The Disney chefs love to tinker in the kitchen, and especially enjoy creating new tastes for guests with allergies. The hot beignets at Sassagoula Floatworks and Food Factory at Disney’s Port Orleans French Quarter Resort are just one of the many options you can find at the resort. At Sassagoula they fry the beignets separately, so it’s a rare opportunity for guests with celiac disease or gluten allergies to have those hot, fresh little squares of fried dough.
And if you’re too far away for a hot order from Disney’s Port Orleans Resort, here’s the recipe so you can try at home.
- 1/2 cup plus 2 tablespoons warm water (100°F)
- 1 1/2 teaspoons dry active yeast
- 1/2 cup plus 2 tablespoons apple juice
- 1/4 cup unsweetened applesauce
- 3 tablespoons sugar
- 2 1/2 teaspoons powdered gluten-free egg replacer
- 1/4 teaspoon salt
- 1/2 teaspoon canola oil
- Pinch ground cinnamon
- 1 pound gluten-free pizza crust mix
- Confectioners’ sugar for finishing
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.
Combine warm water and yeast in a small bowl; set aside 5 minutes.
Combine apple juice, applesauce, sugar, egg replacer, salt, oil, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined.
Add pizza crust mix, 1/4 cup at a time, until soft dough forms (you will not use all of mix). Turn dough out onto a work surface dusted with remaining pizza crust mix. Knead until dough is no longer sticky but still soft.
Roll dough to 1/4-inch thickness, and cut into 2×3-inch pieces. Set aside at room temperature for 20 minutes.
Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 350°F.
Lightly press beignets to flatten slightly.
Add a few beignets to oil; fry until golden brown on both sides, turning once.
Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
Dust with a generous amount of confectioners’ sugar before serving.