Dairy Free Disney Beignets with Chloe

by Barry Lewis


350ml warm water

100g sugar

1 pack of dried yeast

2 large eggs

1 1/4 tsp salt

1 tin evaporated milk (vegan alternative)

840g sugar

50g shortening

Oil for frying

Icing sugar to dust

Chloe is back in the kitchen! After a long time away from the channel where she’s been busy spending all her time on super fun things like…school, she’s making a grand reappearance for the summer holidays! And what better to celebrate that with than another Walt Disney World cookbook corner recipe. 

If you’ve been following along, you’ll know that Chloe has a dairy allergy, so we’re always up for the challenge of recreating iconic Disney treats in a way that she can enjoy them without any worries. This time, we’re tackling the beloved Mickey Beignets – those delectable, pillowy pockets of deliciousness that you can find throughout the Disney parks! So this is our dairy free Disney snack version of the beignets you can find around Walt Disney World and Disneyland.

And I’ve literally just heard today as I’m typing this up for you that there is in fact a BRAND NEW version of the beignet at Disney World, just in time for Halloween they’ve launched the Ghoulish Delight Beignet which is apparently a Cookies & Creme version with a marshmallow creme drizzle. That sounds absolutely insane! Unfortunately I didn’t know about it in time for making this video, but if you folks fancy giving it a go, I’d love to see how it goes! Or if you happen to be in Disney World during Mickey’s Not-So-Scary Halloween Party, try one and let me know how it is!

If you’re in Disney World or Disneyland any other time of the year, you can pick these up at New Orleans Square in Disneyland and Walt Disney World’s Port Orleans Resort French Quarter Resort. 

And one final thing before we dive into the recipe, am I the only one that didn’t know how to pronounce “beignets” before? Chloe and I literally had to Google “how to pronounce beignets”. Apparently it’s ben-YAYS, who knew?!

Disney Beignets Recipe

The first step is to stir together your warm water with the sugar and yeast to let the yeast activate – it should get all bubbly and frothy over about 10 minutes while you get on with the next steps.

Now crack the eggs into a bowl with the salt and whisk together, then mix in the evaporated milk – we used a vegan version here for Chloe, but you could use whichever kind you like! Finally mix the watery frothy yeast mixture into this bowl.

Then it’s time for the flour and the shortening – this is dairy free in itself so you don’t need to worry here. Half of the flour (we used strong white bread flour) goes in to mix it up to start with, then in with the rest afterwards.

Now get kneading! You can use a dough hook on your mixer or do it by hand, but it’ll take a lot longer this way! Once that’s all nice and smooth, transfer it into a greased bowl and leave to rise for 3 hours at room temperature.

Then get shaping! We didn’t just go for Mickeys here, check out some of the other shapes and techniques we used to get them in the video. You can either drop them into hot oil at about 350F (180C) or air fryer them like we did until golden brown.

The final touch is a sprinkle of pixie dust…um, icing sugar, and they’re ready to eat.