Disneyland Café Orleans Mickey Beignets Recipe

January 11, 2019Van
Blog post

Prep time: 2 hours 30 minutes

Cook time: 20 minutes

Serves: 6

No trip to Disneyland is complete without a few family traditions. As soon as we get through the turnstiles it’s straight to The Haunted Mansion in New Orleans Square. Not only do I think this is quite frankly the best attraction in the park, but it’s also conveniently close to the best treat in the land, Mickey Mouse Beignets at the Café Orleans.

Served warm with a generous dusting of powdered sugar and two delicious dipping sauces…raspberry coulis and vanilla creme anglaise. It’s truly is something I dream about.

Since we can’t always visit Disneyland just to eat beignets, I’ve worked hard to bring you a copycat recipe so close it’d fool Mickey himself

 

Mickey Mouse Cookie Cutter (purchase here).

Disneyland Cafe Orleans Mickey Beignets Recipe

Disneyland Cafe Orleans Mickey Beignets Recipe

Print Recipe

Disneyland Café Orleans Mickey Beignets Recipe

  • Prep time: 2 hours 30 minutes
  • Cook time: 20 minutes
  • Serves: 6

www.foodisafourletterword.com

Ingredients

BEIGNETS

  • 3 ¾ Cups All Purpose Flour
  • ½ Cup Lukewarm Water (around 110°F)
  • 1 Cup Whole Milk
  • ¼ Cup Granulated Sugar
  • ½ Teaspoon Kosher Salt
  • 1 Large Egg
  • 3 Tablespoons Unsalted Butter, melted
  • High Smoke Point Frying Oil, like rice bran, peanut or sunflower oil
  • Powdered Sugar, for dusting
  • Deep Fry Thermometer

Easy RASPBERRY COULIS

  • 1 Cup Raspberry Jam
  • 2-3 Tablespoons Water

VANILLA CREME ANGLAISE

  • ¾ Cup Half and Half
  • 1 Teaspoon Vanilla Paste or Extract
  • 2 Large Egg Yolks
  • ¼ Cup Granulated Sugar

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.

  • 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 ¼ 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!

↓ Supplies to make this recipe ↓






 






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