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#DisneyMagicMoments: Create Magical Mickey Mouse-shaped Beignets at Home with this Fan-Favorite Classic Disney Recipe

Alex Dunlap

by , Food & Beverage Communications Coordinator

IT’S TIME FOR MICKEY BEIGNETS!!!! That’s right, we’re releasing a fan-favorite classic recipe that shows you how to create everyone’s favorite fluffy fried treat from both Disneyland and Walt Disney World Resorts

Now, you can cook up your favorite memories from New Orleans Square and Disney’s Port Orleans Resort – French Quarter from the comfort of your own kitchen. These beignets are the perfect snack to eat while watching Disney’s animated classic “The Princess and the Frog” on Disney+. All you need is this recipe, a heaping helping of powdered sugar, and a love for our favorite pal, Mickey!

Magical Mickey Mouse-shaped Beignets from Disney Parks

Mickey Mouse-shaped Beignets
10 large Mickey Mouse-shaped beignets or 2 dozen small beignets

Click here for a print-at-home version of this recipe!

Ingredients:

  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105°)
  • 1/4 cup sugar
  • 2 tablespoons vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying
  • Powdered sugar

Directions:

  1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
  3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours. 
  4. Using caution, 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. Remove with tongs and place on paper towels to drain.  Dust warm beignets with powdered sugar and serve immediately.

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.

From our Disney family to yours, we hope you enjoy this classic Disney recipe! And be sure to share the fun with Disney fans all over the world using the hashtag #DisneyMagicMoments. Keep checking back to the Disney Parks Blog for even more #DisneyMagicMoments and more magical recipes. Happy snacking, Disney fans!

Comments

  • Any chance that you can share the gluten-free version?!?

  • These recipes are great- but a bunch of them are also offered as vegan in the parks! Could you share how the parks substitute to make these vegan, too? Thank you!! <3

  • Will you post the vanilla and raspberry dipping sauce recipes too?

  • Ooh! Can’t wait to make these when I can get yeast again!

  • Shouldn’t that be 1/2 tablespoon of yeast?

  • Thank you for sharing! Please consider sharing the Bao recipe next from The Tropical Hideaway! I can’t stop thinking about them from my last visit in February! 🙂

  • Awesome! Thanks for sharing! We can’t wait till the parks are open again 🙂

  • Are we sure about the amount of yeast? It just doesn’t seem like enough compared to the flour. I tried to make these and there was no rise.

  • Thanks! I made them vegan with substitutes for the cream and egg My kiddo has dairy and egg allergies and has always wanted to try the ones at cafe orleans that her dad gets all the time but can’t since they contain her allergens.

  • I used an entire packet of yeast which was a little more than 1/2 tablespoon of yeast

  • Definitely not enough yeast. Wish I was a good enough baker to have known that before I made them 🙁

    Will try again with another batch!

  • Has anyone successfully made these yet? I’m going to try to make them tomorrow 😬

  • So excited to try out this recipe! Had them at Disneyland in February for the first time
    and I was blown away how delicious they were! Soft pillows of perfection dusted with a chocolate raspberry powdered sugar concoction!😊
    I can tell by looking at the recipe that there is not enough yeast compared to the amount of flour. Definitely would put in one packet of yeast ( 2 1/14 teaspoon).
    Good luck with this recipe!

  • I love this recipe. I tried making beignets twice before using a recipe I got online and another time using a box of prepackaged cafe du monde beignets. Those didn’t taste as good as this recipe from Disney. This recipe produces beignets with holes inside, just like the ones I got from Cafe Orleans.
    The only differences were :
    1. substituting vegetable shortening with butter
    2. Using bread flour instead of all purpose flour (because that’s all I have at home, and the store ran out of flour)
    3. Using a packet of yeast instead of what the recipe calls for because that’s what I have at home.
    4. Fry with refined coconut oil (the ones that doesn’t smell like coconuts).
    I also made cream de anglaise to go with these.
    This fixed my crave for the cafe Orleans beignets. I hope to go back to Disneyland again someday. But for now, eating these homemade beignets while watching disney rides on youtube will do.

  • I would also like the gluten-free version??? Please and thank you!

  • Hi! I successfully made these tonight.

    The recipe has a typo/listed incorrectly – you need to use one full yeast packet which is NOT half a teaspoon. Also I used a thermometer to make sure the water mixed with the yeast packet was not too hot.

    I used a full yeast packet and I had never made any bread or sweet bread or anything with yeast before so I was really surprised when these turned out PERFECT! They didn’t rise after one hour, so I set my oven to 200 degrees, added a second (damp) towel to go over the beignets, I turned off the oven and then put the beignets in the warm (but turned off) oven with the oven light on. 45 minutes after that they doubled in size!

    Also, I did not have a dough attachment for my mixer so I just used the regular attachment, it mixed all the ingredients together ok but I had to use my hands a bit, still worked fine. I also used a thermometer to test my oil temperature to make sure it was perfect.

    This recipe was delicious but I wish the recipe itself was a little more descriptive for newbies such as myself. But I hope some of these tips help someone like myself!

  • Made the recipe exactly as stated. The results were fabulous. Thank you.

  • I used the half teaspoon of yeast. But to the warm water I added some of the sugar and let that all activate before adding it in. Ours rose quite nicely. Maybe it’s a difference between active and instant

  • Hi, can I get the gluten free recipe so that I can make them for my wife? Thanks!

  • If you make a big batch, at what point can you freeze them such that you can eat some over and over again?

  • Just finished making these…followed the exact recipe and it came out perfect!

  • After reading the comments, I was a bit concerned that this recipe wasn’t going to work. However, I was pleasantly surprised. I used instant yeast, and the beignets rose perfectly. Thank you for for the recipe!

  • I followed the recipe as stated and I was perfect. 1/2 teaspoon of yeast is just the right balance. I only had bread machine quick rise yeast, but it worked out great.

  • Are there any gluten free versions available for Disney recipes?

  • Please listen: the stated yeast is not ENOUGH! I am an excellent baker and followed the exact recipe. I was concerned and should have read the comments first. One packet of yeast has 2 1/4 teaspoon. I used the 1/2 teaspoon and basically wasted my time and ingredients as they are NOT rising.

  • I hope people realize there’s a difference in instant yeast and dry active yeast…

  • At what point can I store to fry later….after forming…before or after 2nd rise?

  • Hi, can someone verify whether it’s instant Yeast or dry active yeast. Thanks!