Mickey Mouse Pumpkin Spice Beignets

Where can I find the original treat?

• These treats can be found at the Mint Julep Bar in New Orleans Square.

Today marks the first official day of fall. Which might seem odd because I think we’ve been celebrating all things pumpkin spice since about August 27th. But to mark the date, we’ve got our own pumpkin spiced treat on the site today: Mickey Mouse Pumpkin Spice Beignets!

If you want your kitchen, and maybe even your whole house, to smell like fall, this treat will do it. A hefty dose of pumpkin spice flavored powdered sugar covers every square inch of these melt-in-your-mouth beignets.

These Mickey Mouse beignets are the same base used in the traditional beignet recipe (and in our Butterscotch Beignets too!); it’s the coating here that makes them different. And, as with all our recipes, please read all the way through including the notes for helpful tips!

EXTRA EXTRA: since these traditional style beignets make for hollow pockets, you could go the extra mile here and fill them with pumpkin or apple butter if you want to turn the fall flavors up to 110%.

Ok, let’s go pumpkin spice-ify Mickey Mouse.

Mickey Mouse Pumpkin Spice Beignets

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• Author: Elana Lepkowski
• Yield: 15–18 Mickey Mouse shaped beignets 1x

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Description

Melt-in-your-mouth Mickey Mouse Pumpkin Spice Beignets are ready for fall with a hefty dose of powdered sugar, cinnamon, and spice! A Disneyland-inspired treat.

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Ingredients

Scale 1x2x3x

• 1/2 teaspoon dry yeast
• 1/4 cup warm water (105º)
• 1/4 cup sugar
• 2 tablespoons vegetable shortening (I used refined coconut oil)
• 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, like avocado
• 1 cup powdered sugar
• 1 tablespoon pumpkin pie spice (or make your own blend, see notes below)

Specialty Tools:

• heavy bottomed dutch oven
• candy thermometer
• Mickey Mouse cutter

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Instructions

1. Sprinkle yeast over warm water in a small bowl, gently stirring to dissolve. Let stand for 5 minutes.
2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Mix until everything is just combined and then stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. About 3-4 minutes. Let dough rest for 30 minutes in the bowl.
3. Flour your surface and roll to 1/4-inch thickness. Using the Mickey Mouse cutter, cut dough pieces, twisting slightly, and carefully removing dough from around cutter before releasing. You may have to combine dough and roll out again to cut more shapes out. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1-1/2 to 2 hours.
4. While dough is rising, mix together the powdered sugar and pumpkin pie spice in a large bowl. Set aside.
5. Pour enough oil into a deep-sided, heavy bottomed pot until it reaches 2 inches up sides; heat oil over medium heat to 370°F.
   
6. Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
8. Let rest at least five minutes, and then toss in the powdered sugar and spice mix. You can sift extra sugar over all the beignets before serving.
   

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Notes

• Pumpkin pie spice blend: 3 tablespoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 3/4 teaspoon allspice, and 1/2 teaspoon cloves
• Dough may have to be recombined and rolled a second time if you have a lot of scraps.
• Wait for oil to come back to temperature before adding next batch of beignets to the pot.
• No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe.
• Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning. Dough shapes can also be frozen and then left in refrigerator overnight and fried off.
• If your dough gets a skin while rising, put the sticky side down first into the oil to avoid tearing while the beignet expands.
• If your powdered sugar is lumpy, sift when combining with the pumpkin pie spice mix.
• Strain your oil after it reaches room temperature. It can be used again!

Keywords: Mickey Mouse, beignets, pumpkin spice, treat, doughnuts