Mickey Mouse Beignets Recipe

Soft and fluffy Mickey-shaped beignets fried until golden brown and generously covered with powdered sugar. This Disney-inspired beignet recipe makes a fun homemade treat with a light, tender center and crisp golden exterior.

Course American

Cuisine dessert

Keyword Disney Beignets Recipe

Prep Time 25

Cook Time 15

Rest/Rise Time: 1 30

Total Time 2 10

Servings beignets

Calories 53kcal

Author Janine Waite

Ingredients

½ tsp active dry yeast
2 tbsp warm water about 105°F
2 tbsp caster sugar
2 tsp caster sugar
1 tbsp shortening
⅜ tsp salt
¼ cup heavy cream
1½ tbsp beaten egg about ½ of one large egg
2 cups all-purpose flour
1 tbsp all-purpose flour
¼ cup boiling water
¾ tsp vanilla extract
Vegetable oil for frying
powdered sugar for generously dusting

Instructions

Activate the Yeast
Add the warm water to a small bowl and check that the temperature is about 105°F. Sprinkle the yeast over the water and stir gently to dissolve. Let stand for about 5 minutes.
Make the Beignet Dough
In the bowl of a stand mixer, combine the caster sugar, shortening, salt, heavy cream, beaten egg, flour, boiling water, and vanilla. Add the yeast mixture.
Using the dough hook attachment, mix on medium speed just until the ingredients are combined and the dough is smooth. The dough should be soft but manageable.
Let the dough rest for 30 minutes.
Roll and Cut the Beignets
Lightly flour your work surface and roll the dough to approximately ¼-inch thickness.
Use a Mickey-shaped cookie cutter to cut out the beignets. Place the cut dough onto a parchment-lined baking sheet, leaving a little space between each one.
Let the Beignets Rise
Cover the entire baking sheet with a large clear plastic bag, making sure the plastic doesn't press against the dough. Place the tray in a warm, draft-free spot.
Let the shaped beignets rise until they are puffy and approximately doubled in size, about 1 to 1½ hours. Use the appearance of the dough rather than the clock as your main guide.
Fry the Beignets
Pour enough vegetable oil into a deep, heavy pot for frying. Heat the oil to 325°F.
Keep a cooking thermometer in the oil while frying so you can monitor the temperature. The temperature will rise and fall as the beignets are added, so adjust the burner as necessary to keep the oil as close to 325°F as possible.
Carefully lower a few beignets into the oil without overcrowding the pot.
Fry the first side for approximately 2 minutes, or until golden. Flip and fry the second side for approximately 1 minute, or until the beignets are puffed and golden brown.
Transfer the fried beignets to a paper towel-lined tray to drain.
Add the Powdered Sugar
While the beignets are still warm, generously dust them with powdered sugar. Don't be shy with it—the beignets should have a nice, thick coating.
Serve immediately while warm.

Notes

Egg: Beat one large egg in a small bowl, then measure 1½ tablespoons for the recipe.

Flour: During testing, 2 cups + 1 tablespoon of all-purpose flour produced the dough consistency I liked best. Because flour and humidity can vary, the dough should be soft and slightly tacky but manageable.

Oil temperature: I tested these at 325°F, and this temperature produced the best results. Keeping the thermometer in the oil makes it much easier to adjust the burner as the temperature fluctuates.

Frying time: Mine took approximately 2 minutes on the first side and 1 minute on the second side. Use the golden-brown color and oil temperature as your primary guides rather than relying only on the clock.

Proofing: The clear plastic bag over the baking sheet helps create a protected, draft-free environment for the shaped dough. Let the appearance of the dough determine when it's ready—it should look noticeably puffy and approximately doubled in size.

Powdered sugar: Add it generously while the beignets are still warm. This is definitely not the recipe for a tiny sprinkle!

One thing I'd like to verify before you hit Publish in WP Recipe Maker: the 2 tablespoons + 2 teaspoons caster sugar and ½ egg are the mathematical half-batch amounts from the version we developed. If those are exactly what you put into today's successful batch, then this recipe card matches your test. If you used a different amount of sugar or egg today, tell me what you used and I'll correct the card before you enter it.

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