Disney4me Posted December 30, 2015 Report Share Posted December 30, 2015 One of our favorite holiday flavors has to be gingerbread! Whether it’s in cookie form, or cake, or gelato, or even a life-size gingerbread display, it’s an obvious and beloved flavor of the season.And as much as we love making cute little gingerbread people-shaped cookies, it’s always fun to try something new during your holiday baking session. So this year we’re going to make these Gingerbread Beignets.The beignets are dusted with cinnamon sugar or powdered sugar, but the Eggnog Crème Anglaise is a must as a dipping sauce!This recipe hails from Cafe Orleans at Disneyland, where Gingerbread Beignets were available during the 2014 holiday season.Gingerbread Beignets from Disneyland ©DisneyThe recipe calls for chilling the dough at least 4 hours or overnight, so plan your baking day accordingly!Gingerbread BeignetsMakes 24 beignetsBeignets1 cup evaporated milk, heated until warm but not hot1 envelope dry active yeast1 egg, lightly beaten1/2 cup molasses2 tablespoons plus 1/4 cup sugar, divided1 tablespoon vegetable oil4 1/2 cups all-purpose flour, divided1 teaspoon salt1/2 teaspoon plus 1 teaspoon ground cinnamon, divided1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/3 cup shorteningVegetable oil for deep-fryingInstructions1. 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 combined2. 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°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 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 Crème Anglaise2 cups eggnog1/2 cup milk1/4 cup sugar6 egg yolks1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon (optional)Instructions1. 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, if using. Serve warm with Gingerbread Beignets.Are you going to take up this baking challenge and make these amazing Gingerbread Beignets this holiday season? Let us know in the comments! Disney Food Blog Fans, be sure to check out our DFB Disney World Dining Guide e-Books! Find great deals at DFBStore.com!Also, come on over and: Subscribe to our NewsletterFollow us on TwitterBecome a Facebook FanRelated posts:Guest Review: Holiday Gingerbread Beignets at Disneyland’s Mint Julep Bar Disney Recipe: Cheesy Enchilada Soup from Disneyland’s Jolly Holiday Bakery Recipe: Crystal Palace “Pooh’s Breakfast Lasagna” View the full article Quote Link to comment Share on other sites More sharing options...
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