Café Orleans, New Orleans Square, Disneyland Park
While the new Tiana’s Bayou Adventure attraction at Magic Kingdom Park (the attraction is scheduled to open later this year at Disneyland Park) may find its title princess producing hot sauces in a re-imagined salt mine, her sweeter side is all about beignets. Popular in French-American cuisines, these pillowy, powdered pastries are a sugary staple of Big Easy eats in the French Quarter of New Orleans. You’ll also find them at some of Disney’s most distinctive dining destinations, including Scat Cat’s Café at Disney’s Port Orleans Resort French Quarter at Walt Disney World Resort and Café Orleans in New Orleans Square at Disneyland Park.
Disney Files Magazine is delighted to share the latter restaurant’s classic recipe for the sweet treats, courtesy of The Official Disney Parks Cookbook by Pam Brandon and the Disney Chefs. Featuring “101 Magical Recipes from the Delicious Disney Vault,” the book includes recipes for drinks and dishes from Disneyland Resort, Walt Disney World Resort, Disney Cruise Line ships and Disney Vacation Club Resorts.
Oh, and don’t worry if you don’t have a Mickey Mouse-shaped cutter at home. We won’t judge (out loud). Just cut the dough the old-fashioned way, in traditional squares.
Makes: 10 large or 24 small fritters
Ingredients:
½ teaspoon dry yeast
¼ cup warm water (ideally 105 degrees Fahrenheit)
¼ cup granulated sugar
2 tablespoons vegetable shortening
½ teaspoon salt
½ cup heavy cream
1 egg
4 cups all-purpose flour
½ cup boiling water
Vegetable oil for frying
Copious amounts of powdered sugar (to taste)
Steps:
1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Stir in yeast mixture.
3. With dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
4. Roll into ¼-inch thickness and cut individual beignets (either in Mickey shapes or in 2 ½- to 3-inch squares). Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 60-90 minutes.
5. With caution, carefully heat 3 inches of vegetable oil to 350 degrees Fahrenheit in a deep, heavy pot over medium-high heat. Carefully add beignets and fry until golden brown, about 2-3 minutes, turning as soon as they brown on one side.
6. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately. (If they don’t make a powderedsugar mess when you bite into them, you probably need more sugar.)
