@gsjobs2: para de ser troxa 😃

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Saturday 26 September 2026 13:19:26 GMT

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Making TIANA’S BEIGNETS from the Princess and the Frog?! ✨Recipe: Ingredients: • 2 tsp instant yeast • ¼ cup granulated sugar, divided • ½ cup warm water • ¾ cup warm whole milk • 1 large egg, room temperature • 3 tbsp unsalted butter • ½ tsp kosher salt • 3½ cups all-purpose flour • Neutral oil • Confectioners’ sugar Directions: 1. In the bowl of a stand mixer, combine the yeast, 3 tablespoons of the sugar, warm water, and warm milk. Mix briefly to combine. 2. Add the egg, melted butter, and salt, then mix until incorporated. 3. With the mixer on low speed, gradually add the flour. Once incorporated, increase speed to medium-low and mix for 3–4 minutes, until the dough is smooth, soft, and slightly tacky. 4. Transfer the dough to a lightly oiled bowl, turning to coat. Cover loosely and let rise at room temperature for 2½–3 hours, or until doubled in size and very puffy. 5. Turn the dough out onto a lightly floured surface and gently press it down. Roll into a rectangle about ¼ inch thick. 6. Cut into 2-inch squares using a knife or bench scraper and place onto parchment-lined trays. 7. Heat 2–3 inches of oil in a heavy pot to 360°F. 8. Fry the beignets in small batches for 45–60 seconds on the first side, until puffed and golden. Flip and fry for another 30–45 seconds until evenly browned. 9. Remove with a slotted spoon and drain briefly on paper towels. 10. While still hot, dust generously with confectioners’ sugar and serve immediately. 11. Enjoy these fluffy, New Orleans style treats! 🍩🐸

Making TIANA’S BEIGNETS from the Princess and the Frog?! ✨Recipe: Ingredients: • 2 tsp instant yeast • ¼ cup granulated sugar, divided • ½ cup warm water • ¾ cup warm whole milk • 1 large egg, room temperature • 3 tbsp unsalted butter • ½ tsp kosher salt • 3½ cups all-purpose flour • Neutral oil • Confectioners’ sugar Directions: 1. In the bowl of a stand mixer, combine the yeast, 3 tablespoons of the sugar, warm water, and warm milk. Mix briefly to combine. 2. Add the egg, melted butter, and salt, then mix until incorporated. 3. With the mixer on low speed, gradually add the flour. Once incorporated, increase speed to medium-low and mix for 3–4 minutes, until the dough is smooth, soft, and slightly tacky. 4. Transfer the dough to a lightly oiled bowl, turning to coat. Cover loosely and let rise at room temperature for 2½–3 hours, or until doubled in size and very puffy. 5. Turn the dough out onto a lightly floured surface and gently press it down. Roll into a rectangle about ¼ inch thick. 6. Cut into 2-inch squares using a knife or bench scraper and place onto parchment-lined trays. 7. Heat 2–3 inches of oil in a heavy pot to 360°F. 8. Fry the beignets in small batches for 45–60 seconds on the first side, until puffed and golden. Flip and fry for another 30–45 seconds until evenly browned. 9. Remove with a slotted spoon and drain briefly on paper towels. 10. While still hot, dust generously with confectioners’ sugar and serve immediately. 11. Enjoy these fluffy, New Orleans style treats! 🍩🐸

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