Disneyland Mickey Bagg Cake Recipe | Little Luna

On May 13, 2020

Disneyland Mickey Bagg Cake Recipe | Little Luna

These interesting Benedicts are deep-fried pastries (similar to donuts), shaped with Mickey cookie cutters, dusted with powdered sugar, and topped with vanilla cream sauce. They are one of our favorite delicacies to enjoy in the park!

For more interesting Disney delicacies, be sure to check out our homemade churros, churros funnel cake and apple pie caramel apples.

Delicious Disneyland Benedict

It is safe to say that we are a little fascinated by Disney’s food and snacks!

That’s why, we know we have to try some Mickey Beignets. They can be found in the Orleans Cafe and Mint Bar in Disneyland in New Orleans Square. In Disney World, they can be found in Disney’s Port Orleans Resort-French Quarter.

Disney released their official recipe, but we tried it with bad luck and decided to try our friend Jamielyn, from I Heart Naptimes, it was great! ! We made some changes to the recipe, but we are very satisfied with the result.

From the beginning, we knew that it must be served with Vanilla Crème Anglaise (Vanilla Crème Anglaise), because this is our favorite way to enjoy Benedict. We ate this sauce for the first time on the Disney Wonder Cruise in Tianana Square and were immediately fascinated. Now I think that without it, we would not be able to have these Mickey Bagg cakes. So, then, great!

How to make Disney Benedict

There are a few steps to making these Benedicts, but we guarantee they are worth it! ! 😉

First add ¾ cup of warm water to a small bowl. Sprinkle 1 teaspoon of yeast on top and stir to dissolve. Let the yeast activate (approximately 5 minutes).

In a large mixing bowl (or stand mixer), add sugar, eggs, salt, nutmeg, heavy cream, and shortening. Mix and mix. Pour in activated yeast and mix.

Add flour to the mixture. Use the dough hook attachment on a stand mixer and mix at medium speed until all the ingredients are combined and the dough is smooth but still slightly sticky. Knead the dough into a ball and place it in a greased bowl. Close the lid and let it rise for about 1 hour.

Using a heavy pot with deep sides, add 3 inches of vegetable oil. Heat over medium-high heat until the oil reaches 370°F (Benedicts that are colder than this will not cook fast enough, and hotter ones will burn them easily).

On a lightly floured surface, roll the dough to a thickness of ½ inch. Use the Mickey cookie cutter to cut out the Mickey-shaped dough.

Working in batches, fry the Benedict until golden brown, about 1 minute on each side. Use tongs to remove the Benedict from the hot oil. Drain on a plate lined with paper towels. When the beigne is still hot, wipe them off completely with powdered sugar. Serve immediately.

Mickey Cookie Cutter

Cookie mold: You can find Mickey Mouse cookie cutters in specialty stores and online. We bought some from Amazon and like this the most. Please pay attention to the size of the tool you ultimately use. Any 2″-4″ cutter can work normally, just adjust the cooking time according to the size.

If you don’t have a Mickey Mouse ear cutter, you can easily use any solid shape cutter you have.

No cookie cutter? no problem! The circle is particularly good because you don’t need any fancy cookie cutters, just use the top of the cup or bowl so that you can punch out the shape. Squares are easier. Use a pizza cutter to cut the dough into squares.

Beignet Tips + Frequently Asked Questions

Here are some tips to keep in mind when making these Benedicts…

The rise time is the key to creating a light pillow Bene. Depending on the temperature of your kitchen, the rise time can easily be at least an hour or even longer. So be patient! It will be rewarded.
Don’t overwork the dough, it will result in a harder finish
Maintain a consistent oil temperature. After being added to the oil, the Benedict should quickly float to the surface. If they do not, the oil is not hot enough.
Fry in small batches. Adding too much at one time will make the oil temperature drop too low.

Can you season the dough? Yes-you can also season the dough itself to create change. Some ideas include:

Chocolate: Add 2 tablespoons of cocoa powder to the dough batter
Pumpkin Pie: Add 2 tablespoons of pumpkin pie spice to the dough batter

Why doesn’t my dough expand during frying? Several main reasons may be that you did not roll the dough thick enough and/or the oil temperature was too low before cutting. It needs to be around 370 degrees.

