You don’t have to visit Club 33 at Disneyland to enjoy some delicious beignets with a gingerbread twist because we have the recipe!
But that’s not all, to make them even more festive, you can use a tasty eggnog anglaise for dipping! Delicious for sure!
So get together with your family and spend a nice evening baking these delicious Mickey beignets this holiday season.
INGREDIENTS:
Gingerbread beignets
- 1 cup of evaporated milk, heated until warm but not hot
- 1 egg, lightly beaten
- 1/2 cup of molasses
- 1 envelope dry active yeast
- 2 tbsp plus 1/4 cup of sugar, divided
- 1 tbsp of vegetable oil
- 4 1/2 cups of all-purpose flour
- 1/2 tsp plus 1 tsp of ground cinnamon, divided
- 1/2 tsp of ground nutmeg
- 1 tsp of salt
- 1/2 tsp of ground ginger
- 1/2 tsp of ground cloves
- 1/3 cup shortening
- Vegetable oil for deep-frying
Eggnog creme anglaise
- 2 cups of eggnog
- 1/2 cup of milk
- 1/4 cup of sugar
- 6 egg yolks
- 1/2 tsp of ground nutmeg
- 1/2 tsp of ground cinnamon (optional)
INSTRUCTIONS:
Gingerbread beignets
- Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tbsp of sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
- Sift together 4 cups of flour, salt and 1/2 tsp cinnamon, nutmeg, ginger, and cloves in a medium bowl.
- Add half of flour mixture to milk mixture. Mix well.
- Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup of flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap and refrigerate at least 4 hours, or overnight.
- On a floured board, roll dough to 1/3 inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
- Line a plate with paper towels and set aside.
- Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
- Combine remaining 1/4 cup of sugar and 1 tsp of cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.
Eggnog creme anglaise
- 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.
- Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
- Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, un sauce thickens and becomes creamy, 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, if using. Serve warm with Gingerbread Beignets.
Happy Holidays!
Credit: D23
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