One of the most classic Disney snacks of all time has GOT to be beignets. These warm, fluffy treats that you can find in both Disneyland and Walt Disney World come in all sorts of flavors that we’ve been obsessing over throughout the years.
So imagine our delight when we saw that Disney had blessed us with a recipe on recreating Mickey Mouse-shaped beignets at home! We have a feeling we know EXACTLY what we’ll be doing this weekend!
So let’s get cracking and make some beignets! This recipe will serve 10 large Mickey Mouse-shaped beignets or 2 dozen small beignets.
- 1/2 teaspoon dry yeast
- 1/4 cup warm water (105°)
- 1/4 cup sugar
- 2 tablespoons vegetable shortening
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 egg
- 4 cups all-purpose flour
- 1/2 cup boiling water
- Vegetable oil for frying
- Powdered sugar
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
- Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
- Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.
And presto! You have recreated one of Disney’s most iconic snacks. If you want a real authentic Disneyland experience, grab a hold of some paper bags, throw the beignets and some powdered sugar inside, and shake! Just be sure to do the shaking outside. It can get messy!
Check out our FULL list of Disney-inspired recipes here!
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What has been your favorite beignet flavor over the years? Let us know in the comments!
Omg. We have already ordered our cookie cutters!!!
Buffy H says
I just made them! Near perfect to the ones at DL.
Only change is I would maybe proof them in the final stage for closer to 2 hours. I proofed them at 100 degrees F in my oven’s proof mode but noticed the second group was more puffy at ~2 hours than the first group at 1 1/2 hours. But it was hard to taste the difference.
I’m freezing 3/4 of them (my cutter made 32) and will use my air fryer to reheat them.
Many thanks for the post!!!