Recipes: Gingerbread Beignets

• Prep Time:1 hour
• Cook Time:5 minutes

 

Tagged:
beignets, breakfast, christmas, dessert, disney, ginger, gingerbread, holiday,

Gingerbread Beignets. If the taste of gingerbread is your style for the holidays, we've made a recipe inspired by the beignets that Cafe Orleans in Disneyland cooks up just for the month of December. They'll be back to plain ol' beignets in January but you'll have this recipe to enjoy year-round!

Makes 24 beignets.

See our Gingerbread story, too!
 

 

Foodie Byte

You can substitute half and half for evaporated milk. One trick to the success of these beignets is to not roll them too thin!

Ingredients

1 cup evaporated milk OR half and half, heated until warm but not hot
1 envelope dry active yeast
1 egg, lightly beaten
1/2 cup molasses
2 tablespoons sugar
1 tablespoon vegetable oil
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup shortening
Vegetable oil for deep-frying
1 cup powdered sugar (optional, either for glaze or dusting)
2-3 tablespoons cider (for glaze)

Preparation

Combine evaporated milk (or half and half) and yeast in a large bowl.
Add egg, molasses, sugar, and vegetable oil.
Stir just until yeast is dissolved.
Sift together 4 cups flour, salt, cinnamon, nutmeg, ginger and cloves in 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 flour, a bit at a time, if needed.
Form dough into ball, wrap in plastic wrap, and refrigerate 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.
Add about 3 inches of vegetable oil to a deep-sided pan.
Heat oil to 375°F.
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 a plate lined with paper towels.
To make glaze, add cider to powdered sugar a little at a time, until of pouring consistency.
Dust hot beignets with powdered sugar or glaze with a cider & powdered sugar glaze.

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