Pumpkin Mickey Beignets

Pumpkin Mickey Beignets

Written by: Christine | August 7, 2022

Seeing the Beignet Sundae  all over Insta has us craving Mickey Beignets!!! It seems like August is the new September with all the fall treats and merch coming out already and we are not complaining! We decided to try out a treat that has been available in Falls past at Disney's Sassagoula Floatworks and Food Factory at Port Orleans French Quarter, the Pumpkin Mickey Beignet! 

They came out beyond delicious and the scent of the freshly fried spiced dough made it feel like fall in our house. Give it a try and let us know what you think!

Ingredients:

·         1 ¼ tsp. active dry yeast (1/2 a packet)

·         ¼ C. brown sugar

·         ¾ C. Water (about 105 degrees)

·         1 egg slightly beaten (room temperature)

·         ½ tsp. salt

·         ½ C. buttermilk

·         2 TBSP. butter (melted)

·         ½ C. pumpkin puree (not pumpkin pie mix!)

·         1 tsp. vanilla

·         3-3  1/2 cups flour (plus extra for rolling)

·         1 ½ tsp. ground cinnamon

·         ¼ tsp. ground nutmeg

·         1/8 tsp. ground cloves

·         1/8 tsp. ground allspice

For dusting:

3/4 C. powdered sugar

1 TBSP. Cinnamon

Directions:

Add warm water, brown sugar and yeast to the bowl of a stand mixer. Whisk or mix with a fork. Let stand for 5 minutes to bloom yeast. It should look foamy with bubbles on the surface. If it does not, the yeast is dead, and the dough won’t rise.

After the yeast blooms. Turn the mixer on low. Add the next ingredients in the order on the list. (Except the dusting ingredients). For the flours start with 2 ½ C and add a couple TBSP. at a time until the dough comes together and starts to pull from the sides of the bowl. It will be sticky and wet but start to form. Add only as much flour as you need to get to that point.

Turn dough out into a buttered bowl. Cover with plastic wrap and set in a warm place. Allow to rest and raise until doubled in size (depending on the warmth and weather this could be 1-2 hours).

When you see the dough has risen enough, pour canola oil into a dutch oven or cast-iron pan. Make sure not to fill too high (leaving at least an inch of space to protect from overflowing and splatter). Attach a cooking/candy thermometer to monitor temperature). Allow oil to come to 350-380 as you roll dough. Keep a close eye on this and adjust your flame to not overheat.

After the dough has risen, pour it out onto a well floured surface. Using a floured rolling pin, roll out 1/4 -1/3 inch thick. Use a floured Mickey cookie cutter to cut out your beignets. The dough is sticky! Make sure to refloor your surface, cutter and roller and place cut beignets on a floured plate or surface.

 

Lower your cut dough into the hot oil using a frying spider. Fry 1-1.5 minutes per side. Fry until deeply golden and remove the finished beignets using a spider onto a paper towel lined rack. Do not over crowd your pot.

Mix the powdered sugar and cinnamon. Sift the mixture onto the warm beignets. (We made a caramel sauce, but any store bought will do just as well).

 

Pro tip: Serve these with APPLE BUTTER!

 

Unpopular opinion, you can wrap these in an airtight container and toast them in the oven the next day, they are great with butter, jam, syrup, coffee…anything they are just good!

 

 

Mickey Beignets

Missing the Mickey Beignets at Scat Cat's Club Café in the Port Orleans-French Quarter resort? Make these for a taste of Disney Magic at home!

Written by: Christine K April 18, 2022

These beignets are possible to pull off for breakfast because the first rise is overnight! Add some sprinkles and they are perfect for a birthday treat!

What you need:

Special equipment:

Mickey cookie cutter (about 4 inches)

Candy thermometer -for frying

Rolling pin

Ingredients:

1 1/2 cups of confectioners sugar (for dusting)

1/4 cup sprinkles

Neutral cooking oil (such as safflower or canola)-enough to come a few inches in a Dutch oven (oil should not come up past two inches from the top of the pan)

2 TBSP warm water (about 100 degrees)

1 packet active dry yeast (or 2 1/2 tsp)

1/4 cup plus 1/2 tsp sugar (separate)

1/2 cup melted butter

1 cup whole milk 

1 large egg 

1 tsp salt

1/2 tsp baking powder

3 1/2-4 cups flour (plus a couple TBSP for rolling)

• In a large bowl (or the bowl of a stand mixer) whisk together the water, yeast, and a 1/2 tsp of sugar. Let it rest for 5 minutes, until foamy. If the yeast mixture did not get foamy/frothy, your yeast may be dead and you may want to consider starting over with different yeast. 
• Microwave the butter and milk (separately) while waiting for the yeast. You want both to be warm for the next step.
• Add the butter, the warmed milk, 1/4 cup sugar, and egg to the yeast mixture and stir. 
• Add 2 cups of flour, the salt, and baking powder. Stir with a wooden spoon or beat on low speed, adding more flour (up to 1 1/2 to 2 cups more) until you have a soft, slightly sticky dough. 
• Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at room temperature for 30 minutes before placing in the refrigerator overnight (up to 12 hours)
• When you are ready to make, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes.
• When your dough has about 5 minutes left to rest, heat your oil (remember to leave room at the top and use you candy thermometer attached to your pan to monitor the temperature. (Fry at 375 degrees) ).
• Punch down the dough and dump it onto a lightly floured work surface. Roll the dough out into a roughly 16 x 12-inch rectangle and cut with your Mickey Cutter. Cover lightly with plastic wrap.
• Gently lower your beignets into the oil using a slotted spoon or spider. Your batches should be limited to 3-4 as to not overcrowd the pan. Fry for 2-3 minute (1-1.5 minutes per side). 
• Remove with a spider or slotted spoon to a paper towel lined tray or plate. Sprinkle with powdered sugar immediately and flip to get both sides. *Be careful and use your tools to protect your hands- these are hot! 
• When all the beignets are done, set out on a clean plate, add more sugar if desired, and a dusting of sprinkles for extra magic!