, and fry the next day. I let it come to room temperature before cutting to ensure proper texture.

How do I get fluffy, airy beignets?

Letting the dough rise slowly (ideally for two hours or more) ensures a light interior. Don’t over-flour—it should remain a bit sticky to retain moisture and rise well.

Can I make them gluten-free?

This recipe is designed for all-purpose flour. I haven’t tested gluten-free flour blends, so results may vary in texture and performance.

Are they very oily?

If the oil stays at the right temperature (around 350 °F) and don’t overcrowd the pan, the beignets absorb less oil and turn out light and crisp.

Can I shape them differently?

I typically cut squares since that matches the classic look from Tiana’s and New Orleans style, but you can use small biscuit cutters for other shapes if desired.

Conclusion

I absolutely love making these Princess and the Frog beignets—they bring the charm of New Orleans and Disney to my kitchen. Light, fluffy, and sweetly dusted, they feel magical with each bite. Whether I enjoy them plain, drizzled with honey, or with coffee for brunch, I find joy in every warm, tender bite.