Princess Tiana’s Famous Beignets

I do love Disney movies, especially Disney’s Princess and the Frog. It just appeals to me in so many ways.

I love how Princess Tiana dreamed of opening her own restaurant one day, and the references it made to New Orleans’ food and culture, especially the BEIGNETS!

Tiana's Famous Beignets.


This famous beignet recipe is actually easier to make than you think it is. You’ll just need the following below to get going.

  • Dry Ingredients: Active Dry Yeast, Granulated Sugar, Salt, All-Purpose Flour, and Ground Cinnamon. These dry ingredients give the beignets rise, flavor, and perfect texture.
  • Wet Ingredients: Warm Water (or Milk), Vanilla Extract, Lightly Beaten Eggs, and Milk (or Buttermilk). These ingredients add moisture, richness, and enhance the overall flavor.
  • For Frying and Finishing: Fry in Vegetable, Canola, or any Neutral-Flavored Oil. Finish with a dusting of Powdered Sugar for a classic sweet touch.

For more delicious recipes check out: How to Make Puff Puff, Homer Simpsons Donut, or How to Make Chin Chin.

Princess Tiana's Famous Beignets


While it won’t be quite the same as classic beignets, experimenting with a yeast-free recipe offers its own unique charm. While the texture may differ, it opens new flavor possibilities. So, why not give it a try? Check out my unique recipe Beignets with No Yeast.


Cafe du Monde suggests that you use cottonseed oil just like they do. But not all grocery stores carry them. So if in case you don’t have one, any neutral-flavored oil would do like canola or vegetable oil.



The puffiness of a beignet is what makes it special. But if you fail to achieve that puffiness, check your oil temperature.

This could mean that the oil temperature is too low. A simple trick to determine if your oil is ready for frying is to test smaller pieces of the dough.

Another thing to remember when frying beignets is not to overcrowd the pan. I know how tempting it is to just get it all done at once. But too many pieces in the same pan would cause the oil temperature to drop resulting in a flat beignet. And we don’t want that to happen.


Yes, you sure can. You can make the beignet dough ahead of time by placing the dough in a greased bowl covered with plastic wrap. Store the dough ball in the fridge for up to 24 hours (see step #4 in the recipe card).

Beignets in a bowl with one cut in half.


These are deep-fried to golden perfection and then topped with powdered sugar. You’ll absolutely feel like these beignets just came right out of the movie!
5 from 41 votes
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Hollywood
Servings 20
Calories 428 kcal


  • ¾ cup Water
  • ½ cup whole milk or Buttermilk
  • ½ cup Granulated sugar
  • 2 teaspoon Active dry yeast
  • 2 tablespoon Unsalted butter
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • ½ tsp cinnamon
  • 3 ½ cups All-purpose flour
  • ½ tsp Salt
  • 4 cups Oil for frying depending on your saucepan’s size
  • ½ cup Powdered sugar


  • Pour the water and milk into a saucepan and gently warm over low heat until it's lukewarm. (It's lukewarm if you can put your finger in it, and it feels pleasant.) Pour into a jug, add the sugar and the yeast, then stir to dissolve. Set aside for about 10-15 minutes to develop and bubble the yeast.
  • While waiting, melt the butter. Once the yeast is frothing, add the egg, melted butter, cinnamon and vanilla to the milk mixture and whisk to combine.
  • Combine the flour and salt in a large bowl. Pour in the wet ingredients and stir everything together with a wooden spoon until you have a soft dough.
  • Tip it out onto a floured surface and knead for 2 minutes until smooth. Shape into a ball and place in a clean greased bowl, cover with cling film or a clean towel and leave to rise in a warm environment for an hour until doubled in size.
  • Once the dough has risen, tip it out onto a surface, then roll it into a rectangle, around ¼ inch thick. Cut the dough into squares.
  • Pour the oil into a large pot or saucepan and heat it to 375F/190C. If you don't have a temperature probe, add a piece of bread to the oil. If it sizzles and the bread turns golden in 30 seconds, it's ready. Be careful with the hot oil.
  • Gently lower a couple of the dough squares into the hot oil using a slotted spoon or spider, and fry them for about 1-2 minutes on each side or until golden brown.
  • Remove the beignets and let them cool. Repeat with the rest of the beignets.
  • Using a sieve, cover them in lots of powdered sugar, and then serve!


  • Using warm water that reaches 120° F will slowly kill the yeast.
  • You will know if your yeast is alive if it is foamy and bubbly after proofing it for 10 minutes.


Serving: 1 portionCalories: 428kcalCarbohydrates: 26gProtein: 3gFat: 47gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 12mgSodium: 69mgPotassium: 47mgFiber: 1gSugar: 8gVitamin A: 57IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let me know how it was!

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5 from 41 votes (38 ratings without comment)

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Recipe Rating


    1. Tamira n says:

      5 stars
      Please recipes look awesome