Disneyland Café Orleans Mickey Beignets Recipe

Method

• 1)

  Add ½ Cup of Lukewarm Water, ¼ Cup Granulated Sugar and 1½ Teaspoons of Active Dry Yeast to your mixing bowl, whisk well and set aside for 10 minutes. Once you confirm that the yeast is active (it should look bubbly) – Add 1 Cup of Whole Milk, 3 Tablespoons of Melted Butter, ½ Teaspoon of Kosher Salt, 1 Egg and mix well.

• 2)

  Attach the dough hook to your mixer, add 2 Cups of All Purpose Flour and mix on medium low for about 3 minutes. Add the remaining 1¾ Cups of Flour and mix on medium low for another 3 minutes or until the dough is sticky and elastic. It doesn’t have to look smooth, if you overmix the dough, you’ll have a hard time rolling it out.

• 3)

  Place the dough into a lightly oiled bowl, cover with plastic wrap and let rise in a warm area for 2 hours. If it’s winter time or your house is drafty, turn your oven to 200°F for 1 minute then turn it off, place your bowl in the oven to rise the dough.

  *INSTANT POT PROOFING: Lightly oil the Instant Pot liner. Place the dough into the pot & seal the lid. Press the Yogurt button and set for 1 hour.

• 4)

  If you plan on serving the beignets with the sauces like Cafe Orleans. This would be a great time to make them.

  Raspberry Coulis:

  Place 1 Cup of Raspberry Jam and 2 Tablespoons of Water into a saucepan. Heat on low and stir until it looks smooth. You can add a little more water if you want the sauce thinner. Pour the sauce through a mesh strainer and use a silicone spatula to push the sauce though. Discard the seeds and set the sauce aside for serving.

  Vanilla Creme Anglaise:

  Place ¾ Cup of Half and Half into a sauce pan and bring it to a low simmer, then turn off the heat. Place 2 Large Egg Yolks and ¼ Cup of Granulated Sugar into a heat proof bowl and mix well with a whisk. While whisking, gradually pour in the hot half and half. Pour the custard mixture back into the sauce pan and heat on low, whisking constant until it thickens and can coat the back of a spoon (about 180°F). Pour the custard through a mesh strainer. Add 1 Teaspoon of Vanilla Extract or Paste and stir well, cover and place into the refrigerator to chill.

• 5)

  After the dough is done rising, dust your rolling area generously with flour, punch down your dough, dust with more flour on top and roll out to about ⅓ inch thick. Cover with a slightly damp kitchen towel and let it rest for 20 minutes.

• 6)

  Use a Mickey Mouse Cookie Cutter and cut the dough into Mickey shapes. Fry a few at a time in 360°F oil (it’s important to have a deep fry thermometer to properly manage your oil temp). Fry until golden brown, flipping constantly so they puff up on both sides. Drain the beignets onto paper towels.

• 7)

  Dust generously with Powdered Sugar while they are still warm and serve with Raspberry Coulis and Vanilla Creme Anglaise. Enjoy!