Cookies and Cream Mickey Beignets

Can’t stop, won’t stop! We are beignet obsessed and not ashamed to admit it. We have made 11 different kinds… from ones you can get in the Disney Parks (like butterscotch or gingerbread) to ones we made up on our own (Red Velvet and Pumpkin Spice). In Disneyland you can find this delicious treat at the Mint Julep Bar. At Walt Disney World they are at Port Orleans French Quarter (sadly it’s currently closed). If you aren’t traveling to a park anytime soon, you can find all of our other beignet recipes here. For now, let’s chat Cookies and Cream!

This past weekend we hosted an At Home Cruella Party. It was such a blast! We did simple but effective decor, as well as a themed snack bar, dinner, drinks and desserts. However, whether or not you are doing these beignets for a Cruella party doesn’t matter, they are plain old delicious!

Here’s the simple to follow recipe:

Bread maker version:

I like anything that makes my life easier, and a bread maker is no exception. I pick up mine at the local Value Village, and when it stops working I buy another for between $10 and $20. It’s just no fail for me and dump and go… you don’t even have to worry about the first proof!

Ingredients (wet ingredients in first, then dry):

• 3/4 cup warm water (approx. 110 degrees)
• 1/2 cup cream (I use 2% milk)
• 1 egg
• 3 tbsp melted butter (I use Becel and don’t melt it)
• 4 cups flour
• 1/4 cup sugar
• 3/4 tsp salt
• 4 cups flour
• 2 1/4 tsp bread maker (or instant) yeast

For frying:

• 1 cup icing sugar
• Crushed Oreo cookies (or if you want it more simple, chocolate wafer crumbs sold in the baking section)
• Vegetable oil for frying (I use canola)

Method:

Dump everything into your bread maker, starting with the wet ingredients, then the dry. Create a well for the yeast and put it on the top. Turn your bread maker to the “dough” setting and press start. It will be ready in 1 1/2 hours!

Stand mixer version:

A dough hook is your best friend for this version. Just follow the method below, using a dough hook to mix everything together!

Ingredients:

• 3/4 cup warm water
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1 egg
• 3/4 tsp salt
• 1/2 cup cream
• 3 tbsp melted butter
• 3 1/2 – 4 cups flour

For Frying:

• 1 cup icing sugar
• Vegetable oil for frying

Method:

Start with the dough. The first step in making the dough is to bloom your yeast. You want to have warm, not hot water for this. If it’s too hot it will kill the yeast. I just use water right from the tap as hot as it will go. I bloom the yeast right in the bowl of my KitchenAid. Add 1 tsp of the sugar to the yeast and warm water, the yeast eats the sugar and helps it bloom. While the yeast is blooming, melt the butter. Some recipes call for vegetable shortening but I prefer the taste of butter. Crack the egg into a separate bowl and give it a little whisk.

When the yeast has bloomed, you will be able to smell a slightly sweet bread-like aroma and you should see a froth on top of the water. At this point you can add all of the other ingredients. I don’t do any particular order, everyone goes into the bowl! Using the dough hook attachment on the KitchenAid, mix everything together until it forms a dough ball. The dough should feel soft and have nice elasticity but it shouldn’t be sticky. If you think the dough is too sticky, gently knead in a little more flour. Take the dough out of the bowl and grease it (the mixing bowl) before returning for it to rise. Cover with a tea towel and put in a warm spot for an hour and a half to two hours or until it doubles in size.

For bread maker or stand mixer recipe:

Roll out the beignets on a surface that’s been sprayed with cooking oil (I prefer this over a floured surface as it’s easier to clean), and use a Mickey-shaped cutter to make the beignets. Leave with a towel over them to rise again.

When you’re ready to fry, set the oven at 200 degrees with a sheet pan tray and cookie rack ready to go. (When the beignets are done, put them in the oven to keep warm.) Fry the beignets, about three at a time, in 360-375 degree vegetable oil. Flip when golden brown, pull out with metal tongs (not ones with a plastic tip!), and shake in a brown paper bag containing icing sugar and crushed Oreo cookies. Right before serving, sprinkle some more crushed Oreo if you wish!

Cookies and Cream Dipper:

Boil water in a kettle. Mix enough into a bowl of marshmallow fluff for it to become soft and easily stirred (not sticking to everything and everyone it touches!). Coarsely chop the Oreo cookies and stir them in. Reserve a few tablespoons to top the dipper with for when the beignets are ready.

Serve together and you’ve got a dessert that everyone will love!

What’s your favourite sweet flavour? We’d love to hear from you!

Have a magical day!
Erica