Pumpkin Beignets

Name: Pumpkin Beignets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 beignets
Ingredients: 2.46 ml dry yeast; 59.14 ml warm water (@105 degrees); 946.36 ml all-purpose flour; 236.59 ml pumpkin puree; 59.14 ml sugar; 59.14 ml heavy cream; 59.14 ml hot water; 1 egg; 29.58 ml vegetable shortening; 2.46 ml salt; vegetable oil, for frying; 44.37 ml butter; 59.14 ml maple syrup; 236.59 ml powdered sugar

Submitted by Member 610488

"This recipe is a specialty of Club 33 at Disneyland Park, Anaheim, California."

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Ready In:: 50mins
Ingredients:: 14
Yields:: 24 beignets

ingredients

2.46 ml dry yeast
59.14 ml warm water (@105 degrees)
946.36 ml all-purpose flour
236.59 ml pumpkin puree
59.14 ml sugar
59.14 ml heavy cream
59.14 ml hot water
1 egg
29.58 ml vegetable shortening
2.46 ml salt
vegetable oil, for frying
Maple Glaze
44.37 ml butter
59.14 ml maple syrup
236.59 ml powdered sugar

directions

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.