Pumpkin Beignets

Recipe adapted from Food.com by Hannah Coward

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BEIGNETS

½ teaspoon dry yeast

¼ cup warm water (105º)

4 cups all-purpose flour

1 cup pumpkin puree 🎃

½ cup sugar + cinnamon + nutmeg

¼ cup heavy cream 🥛

¼ cup hot water

1 egg 🥚

2 tablespoons vegetable shortening

½ teaspoon salt 🧂

vegetable oil, for frying

MAPLE GLAZE

3 tablespoons butter 🧈

½ cup maple syrup 🍁

1 cup powdered sugar

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DIRECTIONS

Beignets

• Sprinkle yeast over warm water in small bowl, stir to dissolve. Let stand for 5 minutes.

• Combine flour, pumpkin puree, sugar, nutmeg, cinnamon, 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 well-floured surface. Pat to about ¼-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 1½ hours.

• Heat 3 inches of vegetable oil to 350º in 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 medium microwave-safe bowl.

• Microwave until butter melts.

• Whisk in powdered sugar until smooth.

• Drizzle over warm beignets and serve immediately.