Are these the original pillow soft New Orleans beignets or from princess and the frog? Probably not, but they’re as good! Or i want to think so myself. They are super soft, with the perfect amount of sweetness and the amazing honey flavor, omg it’s just a bomb of yumminess.

It’s so easy to make I can’t believe I didn’t try it before. This recipe has a lot of research, but we ended up not liking half of them, when i tell you the moment we tried this one. My mind exploited, so many changes, so many trials and errors and tara! Princess Tiana would be so proud of us.

If you like pillow soft sweets you should definitely check our soft glazed donuts! This recipe has super simple ingredients, they’re basic and you can find them everywhere.

Sponge

We are starting first with our sponge, using lukewarm water and active dry yeast. We need to allow this to set and start to bubble for about 10 minutes, if you see your sponge mix not bubbling its time to change your yeast and start this step over, if we don’t have an active yeast the dough is not gonna proof and it will be hard rock impossible to eat.

Maybe your yeast is alive but you used way too hot water and you un a lived it if you know what i mean. Make sure the water is not too hot it should be like room temperature warm. If you touch it and it feel hot just leave it for a bit till it cools down.

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This is a recipe for 9 beignets, but if you make them bigger you are gonna have 6 and if they’re smaller you can have 12, how cool is that huh. You could literally throw a party and make super tiny beignets and serve them, everyone would love it hehe.

Oil for frying:

i will always repeat this but for me sunflower seeds oil is the best for baking sweets, frying doughnut style food and everything related to cakes, except when making olive oil cake.

Extra virgin olive oil for this recipe, we all know this oil is so much healthier than any others, but when reaching high temperatures it still has kind of the same effect as seeds oils, because we are frying and the oil needs to be hot- trying to explain this without making it about science.

This oil has so much flavor, which is good when you are cooking but not that good when frying beignets. I never cook with seeds oil because i love the taste of evoo, so good. So just save it to make your savory dishes.

Process:

beignets shape:

As you can see the shape doesn’t have to be perfect AT ALL, at first I was so scared of this squared shape because the edges will always be looking not so symmetric, but then i realized that it doesn’t matter, when you fry them they will poof and expand and will be looking so pillowy, whatever shape you get its fine, we all know the flavor is what really matters, right.

frying:

I never check the temperature when frying for a simple reason, i don’t have batteries in my thermometer and I don’t know which ones i have to buy, but i can describe it to you, its not that hard. The oil should be hot. But not too hot. It should also not be cold because then it would be too oily.

And you may be asking..okay then how do you know if it’s the right temperature to fry? EASY, you grab a tiny piece of dough, maybe an excess from the edge, we can use that and you pour it in the oil when you think it would be hot enough. -you see some bubbles, normal bubble or way too many bubbles? The right answer for this should be i see normal bubbles!

We don’t want a lot because then it would be too hot but if we don’t have a lot of them its gonna be too cold. You can use a wooden toothpick for that too, it works fine.

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RECIPE in cups and grams

INGREDIENTS:

Sponge

• 1 tsp active dry yeast
• 60 ml lukewarm water (2.12 oz)

Dough

• 220 grams of all purpose flour (1.76 cups)
• 50 ml of whole milk (1.82 oz)
• 14 grams of butter (1 tablespoon)
• 1 egg
• 25 grams of sugar (2 tablespoon)
• 1 tbsp condensed milk

Decorate

• about 4 tbsp of honey
• 50 grams or more of icing sugar (0.42 cup). (use as many as you want okay) make sure its all super coated.

INSTRUCTIONS:

1) First step: sponge

First of all we are gonna start with making our sponge. We need to grab a jar, a bowl or whatever you prefer for this. You need to use lukewarm water in order to get it you can just microwave the water for abut 15-20 seconds or until you feel like its the right temperature.

You wanna add active dry yeast and mix until you see everything well disolved. No yeast lumps anywhere, cover with a damp paper and allow it to became bubbly for about 10 minutes in a place where it feels warm, could be outside by your window if it sunny or by the fireplace.

2)Second step: dough ingredients

Firstly im gonna need you to Crack one egg in a separate bowl. This is really important because sometimes we can get a not so happy surprise when cracking the eggs. If you do this always it’s gonna be a routine and yo will never egg-mess your food. Trust me, from someone who’s had roten eggs on their bowl when baking.

Pour the flour, milk, granulated sugar, condensed milk and soft butter. If its not so soft its fine because we are gonna knead the dough but if you can get it to be soft without using a microwave its an easier job for you and your stand mixer.

Do you remember the sponge we did before? Well it should be ready by now so you can pour it in the same bowl, making sure you get all the bubbles there, don’t leave any remaining in the jar.

3)Third step: kneading

Using a stand mixer:

pour all your dough in the stand mixer bowl if you weren’t using it already. Use the dough hook on medium low speed for about 15-18 minutes or until you see the dough getting elastic.

With your hands:

If you don’t have a stand mixer you can do this recipe anyways. You wanna knead on a clean slightly floured surface for about 20-23 minutes. This picture is not from this recipe but -kneading.

Firstly I need you to know that the dough at this point is a bit sticky, but i literally beg you not to add any more flour. How to know if it needs more kneading or not: you wanna grab a piece, roll your dough into a ball, now grab the edges and stretch it, keep going on until you see that it doesn’t break but it forms a pretty thin layer, almost transparent. You need to do this carefully because if you’re too rough with it it’s obviously gonna break.

