Celebrating Madri Gras with the Famous Disney Beignets but with a dairy free/Vegan option! Yes, that’s right! I replaced all the dairy with vegan/dairy free and added a egg substitute if you need it! Tested and approved and if your like me beignets are one of my favorite snacks at Disneyland! This recipe makes a LOT! like 500 man-catching beignets!! So if you’d like 1/2 the recipe or have 3 dozen mickey sized beignets or several dozen mini squares its totally up to you! I included a affiliate links to the Mickey cookie cutter I used to make these beignets.
(If you are not vegan or dairy free you can use eggs and cows milk in replacement but I wanted to make a vegan recipe since I was visiting my vegan cousin when I made these and because I love using dairy free recipes lately! Vegetarian option too if you eat eggs!)
So here they are!! Vegan/Dairy free Beignets:
- 1 1/2 cups lukewarm water
- 1/2 cup granulated sugar
- 1 envelope active dry yeast
- vegan egg replacement – 2 teaspoon baking, 2 tablespoons vinegar OR for vegetarian/non vegan- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1 cup coconut milk (any non dairy should work. I used coconut which was on hand)
- 7 cups flour
- 1/4 cup vegtable shortening
- crisco vegtable shortening for frying
- 3 cups powdered sugar
1. Mix lukewarm water, sugar, and yeast in a large plastic bowl and let sit for 10 minutes.
2. In another bowl, if you are doing vegan add your egg replacement OR eggs and beat, add salt and coconut milk (or dairy free milk) together. Add mixture to the yeast mixture. In a separate bowl, measure out the flour. Add 3 cups of the flour to the yeast mixture and stir. Add the shortening and continue to stir while adding the last of the flour. Remove dough from the bowl, place onto a lightly floured surface and knead about 20 times. Put dough into the bowl and cover with plastic. Let rise in a warm place for at least 2 hours.
3. Preheat oil in a deep-fryer to 350 degrees F. (Keep heat to medium to low medium heat. To allow Mickey shaped to cook through without burning.
4. Add the powdered sugar to gallon sized ziplock bag.
5. Roll the dough out to about 1/4 inch thick and cut into Mickey shaped with cookie cutter or 1 inch squares. Deep-fry, they should puff up within 10 seconds, flip continuously until they become a golden color on both sides. After beignets are fried, drain them for a few seconds on a few paper towels and then toss them into the ziplock of powdered sugar. Hold bag closed and shake to coat evenly.
Mickey cookie cutter-
If you try this recipe please tag me @spoonfulofsugarbaker on Instagram!!
Thank you for following! Comment your favorite treat you’d love to see on the blog💞
It’s 17 days till Christmas! What??!! I love Christmas time! I’m here for the lights, shopping, parties, food, family time, and baking! Soaking in all the family memories. It go’s by in a flash!!!
This recipe is a copycat to Disneyland’s mickey gingerbread cookie! It’s soft and chewy. Perfect ginger and molasses flavor! And gives and the Christmas feels! My kitchen smells so good!
There’s a few important steps highlighted in the image below. This was through a lot of trial and error so follow instructions to get them not to spread or stick to your roller. Cookie cutters 5 inch cooked at 8-9 mins so smaller cutters will need less time.
- 3 cups flour
- 3/4 cups packed brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons butter, softened to room temperature (not melted)
- 3/4 cup molasses
- 2 tablespoon milk (almond milk or soy is fine too)
Have an egg allergy this is a great option since the recipe calls for no eggs.
- With mixer, stir together flour, brown sugar, baking soda, cinnamon, ginger, cloves, salt on low speed. Stop mixer and add butter. I cut into pieces instead throwing it all in. Mix at medium low for 1-2 minutes. Reduce speed to low and add molasses and milk; mix until dough is evenly moistened about 30 seconds. Increase speed for additional 10 seconds.
- Scrape dough from bowl onto parchment paper and wrap it with Saran Wrap. I also place this in a ziplock bag once it’s wrapped. Refrigerate at least 2 hours or up to over night. THIS IS AN IMPORTANT STEP! This dough is best is chilled. It will spread if they are not chilled. And much easier to work with too.
- Preheat over to 350 degrees. Line cookie sheet with parchment paper.
- Rough dough onto parchment. I do this in sections at a time. Cut dough with cookie cutters and add to sheet about a inch apart.
- Bake cookies 8-9 minutes. Important not to over bake these to get soft and chewy cookies. Cool cookies on lan for 2 mins.
- Store in a airtight container or ziplock and ENJOY!
Some tips: If your dough sticks it’s ok add a tiny bit of flour to your rolling pin. All you need is a little bit. Also keep working with it.
Here is photo of the recipe!! (Screenshot or print) Tag me in your cookie photos! I’d love to see your family cookie creations!! Tag at @spoonfulofsugarbaker on Instagram!
Christmas can become stressful! So enjoy the moment! It’s much more than gifts! Making memories, spreading love, and kindness is far more obtainable and appreciated! Thank you for following along! Be sure to enter in my Coolie kit giveaway!
Begins today December 8th thru December 12th best of luck to everyone who enters!