Tiana’s Authentic Honey Beignets Recipe Inspired by The Princess and the Frog
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What’s Up, Hungry People
Get ready to make some MAN-CATCHIN’ BEIGNETS! It’s time to head on down south for some good ol’ Southern cookin’. But not just any soul food will do.
I recently rewatched The Princess and the Frog—and finished it absolutely starving (much like the name of my blog implies!). I had completely forgotten how many delicious treats and dishes are not only talked about but also often cooked on-screen, leaving the watcher (me) salivating at the very sight of these animated treats.
One of the most talked-about treats in the movie are Tiana’s beignets.
What are Beignets?
Beignets are a French-style, donut-like dessert that has been adopted by the people of New Orleans as a customary dessert. Beignets are different from donuts in that they are often lightly crispy, can be air-puffed on the inside, and are traditionally topped with so much powdered sugar that you walk away practically covered in it yourself after one bite.
No doubt the movie took inspiration from the real-life home of New Orleans style beignets: Cafe du Monde—though I have a feeling that Tiana’s beignets taste much better.

“Beignets? Got me a fresh batch waiting for you.”
I wanted to taste test Tiana’s REAL beignets—and turns out, you don’t have to go to New Orleans to get the real deal.
If you head to Disney’s Port Orleans French Quarter resort, you too can find beignets to snack on! Plus, gumbo and many other delicious Southern-inspired dishes can be picked up at any of the many restaurants and dining halls found at Port Orleans.

And yes, that is me after I flew all the way to Disney’s Port Orleans just to try some authentic beignets. Mine came with alcohol inserts that could be piped directly into your mouth as soon as you bit in.
The beignets also come shaped as Mickey ears—as they should be when served at Disney World!

Copycat Beignets from New Orleans
This recipe is based on recipes for traditional New Orleans-style beignets.
Here’s What You Need
- bread flour: has a higher protein content than all-purpose flour, giving more structure to the rise and helping the beignets hold their shape; all-purpose can be subbed in a pinch
- yeast: helps give rise to the dough
- sugar: feeds the yeast and adds sweetness
- evaporated milk: adds more levels of nuance and savory notes to the beignets than traditional or “fresh” milk (though regular milk can be used as a substitute)
- nutmeg: the secret ingredient to Tiana’s beignets
- honey: adds a sweet glaze to the tops of the beignets to hold on extra powdered sugar
- butter & eggs: make a perfect base for building the batter
- peanut oil: traditionally used to fry beignets; vegetable oil can be subbed in
- powdered sugar: the best beignets are coated in a THICK coating of powdered sugar; the more mess the better!
If you feel like skipping making the beignets from scratch, you can totally buy premade beignet mix (affiliate link) and get the same results. But you didn’t hear that from me.

Rise & Fry
Once the dough has doubled in size and has been rolled out into an even thickness, you basically have two options:
- For Crispier Beignets: Preheat the oil to 360°F before punching down and rolling out the dough; then fry the beignets immediately after cutting into 2×2.5 inch rectangles. This will give the beignets a light, airy center.
- For Denser Beignets: Punch down and roll out the dough before preheating the oil. Allow the rolled-out dough to rise for an additional 15-30 minutes (or while the oil preheats to 360°F). This will give the beignets a more donut-like consistency.

Tips for Perfect Beignets
- Keep an eye on oil temperature: Maintaining 360°F is key. Too hot, and the beignets will brown too quickly; too cool, and they’ll absorb too much oil.
- Don’t overcrowd the pot: Fry in small batches to keep the oil temperature steady and ensure even cooking.
- Test a small piece of dough: Before frying the full batch, toss in a small piece of dough to test the oil temperature.
- Serve immediately: Beignets are best when fresh and hot. They lose their light, airy texture if left out too long.
Common Questions About Tiana’s Beignets
- Can I use all-purpose flour instead of bread flour? Yes, all-purpose flour can be used, but the beignets might be a bit softer and less chewy.
- What can I substitute for evaporated milk? Regular milk or half-and-half can be used, though evaporated milk provides a richer texture.
- Can I use a different oil for frying? Yes, vegetable oil or canola oil work well, though peanut oil is traditionally used for its high smoke point and flavor.

