Pumpkin Beignets from Club 33 - Disneyland

By MJH

Ingredients

• Pumpkin Beignets
• 1/2 teaspoon dry yeast
• 1/4 cup warm water (105 degrees F)
• 4 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/4 cup sugar
• 1/4 cup heavy cream
• 1/4 cup hot water
• 1 egg
• 2 tablespoons vegetable shortening
• 1/2 teaspoon salt
• Vegetable oil, for frying
• Maple Glaze
• 3 tablespoons butter
• 1/4 cup maple syrup
• 1 cup powdered sugar

Preparation

Step 1

Pumpkin Beignets
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.