Unfortunately the holiday’s are just around the corner, and that means it’s almost time to prepare your cookie/baking list. During the holidays is one of the most fun ways to get inspired with Disney! Gather some Disney recipes and spice up your regular baking list. You may want to go and add these delicious gingerbread beignets from Café Orleans to that list!
1 cup evaporated milk, heated until warm but not hot
1 package dry active yeast
1 egg, lightly beaten
1/2 cup molasses
2 tablespoons plus 1/4 cup sugar divided
1 tablespoon vegetable oil
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon plus 1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup shortening
Vegetable oil for deep-frying
- Combine evaporated milk and yeast in a large bowl. Add egg, molasses, 2 tablespoons sugar and vegetable oil. Stir until yeast dissolves and combined.
Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger and loves in a medium bowl.
Add half of the flour mixture to milk mixture. Mix well.
Add shortening, blending until combined then add remaining flour mixture. Knead until mixture comes together. Add remaining 1/2 cup flour slowly if needed. Form into a ball and wrap in plastic wrap. Refrigerate for at least 4 hours.
On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares (or for a bigger Disney touch, use a Mickey cookie cutter!). Cover with a clean dish towel and set aside in a warm area for 45 minutes.
Line a plate with paper towels and set aside.
Add vegetable oil to a deep-sided pot (approximately 3 inches deep). Heat to 375ºF. Drop dough squares or Mickey shapes into the oil a few at a time turning frequently. Cook until puffed and golden. Remove and place on paper towel lined plate.
Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowel. Dust hot beignets with cinnamon-sugar mixture and serve warm.
Eggnog Crème Anglaise
2 cups eggnog
1/2 cup milk
1/4 cup sugar
6 egg yolks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)
- Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
Slowly drizzle in hot eggnog mixture while beating at medium-low speed.
Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, approximately 10 minutes. Do not simmer or the egg yolks will curdle.
Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon. Serve warm with gingerbread beignets.
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