If its elastic and it doesn’t break or it only formed a hole when it was fully stretched its ready! But if it’s not elastic and not smooth its not ready so it needs more work.

4)Fourth step: resting

You just kneaded the Dough and now she just needs to take a nap. Slightly oil your bowl and you wanna cover it with damp paper and allow it to rest for 2 hours. It’s so much better if you have some place for it to stay warm so it grows faster and its ready on time, if you don’t have any place that feels warm its fine, but it’s probably gonna take a bit more.

While you wait you can do your dishes or watch your favorite tv show or…watch our TikTok hehe. After two hours the dough should be ready to use! It’s gonna be so much bigger and super soft.

5)Fifth step: shaping

In a slightly floured surface or slightly floured parchment paper (trust me do this one for better results) roll out your dough to be around 1cm / 0.40 inches thick trying to shape it into a square. Now sprinkle some flour on top of this super pillowy dough and cut into as many squares as you’d like, i recommend you doing 9 because they’re gonna grow so much when frying. Another key point if its too sticky and it gets stuck on your knife, using a couple of drops, oil the blade of the knife really carefully with the help of a paper.

6)Sixth step: frying

You are so close now to eat this super pillowy dessert, please don’t give up if you are on this step already you’re doing amazing! Keep up the good work.

We used about 600 ml of oil because when you fry you need to use a lot, if you have very little oil its gonna be burned even if it doesn’t touch the bottom part, trust me, we were on a oil crisis and it happened to us while frying donuts.

Tip

I know you are probably freaking out with the 600 ml but we are not using it, like you are probably gonna absorb like 50 ml or even less but we have a tall casserole or i don’t even know how you say it in English pero es un cazo muy alto and if we use less its way too close to the bottom. But you use as much as you feel like you need okay no judgment over here. And it’s also important that the oil doesn’t excessively drop the temperature so the more oil the better on maintaining the temperature

Frying

Fry when you see the oil being bubbly, it should not be too hot remember, we don’t want to eat raw dough, and we don’t want to burn our beignets. Don’t fry too many at the same time or the oil temperature will drop. As a result you will see them getting all puffy! Drain them on some paper towels. And keep repeating the process.

7) Seventh step: decorating

At this point i know you are just thinking on eating it but wait a second will you please. The beignets should be drained from the excess oils and are ready to be buried with icing sugar or powdered sugar (it has different names everywhere) and drizzle with a lot of honey.

Well I know this is controversial but i like to put first the sugar and then the honey because i like to se the golden on my beignets on each bite but people wants it the original way so you do what you wanna do. Just so you know it will be difficult for the honey to stick it will kind of slide but after a minute or too it will be able to stick. We are baking and we all are in our rights to do the things our way okay don’t let anyone tell you otherwise. You can additionally add more honey on your plate so you get to dip on eat on each bite.

Thank you so much for your support and just so you we will be soon posting recipes on Youtube so make sure to go there and check our videos, we are so thankful for all of you, without you any if this would be possible.

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4.68 from 25 votes

Pillow soft New Orleans Beignets (princess and the frog)

Yield: 9 Beignets

Calories: 179kcal

Materials

sponge

• 1 Tsp active dry yeast
• 60 Ml lukewarm water

dough

• 220 grams AP flour
• 50 Ml milk
• 14 grams soft butter
• 1 egg
• 25 Grams granulated sugar
• 1 Tbsp condensed milk

decorate

• 4 Tbsp honey
• 50 Grams icing sugar

Metric – US Customary

Instructions

sponge

• First of all we are gonna start with making our sponge. We need to grab a jar, a bowl or whatever you prefer for this. You need to use lukewarm water in order to get it you can just microwave the water for abut 15-20 seconds or until you feel like its the right temperature.
• You wanna add active dry yeast and mix until you see everything well disolved. No yeast lumps anywhere, cover with a damp paper and allow it to became bubbly for about 10 minutes in a place where it feels warm, could be outside by your window if it sunny or by the fireplace.

dough

• Crack one egg in a separate bowl and then pour it in the bowl you are gonna be mixing all the ingredients.

  Pour the flour, milk, granulated sugar, condensed milk and soft butter. If its not so soft its fine because we are gonna knead the dough but if you can get it to be soft without using a microwave its an easier job for you and your stand mixer and add the sponge we made before.

kneading

• you want to knead your dough in a stand mixer for about 15-18 minutes but if you don’t have one you can just knead for a couple more minutes.

resting

• allow the dough to rest in a slightly oiled bowl for about 2 hours in a warm place

shaping

• In a slightly floured surface or slightly floured parchment paper (trust me do this one for better results) roll out your dough to be around 1cm / 0.40 inches thick trying to shape it into a square. Now sprinkle some flour on top of this super pillowy dough and cut into as many squares as you’d like, i recommend you doing 9 because they’re gonna grow so much when frying. Another key point if its too sticky and it gets stuck on your knife, using a couple of drops, oil the blade of the knife really carefully with the help of a paper.

frying

• Fry when you see the oil being bubbly, it should not be too hot remember, we don’t want to eat raw dough, and we don’t want to burn our beignets. Don’t fry too many at the same time or the oil temperature will drop. As a result you will see them getting all puffy! Drain them on some paper towels.And keep repeating the process

decorating

• You can: coat them on icing sugar and then a drizzle of honey or you can add honey and then the icing sugar. We did the first option because it makes more sense to us but you can chose whatever feels best for you

Nutrition

Calories: 179kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 23mg | Potassium: 58mg | Fiber: 1g | Sugar: 17g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg