PUMPKIN BEIGNET RECIPE
Pumpkin beignets are pillowy, sugary New Orleans-style fried Dough with a fall flavor. You can enjoy these soft donuts right at home sprinkled with powder sugar or dipped in sauce
Provided by Lil' Luna
Categories Dessert
Number Of Ingredients 19
Steps:
- Add 3/4 cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
- In a large mixing bowl (or stand mixer), add the sugar, egg, salt, pumpkin pie spice, pumpkin puree, heavy cream and shortening. Mix to combine.
- Pour in the activated yeast and mix.
- Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all of the ingredients are combined and dough is smooth but still slightly sticky.
- Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
- Use a deep sided heavy pot and add 3 inches of vegetable oil. Heat over medium high heat until oil reaches between 360°F - 370°F (cooler than this won't cook the beignets fast enough and hotter than this will burn them quite easily).
- While oil is heating up, combine powdered sugar and pumpkin pie spice and place in sifter.
- On a lightly floured surface roll out the dough until it is 1/2 inch thick. Cut into 2 1/2 inch squares.
- Working in batches fry the beignets until golden brown, about 1 minute on each side.
- Use tongs to remove the beignets from the hot oil. Place on a paper towel lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar/pumpkin pie spice mix. Serve immediately.
Nutrition Facts : Calories 803 kcal, Carbohydrate 54 g, Protein 5 g, Fat 64 g, SaturatedFat 10 g, Cholesterol 40 mg, Sodium 105 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
BIG EASY PUMPKIN BEIGNETS
Can't find kefir? Substitute buttermilk or plain yogurt for these tender, autumnal doughnut rounds.
Provided by Julie Smolyansky
Categories HarperCollins Dessert Pastry Fry Deep-Fry Pumpkin Fall snack Small Plates Kid-Friendly Hors D'Oeuvre Bread
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the hot water with the kosher salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast/flour mixture into a ball and place in a large bowl. Cover the bowl with a kitchen towel and set in a warm place until doubled in size, about 1 hour.
- Use a fork to beat the eggs until frothy. Add the remaining 1 1/2 cups flour and the cooking oil, mixing well with a wooden spoon or whisk. Once the yeast/flour mixture has doubled in size, combine it with the egg/flour mixture. Stir in the pumpkin puree and kefir and mix until completely smooth.
- Let stand for 1 hour. The dough should be elastic and spring back when stretched. Pour 1 1/2 inches vegetable oil into a deep, straight-sided frying pan and heat the oil to 360°F. (You can test the temperature by dropping in a small amount of the batter. If it immediately starts to bubble and float, the temperature is correct.) Using a soup spoon or a large tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute per side. Use the spoon to baste the cooking dough with a bit of oil as they fry. Drain the beignets on paper towels, then use a small sieve to dust them with powdered sugar.
PUMPKIN BEIGNETS
Steps:
- Dissolve the yeast in 1/2 cup of very hot water with the salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast-flour mixture into a ball and place in a large bowl. Cover with a dishcloth and set in a warm place for 1 hour, until the yeast-flour mixture has doubled in size.
- Meanwhile, beat the eggs until frothy. Add the remaining flour and the oil and mix well with a wooden spoon. Let stand while the yeast-flour mixture rises.
- When the yeast-flour mixture has doubled in size, combine it with the egg-flour mixture. Stir in the pumpkin puree and the brandy. Beat with a wooden spoon until the batter is smooth. Let stand for 1 hour. The dough should be elastic.
- In a frying pan, pour in enough vegetable oil to reach a depth of about 1 1/2 inches. Heat the oil to 360 degrees. Using a soupspoon or a tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute on each side. Drain the beignets on paper towels. Roll them in the confectioners' sugar.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 2 grams, TransFat 0 grams
PUMPKIN BEIGNETS
Make and share this Pumpkin Beignets recipe from Food.com.
Provided by Member 610488
Categories Breakfast
Time 50m
Yield 24 beignets
Number Of Ingredients 14
Steps:
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
- Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
- Heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
- Remove with tongs or a slotted spoon and place on paper towels to drain.
- Maple glaze: Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.
Nutrition Facts : Calories 147.1, Fat 3.8, SaturatedFat 1.9, Cholesterol 15, Sodium 66.2, Carbohydrate 25.6, Fiber 0.6, Sugar 9.1, Protein 2.6
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