In New Orleans Square at Disneyland park, there’s a special place that only members have access to, Club 33. Some have been lucky enough to be invited as guests to dine in the restaurant, but for those of us who have not gotten the chance, we can now have a taste of this exclusive spot from our home kitchen! Here’s the recipe for our beloved Disney Parks Beignets in a leveled-up version.
Club 33 Pumpkin Beignets
The Mint Julep Bar Staff does an amazing job at giving us delicious seasonal flavors of Mickey-Shaped Beignets. The Club 33 Pumpkin Beignets are more similar to the shape of a New Orleans beignet. When you drizzle warm beignets with maple syrup, it’s a heavenly pairing with a scoop of vanilla ice cream or a cup of coffee. It’s a wonderful treat to enjoy all year long!
Recipe Source: Club 33, Disneyland
Makes 24 beignets
Pumpkin Beignets Ingredients
- 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 Ingredients
- 3 tablespoons butter
- 1/4 cup maple syrup
- 1 cup powdered sugar
For making pumpkin beignets:
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- 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.
- 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.
- 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 or a slotted spoon and place on paper towels to drain.
For making maple glaze:
- Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
- Drizzle warm beignets with maple glaze and serve immediately.