How to lead + store

Make in advance: These are best freshly fried.Here are some ways you can make/prepare these in advance

Dough: You can make dough and keep it in the refrigerator for up to 3 days with a lid. Even if it is in the refrigerator, it will slowly rise. Allow the dough to reach room temperature before rolling and cutting.
Cut out the shape of the dough and place it on a lined tray. Cover with plastic and store in the refrigerator for up to 2 hours, allow it to reach room temperature, and then deep-fry.
Fry and keep warm: you can fry them and keep them in a 200°F oven for 30 minutes before eating

Store leftovers: Put leftovers in an airtight container and store at room temperature for 2-3 days. They may last longer, but will become stale over time. You can also freeze them for 1-2 months. Reheat: Put them in the microwave for a few seconds to quickly reheat, or put them in a 350°F oven for about 5 minutes. Eat them before they cool down.

English vanilla cream + more sauces

At Disneyland, Mickey Baguettes are served with raspberry sauce and vanilla bean cream. We fell in love with vanilla cream sauce and knew that we had to use our Benedict to make it. We guarantee that it is easy and take Benedict to a whole new level! The following is the production method:

Add half and half to a small pot over medium heat. Bring to a simmer, then turn off the burner.
Add egg yolks and ¼ cup of sugar to a heatproof bowl and stir well. Then slowly pour the hot half. Stir constantly.
After mixing, pour the mixture back into the pan. Keep stirring on low heat until it thickens a bit. (180°F) Inspection: Immerse the back of the spoon in the mixture. The cream should be applied evenly without dripping.
Pour the custard into a mesh filter to remove any lumps/skin that may form. Add vanilla and stir well. Cover with cream and keep in refrigerator. Serve with Benedict.

You can definitely eat these sauces with homemade Mickey Baguettes, but other sauces are just as delicious. We have some recipes from Lil Luna, you might want to try them.

More Disney Imitation Recipes:

Course dessert

French cuisine

Preparation time 15 minutes

Cooking time 15 minutes

Ascent time 1 hour 30 minutes

Total time 2 hours

12 servings

Calories 246 kcal

Author Little Luna

1 teaspoon active dry yeast
3/4 cup warm water 105°F
1/4 cup sugar
1 egg beaten
1/2 teaspoon salt
Dash Nutmeg
1/2 cup heavy cream
2 tablespoons vegetable shortening
3 1/4 cups flour
Vegetable oil for frying
Powdered sugar

English Vanilla Butter

3/4 cup half a cup
2 teaspoons vanilla extract (or paste)
2 large egg yolks
1/4 cup granulated sugar

Add ¾ cup of warm water to a small bowl. Sprinkle 1 teaspoon of yeast on top and stir to dissolve. Let the yeast activate (approximately 5 minutes).
In a large mixing bowl (or stand mixer), add sugar, eggs, salt, nutmeg, heavy cream, and shortening. Mix and mix.
Pour in activated yeast and mix.
Add flour to the mixture. Use the dough hook attachment on a stand mixer and mix at medium speed until all the ingredients are combined and the dough is smooth but still slightly sticky.
Knead the dough into a ball and place it in a greased bowl. Close the lid and let it rise for about 1 hour.
Using a heavy pot with deep sides, add 3 inches of vegetable oil. Heat over medium-high heat until the oil reaches 370°F (Benedicts that are colder than this will not cook fast enough, and hotter ones will burn them easily).
On a lightly floured surface, roll the dough to a thickness of ½ inch. Use the Mickey cookie cutter to cut out the Mickey-shaped dough.
Working in batches, fry the Benedict until golden brown, about 1 minute on each side.
Use tongs to remove the Benedict from the hot oil. Drain on a plate lined with paper towels. When the beigne is still hot, wipe them off completely with powdered sugar. Serve immediately.

English Vanilla Butter

When the dough ball rises, make the vanilla cream sauce.
Add half and half to a small pot over medium heat. Bring to a simmer, then turn off the burner.
Add egg yolks and ¼ cup of sugar to a heatproof bowl and stir well.
Then slowly pour the hot half. Stir constantly.
After mixing, pour the mixture back into the pan. Keep stirring on low heat until it thickens a bit. (180°F) Inspection: Immerse the back of the spoon in the mixture. The cream should be applied evenly without dripping.
Pour the custard into a mesh filter to remove any lumps/skin that may form.
Add vanilla and stir well. Cover with cream and keep in refrigerator. Serve with Benedict.

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