Watch It On TikTok
@fictionalfeastfelicia Replying to @crybaby4lif_16 today we're making Tiana's man-catchin' beignets – this is gonna be good! 🐸 #ficitionalfeast #reciperequest #thestarvingchef #tianasbeignets #beignets #portorleans #disneysportorleansfrenchquarter #scatcatcafe #disneyrecipedupe #copycatrecipes #fictionalfeasts #reciperequests #princesstiana ♬ Almost There (From "The Princess And The Frog") – Karaoke Version – Urock Karaoke
Thanks to the countless requests to make this recipe over on TikTok – don’t forget to follow The Starving Chef for more Fictional Feasts!
Tiana’s beignets are a sweet bite of New Orleans magic, straight from the streets of the French Quarter. Making these at home is not just about the final product; it’s about the whole process, from mixing the dough to watching it puff up in hot oil. There’s something special about recreating a taste that feels like it stepped right out of a Disney movie. These beignets will have you dusted in powdered sugar and reaching for more before you know it. So, grab your rolling pin, warm up that oil, and let’s bring a little bit of Tiana’s kitchen to yours. Let the good times roll, Hungry People!

Honey Beignets from The Princess and the Frog
Equipment
- pizza wheel for even cutting
- Dutch oven for frying oil
- dough hook
- paddle attachment
Ingredients
- 3 ½ cups bread flour
- 1 packet active dry yeast
- 1 ¼ cup evaporated milk warmed to 110°F
- ⅓ cup sugar
- 1 teaspoon fine salt
- ¼ teaspoon nutmeg
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons butter melted
- 4-6 cups peanut oil or vegetable oil, enough to fill the pot 4 inches deep
- 4-8 tablespoons honey to taste, for drizzling
- 2-4 cups powdered sugar for topping, to taste
Instructions
- In the bowl of a stand mixer, combine the warmed evaporated milk with the yeast and sugar. Stir gently to mix, then let the yeast activate for about 5-10 minutes or until the top of the liquid is foamy.
- Connect the paddle attachment to the mixer. Add about half of the flour to the bowl. Turn on the mixer to low speed and stir for 1-2 minutes.
- With the mixer still on low speed, add in the eggs, butter, salt, vanilla, and nutmeg. Mix until a smooth batter comes together.
- Turn off the mixer and remove the paddle attachment. Connect the dough hook to the mixer. Add the remaining flour to the bowl and use the dough hook to stir until the flour is well combined and a thick dough has formed.
- Continue to stir on low speed for 5-10 minutes or until the dough begins pulling away from the sides of the bowl. Stop and scrape the sides and bottom of the mixing bowl every few minutes to make sure everything is mixing evenly.
- Grease a separate, large bowl with a light coating of oil spray or oil wiped on with a paper towel. Transfer the dough to the prepped bowl and cover tightly with plastic wrap. Place a towel on top and allow it to rise for two hours or overnight. The dough should double in size.
- Once doubled in size, begin preheating 3-4 inches of oil in a large pot to 360°F—be sure to use a large enough pot so the pot is less than halfway filled with oil as the oil will bubble up as it heats and fries. DO NOT OVERFILL THE POT WITH OIL.
- Punch down the dough. Dust a large baking sheet with flour and tip out the dough onto the baking sheet. Dust the top of the dough with another tablespoon or two of flour, then use a rolling pin to roll out the dough into an even thickness—about 1/3 to 1/2 inch thick.
- Prep a second baking sheet or large plate with two layers of paper towels. Use a pizza wheel to cut the rolled-out dough into 2 inch by 2.5 inch rectangles (standard, traditional size). Some of the edges may be short—use these pieces to test the oil to make sure it is hot enough.
- Working in batches of 3-4 beignets at a time, fry the dough for 2-4 minutes per side, flipping halfway through to ensure an even, golden color. Transfer the cooked beignets to the prepped baking sheet lined with paper towels.
- While the beignets are still piping hot, drizzle about 1-2 teaspoons of honey on top of each beignet. Fill a sifter with powdered sugar and sift a generous amount of powdered sugar onto the beignets—enough to make them look buried in the snow. The more powdered sugar, the better!
- Serve the beignets immediately! The beignets are best VERY FRESH and will only hold their freshness for about 12 hours, so be sure to enjoy right away. Laissez les bon temps rouler!