gingerbread beignets first attempt

[gomezaddams]

A week or so back, I started a thread asking for a gingerbread beignet recipe. There wasn't one out there, so began an experiment to come up with something close. I promised to share the results with my fellow Dis'ers. Here's how it went.
First off, I started with the standard beignet recipe on the web supposedly from the Disney kitchens. What is posted is NOT a viable recipe. After a little scrambling, this is what I came up with. Morticia thinks that they are really good, but wants to go back to NOS next week just to make sure.

Faux Gingerbread Beignets (makes about 24)

1/2 teaspoon dry yeast
1/4 cup tepid water (105F)
1/4 cup Turbinado Sugar
2 tablespoons vegetable shortening
1/2 teaspoon salt
1-1/2 cups heavy cream at room temperature (That's one AND 1/2 cup)
2 whole large eggs
4 cups all purpose flour
3 teaspoons ground ginger
1/2 cup boiling water

Oil for deep frying
Cinnamon sugar for coating

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine sugar, shortening, salt, cream, egg, ginger, 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 smooth. Let dough rest for 45 minutes. Dough will be a bit sticky.
3. Roll to 1/4-inch thickness on a floured surface and cut individual beignets with a cutter or cut into 1.5 - 2 inch squares. Place dough on a greased cookie sheet or sheet pan. Cover with a towel and let dough rise in a warm, draft-free area for 45- 60 minutes. Turn dough over on pan, cover with towel for another 45-60 minutes. Dough will increase in size, but will not double.

4) Prepare cinnamon sugar on a plate.

5) Make Nutmeg Creme Anglaise (see below)

6) Heat oil in high sided pan for deep frying to 375F. Drop Beignets into oil one at a time. Dough will puff up & brown very quickly. Turn once to brown second side, remove, drain, & dredge in cinnamon sugar.
I served the Creme Anglaise in espresso cups on the side.


There are a number of very Good Creme Anglaise recipes on the web. I just used the version called Creme Anglaise I & added 1/2 teaspoon of freshly grated nutmeg after it had thickened. Freshly grated does make a difference.

Next experiment is that I froze a dozen before they were fried & will find out if these can be made in advance & just cooked at the last minute.

This recipe is not Mouse approved, just an attempt to get close. Good luck.

 

[figment_jii]

Is Turbinado Sugar the same as "raw" sugar (kind of brownish in color and much larger crystals)?

I've read that you can request recipes at DLR. Usually this is in terms of the TS restaurants, but maybe they have the recipes for the carts and stands as well. So when you head back to NOS to try them again, you might ask to see if they'll give you the recipe (I'd try asking at NOS and at Guest Services).

 

[gomezaddams]

Sorry, turbinado is another name for raw cane sugar. Used that to get a bit of the molasses flavor without using a "brown sugar" which is a fully refined sugar with molasses added. I was concerned about the effect of molasses on the yeast.

 

[DizMe]

Thanks so much for reporting back! I've never tried making them from scratch. I still haven't tried making gingerbread beignets from the Cafe du Monde mix but I plan to soon. I'll let you know how it worked out! BTW, just got back from DLR and had the beignets at Jazz Kitchen a couple of mornings. I prefer them to the ones in DL--I think the Mickey shapes aren't as good for the texture I like as the rectangles.

 

[mrsxsparrow]

If you really want the Disney recipe... the Disney Parks Blog posted it today! It can be found here.

I wish I had enough patience in the kitchen to bake like that!

 

[Hollywood Glitter]

I just found this on the Disney blog and remembered someone had posted they wanted this recipe

Gingerbread Beignets
Makes 24 beignets
1 cup evaporated milk, heated until warm but not hot
1 envelope dry active yeast
1 egg, lightly beaten
1/2 cup molasses
2 tablespoons plus 1/4 cup sugar, divided
1 tablespoon vegetable oil
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon plus 1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup shortening
Vegetable oil for deep-frying
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 combined.
Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a 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 at least 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.
Line a plate with paper towels; set aside.
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.
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 Anglaise
2 cups eggnog
1/2 cup milk
1/4 cup sugar
6 egg yolks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)
Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
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.
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.

 

[gomezaddams]

Just my luck. Work on duplicating the recipe & they publish it the day after.
Be aware that the original Disneyland Beignet recipe that is on the web is sorely inaccurate in liquids. Looking at the new Gingerbread recipe, I'm going to be a little concerned about the amount of liquid they've instructed. 1.5 cups of liquid to 4.75 cups dry materials seems a bit shy but it is closer than the original. I'm going to make sure to have some extra evaporated milk & an egg or two around.

 

[Eeee-va]

I laughed when I saw the recipe...it's almost like they were reading the DISboards!

I'll be interested to hear how they turn out and if you need to make adjustments!

 

[DizMe]

Just my luck. Work on duplicating the recipe & they publish it the day after.
Be aware that the original Disneyland Beignet recipe that is on the web is sorely inaccurate in liquids. Looking at the new Gingerbread recipe, I'm going to be a little concerned about the amount of liquid they've instructed. 1.5 cups of liquid to 4.75 cups dry materials seems a bit shy but it is closer than the original. I'm going to make sure to have some extra evaporated milk & an egg or two around.

That does seem dry. The mix calls for just shy of 1 cup (7 oz) liquid to 2 c dry mix.

ETA: isn't that the way it goes??? They post the recipe right *after* you need it!

 

[figment_jii]

Has anyone given the Disney Blog recipe a try yet? I compared it with the Ralph Brennan's Jazz Kitchen recipe that I've used in the past and did seem like there wasn't very much liquid. The Brennan recipe calls for using warm water, but the Disney blog ones doesn't have any water. So if extra liquid is needed, any one have any thoughts on which is better to use (water or evap milk)?

 

[gomezaddams]

Can't do any cooking this weekend because we have to go back to Cafe Orleans for more research.
Regarding liquid temperatures, I have found that yeasties are very happy when you don't get them too cold or too hot. They're also not too fond of hot/cold flashes. But who is really? The temperature of the vessel that the yeast is to bloom in should be warm. The liquid in which the yeast is bloomed should be 102-105 F. All other ingredients should be at least room temperature. Whenever I'm baking, I make sure my kitchen is toasty warm. Eggs are room temperature.
Stainless steel bowls that come with those "stand mixers" are warmed with hot water(165+ F), towel dried & then used immediately.
Is all this overkill? Of course! I think it improves my chances of having tasty stuff come out of the kitchen instead of something trash worthy. My only real suggestion is to go buy a good instant read digital thermometer from one of those overpriced culinary stores with the white facade. The one that I have is "Rosle."

Oh, Evaporated milk is better than water.