About eight years ago, my husband, baby and I went to New Orleans for a work conference.  It was a really fun trip, but the best part of the vacation was being introduced to beignets.  There is a very famous eatery in New Orleans called Cafe Du Monde.  The place was crazy busy so we went in to see what the hype was.  We ordered some beignets, because that is pretty much all they sell.  I was excited to see what a beignet was.  On our plate were little fried squares of heaven piled high and topped with tons of powdered sugar.  Needless to say, we walked back back to Cafe Du Monde every day of our trip for breakfast.

Two months later, we took a trip to Disneyland.  Imagine my surprise when I found out beignets were sold there as well.  As many times as I had been to Disneyland, I never knew about beignets.  Now, whenever I visit the Disneyland Resort, beignets are on the top of my list! Apparently, during the fall, Cafe Orleans in New Orleans Square sells pumpkin beignets.  During the holiday season, Gingerbread Beignets are served.  Lately, I have been obsessed with anything gingerbread.  So pairing gingerbread with eggnog is like Christmas heaven.

I found this awesome Gingerbread Beignets Recipe from Disneyland on The Disney Parks Blog and had to give it a try! These Gingerbread Beignets would be the perfect Christmas morning breakfast.  I decided to bring a little Disney Christmas magic to my home and used this cookie cutter to cut my beignets into Mickey Mouse-shaped deliciousness.  The flavor of the Gingerbread Beignets will definitely bring the Christmas spirit but I think the Eggnog Creme Anglaise sends this breakfast treat over the top.  It is so creamy and tasty.

You can prepare the dough the night before.  In the morning, roll out your dough and cut into your desired shape. Cover the uncooked beignets with a kitchen towel and wail 45 minutes. Heat the oil to 375 degrees.  Cook the beignets for a couple of minutes on each side.  Remove from oil and place on a paper-towel lined plate.

While the beignets are cooking, begin making the Eggnog Creme Anglaise.  Heat the eggnog and milk on the stove until hot. While that is heating. beat the egg yolks and sugar together in the bowl of an electric mixer with the whisk attachment.  Slowly pour in the hot eggnog mixture while beating at a medium speed. Return the mixture to the saucepan and slowly heat until it thickens.  Pour it through a mesh strainer and stir in the cinnamon and nutmeg.  Serve it warm with the Gingerbread Beignets.

Hope you enjoy the Gingerbread Beignets Recipe from Disneyland! Merry Christmas!

More Disney Related Posts:

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Print Recipe
Gingerbread Beignets Recipe
Gingerbread Beignets are the Christmas version of a classic French treat found in Disneyland and Disney World. Gingerbread flavored with a creamy Eggnog Anglaise
Course Breakfast, Dessert
Cuisine French
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 5 Hours
Servings
Beignets
Ingredients
Gingerbread Beignets
Cinnamon/Sugar Topping
Eggnog Creme Anglaise
Course Breakfast, Dessert
Cuisine French
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 5 Hours
Servings
Beignets
Ingredients
Gingerbread Beignets
Cinnamon/Sugar Topping
Eggnog Creme Anglaise
Instructions
  1. Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
  2. Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger and cloves in a medium bowl.
  3. Add half of flour mixture to milk mixture. Mix well.
  4. Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
  5. 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.
  6. Line a plate with paper towels; set aside.
  7. Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375 degrees. 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.
  8. Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.
Eggnog Creme Anglaise
  1. Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
  2. Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
  3. Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
  4. Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
  5. 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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