HomeRecipe for Pumpkin Beignets From Club 33 in Disneyland
Recipe for Pumpkin Beignets From Club 33 in Disneyland
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 a 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!
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 the 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 the 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 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.
Sid Philips is a father of two and a loving husband. He currently resides in Pennsylvania and has been a fan of Disney since his parents took him there in 1980! Sid has visited multiple Disney parks around the world and loves each one!