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Fancy Pumpkin Beignets From Club 33 at Disneyland Park

posted on September 15th, 2011 by Pam Brandon, Disney Parks Food Writer


Pumpkin Beignets From Club 33 at Disneyland Park

When the weather cools, we always plan our Disneyland park visits around the beignets at the Mint Julep Bar in New Orleans Square (with a latte for dipping). For the upcoming holidays, we scored the recipe for an “upscale” version of our favorite fancy donuts – pumpkin beignets with a divine maple glaze, on the seasonal menu at the private Club 33 (open only to members, in New Orleans Square).

So even if we can’t book at table at Club 33, we can serve these elegant beignets for the winter holidays. And you can always skip the maple glaze and just eat them puffed, and golden, and hot!

Pumpkin Beignets

Club 33, Disneyland Park

Makes 24 beignets

Pumpkin Beignets

  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105º)
  • 4 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1/4 cup sugar
  • 1/4 cup heavy cream
  • 1/4 cup hot water
  • 1 egg
  • 2 tablespoons vegetable shortening
  • 1/2 teaspoon salt
  • Vegetable oil, for frying

Maple Glaze

  • 3 tablespoons butter
  • 1/4 cup maple syrup
  • 1 cup powdered sugar

For pumpkin beignets:

  1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  2. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
  3. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
  4. Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
  5. Remove with tongs or a slotted spoon and place on paper towels to drain.

For maple glaze:

  1. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
  2. Drizzle warm beignets with maple glaze and serve immediately.
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Filed: Disney Dining, Disneyland Park, Disneyland Resort

11 Comments

1

Ashley from CA on September 15th, 2011 at 4:42 pm

Ooooh YUM! Thank you so much for posting this! I hope to make this soon!!

2

Emily from CA on September 15th, 2011 at 4:47 pm

Thank you so much for posting the recipe (at first I was scoffing “how cruel to tease us with treats we can’t get to without Club 33 membership”!) I would absolutely love to see more recipes from Club 33.

I can’t wait to make these beignets–I won’t be able to hold out for too long!

3

Marsha from AZ on September 15th, 2011 at 5:02 pm

OMPug, these sound so good. Thank you for sharing.

4

Bret on September 15th, 2011 at 5:18 pm

Looks great!
Just a thought though, maybe tag/file these with “recipes” as well as dining. I’d love to be able to easily go back and see all the previous recipes you’ve posted.

5

Katherine on September 15th, 2011 at 5:23 pm

Can’t wait to try out these yummy treats!

6

jason on September 15th, 2011 at 5:29 pm

Man! I was REALLY hoping this was a new beignet flavor being added to the Cafe Orleans menu! : (

7

David on September 16th, 2011 at 4:56 am

Is there a Club 33 cookbook?

8

Christie on September 16th, 2011 at 6:00 pm

The answer to what I will do with my home-grown pumpkins this fall!!!

9

Eric from Victoria on September 18th, 2011 at 4:46 am

Made them today and they turned out fantastic and very, very yummy! Definitely worth breaking the diet for. Perfect amount for large party treats, cut the amount in half or 3/4 if just a treat for two. Thanks Disney for the recipe.

10

Chapman on September 18th, 2011 at 7:35 am

I am going to make these this “Cool Fall Morning, up here in Canada”! Nummmy ! and all of these will be great additions to my ever growing “Disney recipe file”……

11

Joyce on September 18th, 2011 at 1:23 pm

I am going to make this delicious dish today. I will talk about it on our October podcast: Tales From The Mouse House: a Disneyland podcast.

11 Comments