5.0 stars (based on 2 reviews)
Pumpkin Beignets
Recipe
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Prep Time: 15 min
- 1/2 teaspoon dry yeast
- 2 tbsp warm water (about 105 degrees F)
- 1 cup all-purpose flour
- 1 cup bread flour
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 tbsp brown sugar
- 1/2 cup canned pumpkin puree
- 3 tbsp evaporated milk
- 2 tbsp hot water (about 120 degrees)
- 1/2 of 1 beaten egg, at room temperature
- 1/2 tsp vanilla extract
- 1 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- powdered sugar for dusting
- vegetable oil for frying
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.
Wait Time: 2 hrs
Cook Time: 15 min
Yields: 10-12 Beignets
What you need
Beignets
What to do
1. For the beignets, place the warm water, sugar, salt and yeast in a bowl. Let that sit for about 5 minutes until you see foam.
2. Add the remaining ingredients (except powdered sugar and vegetable oil) to the bowl and mix gently but well with a wooden spoon or spatula. Once everything is mixed, I like to place the dough on a lightly floured surface and knead about 8 times. Kneading is simply lifting the top of the dough (it should be in a round shape) and stretch upward (to midnight) then fold down to the bottom of the dough (six o’clock). Next stretch out on side to (to three o’clock) and fold over to the other side (Nine o’clock). Turn the dough and repeat 7 more times. Once you are done kneading, place the dough back in the bowl, cover with a kitchen towel for about 30 minutes.
3.Remove dough from bowl, using a rolling pin, roll dough out on the same floured surface, dough should be about 1/4 inch thick. Cut dough into desired shapes. Here is the link to the Micky cookie cutter (Note: I like to place each beignet on a piece of parchment paper before I let them rise. This makes the transfer to hot oil very seamless!) Cover beignets again and let them rise for about 90 minutes.
4.Over medium heat, pour about 3 inches of vegetable oil into a dutch oven (we want the oil to reach about 360 degrees). Fry each beignet for about 5-6 minutes. About 2-3 minutes per side. You can use chopsticks or a metal spatula to flip the beignets. Once they are done frying, place each beignet on a paper towel to drain and cool completely.
5. Once cool, drizzle with some honey and dust with some powdered sugar. Note: I like to add a little cinnamon or pumpkin pie spice to my powdered sugar to really add to the pumpkin theme!
If you try these Pumpkin Beignets, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Add the remaining ingredients (except powdered sugar and vegetable oil) to the bowl and mix gently but well with a wooden spoon or spatula. Once everything is mixed, I like to place the dough on a lightly floured surface and knead about 8 times. Kneading is simply lifting the top of the dough (it should be in a round shape) and stretch upward (to midnight) then fold down to the bottom of the dough (six o’clock). Next stretch out on side to (to three o’clock) and fold over to the other side (Nine o’clock). Turn the dough and repeat 7 more times. Once you are done kneading, place the dough back in the bowl, cover with a kitchen towel for about 30 minutes.
3.Remove dough from bowl, using a rolling pin, roll dough out on the same floured surface, dough should be about 1/4 inch thick. Cut dough into desired shapes. Here is the link to the Micky cookie cutter (Note: I like to place each beignet on a piece of parchment paper before I let them rise. This makes the transfer to hot oil very seamless!) Cover beignets again and let them rise for about 90 minutes.
4.Over medium heat, pour about 3 inches of vegetable oil into a dutch oven (we want the oil to reach about 360 degrees). Fry each beignet for about 5-6 minutes. About 2-3 minutes per side. You can use chopsticks or a metal spatula to flip the beignets. Once they are done frying, place each beignet on a paper towel to drain and cool completely.
5. Once cool, drizzle with some honey and dust with some powdered sugar. Note: I like to add a little cinnamon or pumpkin pie spice to my powdered sugar to really add to the pumpkin theme!
If you try these Pumpkin Beignets, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
