How To Make Disneyland Beignets
Disneyland beignets are light and fluffy treats similar to donuts. Shaped like Mickey, they’re dusted with powdered sugar and dipped in vanilla sauce.
- 1tspactive dry yeast
- ¾cupwarm water,(105 degrees F)
- dash nutmeg
- ½cupheavy cream
- 2tbspvegetable shortening
- vegetable oil,for frying
- powdered sugar
For Vanilla Creme Anglaise:
- ¾cuphalf and half
- 2tspvanilla extract,or vanilla paste
- 2large egg yolks
- ¼cupgranulated sugar
Add ¾ cup warm water to a small bowl. Sprinkle 1 teaspoon yeast on top and stir to dissolve. Allow the yeast to activate.
In a large mixing bowl (or stand mixer), add the sugar, egg, salt, nutmeg, heavy cream and shortening. Mix to combine.
Pour in the activated yeast and mix.
Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all of the ingredients are combined and dough is smooth but still slightly sticky.
Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
Use a deep sided heavy pot and add 3 inches of vegetable oil. Heat over medium high heat until oil reaches 370 degrees F.
On a lightly floured surface roll out the dough until it is half an inch thick. Use Mickey Cookie cutter to cut out Mickey-shaped pieces of dough.
Working in batches fry the beignets until golden brown.
Use tongs to remove the beignets from the hot oil. Place on a paper towel lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar. Serve immediately.
While the dough ball is rising, make the vanilla creme sauce.
Add the half and half to a small pot on medium heat. Bring it to a low simmer and then turn of the burner.
Add egg yolks and sugar to a heat proof bowl and whisk together.
Then slowly pour in the hot half and half. Whisk constantly.
Once it has been combined pour the mixture back into the saucepan. Continue to whisk over low heat until it thickens a bit. To check: dip the back of a spoon into the mixture. The creme should evenly coat it without dripping off.
Pour the custard through a mesh strainer to remove any lumps/skin that can form.
Add vanilla and stir well. Cover the creme and place it in the fridge to chill. Serve along side the beignets.
- Calories: 262.47kcal
- Fat: 10.35g
- Saturated Fat: 4.50g
- Trans Fat: 0.29g
- Monounsaturated Fat: 3.86g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 36.69g
- Fiber: 1.06g
- Sugar: 10.54g
- Protein: 5.20g
- Cholesterol: 63.25mg
- Sodium: 115.05mg
- Calcium: 34.40mg
- Potassium: 76.81mg
- Iron: 0.57mg
- Vitamin A: 71.97µg
- Vitamin C: 0.21mg
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