Body By Beignets

Episode 9 - Tomorrowland

Episode Summary

On this week's episode, we blast off to a land that embraces the innovations of the future! Within Tomorrowland, we experience clean & retro design with exciting kinetic energy and movement. From the classic PeopleMover to the brand new TRON Light Cycle coaster, we will explore all of the amazing technology in both attractions and land design. We will also explore every delicious food option along the way. Stay tuned for all this and more on this week's episode of Body By Beignets - where Disney does a body good!

Episode Notes

Disney Cream Cheese Pretzel (Lunching Pad at Magic Kingdom)

Pretzel Ingredients:

• 2 cups hot water
• 1 TB sugar
• 1 envelope (2 1/4 tsp) active dry yeast
• 5 cups all-purpose flour
• 1 TB salt
• Non-stick cooking spray
• 2 TB baking soda
• 1 egg, beaten

Cream Cheese Filling Ingredients:

• 8 oz cream cheese
• 1 cup powdered sugar
• 1 1/4 tsp Mexican vanilla extract
• 1 pinch salt

Directions:

1. Place hot water and sugar in a small bowl. Stir until sugar has dissolved. Mix in the yeast and let sit for 5 minutes. Combine the salt and flour in a large mixing bowl. Pour in the yeast liquid. Mix on low for 30 seconds with an electric mixer fitted with a dough hook. Continue to beat on medium speed until sides pull away from the bowl. If the dough is still sticky, add more flour (1 TB at a time). 
2. Make the cream cheese filling. Mix all ingredients with a mixer until creamy. Spoon filling into a gallon-size freezer bag. When ready to use, snip off the corner to make an icing bag.
3. Transfer dough to a floured surface and knead until smooth. Place into an oiled bowl and cover with plastic wrap. Put in a warm area and let rise until doubled. (Typically takes around an hour.) Punch dough down and divide into 16 even pieces. Roll one piece of dough at a time into 18-inch strips. Roll the strip flat with a rolling pin until it is 1-inch wide. Pipe a thin strip of cream cheese filling down the center of the dough strip. Fold the ends over each other to seal in the filling. Twist into pretzel shapes.
4. Fill a large pot with 2 inches of water. Stir in baking soda and heat on medium high. Place pretzels into water and poach for 1 minute. (This makes the pretzel a chewy texture.) Remove from water and place on a parchment paper-lined baking sheet. Brush pretzels with beaten egg and sprinkle on any toppings. Bake at 450 degrees Fahrenheit for 12-15 minutes until golden brown. Serve fresh & warm from the oven.