One of the greatest Disney films of all time, in my opinion, is Princess and the Frog. It has incredible jazzy music that makes you want to dance around your kitchen, a princess that stands up for herself, and truly gorgeous visuals.
Now, maybe I gravitate towards this movie because the story is about a woman who is saving to open her own bakery and I relate to that. Watching the end of the movie where she is able to serve her beignets to her happy customers gets me in the heart every time!
These beignet “hamentaschen” are inspired by this Disney classic and are dedicated to everyone out there trying to live out their dreams, just like Tiana!
3 Cups all purpose flour
½ Teaspoon salt
3 Tablespoons granulated sugar
1 Cup milk (I used 2%, but you can also use whole or skim)
1 Tablespoon instant yeast
3 Tablespoons butter, melted
1-2 Quarts of corn oil
2 Cups powdered sugar
Place the flour, sugar, and yeast in the bowl of a stand mixer, fitted with the paddle attachment.
Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edges of the pan.
Turn the mixer on low speed and slowly pour in the milk. Once the milk is fully incorporated, turn the mixer speed up to medium and beat in the egg and salt.
Turn the mixer off and replace the paddle attachment with the dough hook. Pour the melted butter into the bowl and mix until incorporated, about 2 minutes.
Knead the dough by turning the mixer to medium high speed and allow to knead for 6-8 minutes. This will be a wetter dough than you are used to working with! It should be tacky but not stick to your hands.
Place the dough into a well oiled bowl and allow to rise for 1-2 or until doubled in size.
While the dough is rising, prepare your frying station by pouring the corn oil into a dutch oven. The oil should be about 3 inches deep.
About 10 minutes before the dough is done rising, begin to preheat the oil. It will need to reach 375 degrees Fahrenheit to begin frying.
While the oil is heating, remove the dough from the proofing bowl and place onto a well floured surface. Using a rolling pin, roll the dough out to a 9x12 inch rectangle, about ⅓ - ½ inch thick.
Cut the dough into three equal strips. Cut each strip into four squares. Take each square and cut on the diagonal to form 2 triangles.
Place 5-6 of the beignets in the oil at a time and fry for 3-4 minutes on each side. Remove from the oil and place on a wire rack to cool and drain excess oil.
Repeat until all beignets are cooked. Once they have all cooled, place the powdered sugar in a gallon sized ziploc bag, add beignets and shake to coat. Place a dollop of strawberry jam on the top of each beignet and enjoy!