Mickey Beignets

Missing the Mickey Beignets at Scat Cat's Club Café in the Port Orleans-French Quarter resort? Make these for a taste of Disney Magic at home!

Written by: Christine K April 18, 2022

These beignets are possible to pull off for breakfast because the first rise is overnight! Add some sprinkles and they are perfect for a birthday treat!

What you need:

Special equipment:

Mickey cookie cutter (about 4 inches)

Candy thermometer -for frying

Rolling pin

Ingredients:

1 1/2 cups of confectioners sugar (for dusting)

1/4 cup sprinkles

Neutral cooking oil (such as safflower or canola)-enough to come a few inches in a Dutch oven (oil should not come up past two inches from the top of the pan)

2 TBSP warm water (about 100 degrees)

1 packet active dry yeast (or 2 1/2 tsp)

1/4 cup plus 1/2 tsp sugar (separate)

1/2 cup melted butter

1 cup whole milk 

1 large egg 

1 tsp salt

1/2 tsp baking powder

3 1/2-4 cups flour (plus a couple TBSP for rolling)

• In a large bowl (or the bowl of a stand mixer) whisk together the water, yeast, and a 1/2 tsp of sugar. Let it rest for 5 minutes, until foamy. If the yeast mixture did not get foamy/frothy, your yeast may be dead and you may want to consider starting over with different yeast. 
• Microwave the butter and milk (separately) while waiting for the yeast. You want both to be warm for the next step.
• Add the butter, the warmed milk, 1/4 cup sugar, and egg to the yeast mixture and stir. 
• Add 2 cups of flour, the salt, and baking powder. Stir with a wooden spoon or beat on low speed, adding more flour (up to 1 1/2 to 2 cups more) until you have a soft, slightly sticky dough. 
• Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at room temperature for 30 minutes before placing in the refrigerator overnight (up to 12 hours)
• When you are ready to make, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes.
• When your dough has about 5 minutes left to rest, heat your oil (remember to leave room at the top and use you candy thermometer attached to your pan to monitor the temperature. (Fry at 375 degrees) ).
• Punch down the dough and dump it onto a lightly floured work surface. Roll the dough out into a roughly 16 x 12-inch rectangle and cut with your Mickey Cutter. Cover lightly with plastic wrap.
• Gently lower your beignets into the oil using a slotted spoon or spider. Your batches should be limited to 3-4 as to not overcrowd the pan. Fry for 2-3 minute (1-1.5 minutes per side). 
• Remove with a spider or slotted spoon to a paper towel lined tray or plate. Sprinkle with powdered sugar immediately and flip to get both sides. *Be careful and use your tools to protect your hands- these are hot! 
• When all the beignets are done, set out on a clean plate, add more sugar if desired, and a dusting of sprinkles for extra magic!