Episode 4 - New Orleans Square & Liberty Square

Mickey Beignets

*Recipe from Disney Parks Blog

Ingredients:

1/2 tsp dry yeast1/4 cup warm water (105 degrees F)1/4 cup sugar2 TB vegetable shortening1/2 tsp salt1/2 cup heavy cream1 egg4 cups all-purpose flour1/2 cup boiling waterVegetable oil for fryingPowdered sugar

Directions:

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 until just 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 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2-3 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.

*Note: This recipe has been converted from a larger quantity in restaurant kitchens. The flavor profile may vary from the restaurant's version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.

Gluten-free, Egg-free, Dairy-free Mickey Beignets

*Recipe from glutenfreebaking.com

**Note: This recipe is very specific. Replacing any of the ingredients --including the flour-- can alter the results.

(Recipe adapted from Port Orleans at WDW)

Ingredients:

1 bag Bob's Red Mill Gluten-Free Pizza Mix1/2 cup warm water1/4 cup granulated sugar2 1/2 tsp Bob's Red Mill Egg Replacer1 tsp baking powder1/4 tsp salt1/2 cup apple juice1/2 cup applesauce2 tsp apple cider vinegarwhite rice flour for dustingoil for frying1 lb powdered sugar

Directions:

Remove the yeast packet from the pizza mix. Whisk the yeast and warm water together in the bowl of a stand mixer. Allow to stand for 5 minutes.Whisk together the pizza mix, granulated sugar, egg replacer, baking powder, and salt in a large mixing bowl.Add the whisked flour mixture, apple juice, apple sauce, and vinegar to the yeast  mixture. Fit the mixer with the flat paddle attachment. Mix dough until smooth, about 3 minutes. If dough is dry, add an additional TB of water.Dust counter with white rice flour. Turn dough out onto counter. Knead a few times. Pat dough into a disk. Cut in half. Dust a 12X18 piece of parchment paper with white rice flour. Place the dough in the center of the parchment paper. Dust the top of the dough with white rice flour. Cover the dough with a second piece of parchment paper. Roll dough out to 1/4 inch thickness. Do not roll the dough thinner than this or it won't puff. Repeat with the second piece of dough.Allow dough to rise until puffy, about 1 hour. (Keep it covered between the parchment paper as it rises.)Heat 2 inches of vegetable oil to 365 degrees F. Place a rimmed baking sheet near the fryer. Line it with two layers of paper towels.Remove the top piece of parchment paper from one piece of dough. Cut the dough with a Mickey Mouse-shaped cutter or into 2x3 inch pieces. (A sharp knife is key... if the edge is ragged, the beignets might not puff during frying.)Gently place 3-4 beignets into the oil. (Cover remaining dough while you fry.) Fry until golden brown, turning halfway during frying.Place the fried beignets on a paper towel-lined baking sheet to drain for 1-2 minutes.Toss in powdered sugar.