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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
Servings Prep Time
12-24Beignets 20Minutes
Cook Time Passive Time
10Minutes 5Hours
Servings Prep Time
12-24Beignets 20Minutes
Cook Time Passive Time
10Minutes 5Hours
Ingredients
Gingerbread Beignets
Cinnamon/Sugar Topping
Eggnog Creme Anglaise
Instructions
  1. Combine the evaporated milk and yeast in a large bowl; add the egg, molasses, 2 tablespoons sugar, and oil. Stir until the yeast dissolves and everything is combined.
  2. Mix together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger and cloves in a medium bowl.
  3. Add half of flour mixture to the milk mixture and stir.
  4. Add the shortening then the remaining flour mixture. Knead it until the mixture comes together. Add the remaining 1/2 cup flour, a little at a time, if needed. Form the dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
  5. On a floured surface, roll out the dough to about 1/3-inch thickness. Cut the dough into 24 squares or use a Mickey Mouse cookie cutter. Place the uncooked beignets on a greased baking sheet and cover with kitchen towel or greased plastic wrap. Set aside for 45 minutes.
  6. Line a plate or cooling rack with paper towels and set aside.
  7. Add the vegetable oil to a large pan and heat to 375 degrees. Carefully place a few of the beignets at a time, into the hot oil with tongs or a slotted spoon. Turn them requently with the slotted spoon or tongs. Cook them until they are puffed up and a golden brown color. Remove them from the oil with a slotted spoon or tongs and place them on the paper towel lined plate or cooling rack. Create a small tent with foil to place over the beignets to keep them warm while remaining beignets cook.
  8. Mix together 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture. Serve the beignets warm.
Eggnog Creme Anglaise
  1. Combine the eggnog and milk in a large saucepan over medium heat until hot but not boiling.
  2. While that is heating up, combine the sugar and egg yolks in the bowl of an stand mixer with the whisk attachment. Beat until light, thick and fluffy.
  3. Very slowly pour in the hot eggnog mixture to the mixer while beating at medium-low speed.
  4. Transfer mixture back to the saucepan and cook over low heat, stirring constantly, until sauce thickens and becomes creamy, about 10 minutes. Do not simmer the mixture because the egg yolks will curdle.
  5. Remove the sauce from the heat, whisk, and strain through a mesh strainer. Stir in the nutmeg and cinnamon. Serve warm with Gingerbread Beignets.

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