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Pumpkin Beignets

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Pumpkin Beignets
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Pumpkin Beignets

Added by: on Jan 29th, 2013
Soft, warm pillowy goodness covered with a flurry of powdered sugar. If you’ve never had a beignet, you’ve been missing out on life.
Rating:
5
Prep Time:
2 h
Cook Time:
20 min
Ready In:
2 h 20 min

Servings

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Original Recipe Yield: 8 servings (40 beignets)
 

Ingredients:

  • 1/2 cup half & half
  • 1/3 cup granulated sugar
  • 2 tbsp butter, room temperature
  • 1 egg, beaten
  • 1 package yeast
  • 1/4 cup water, warm
  • 1/2 cup water, cold
  • 3 3/4 cup all purpose flour
  • 1 cup canned pumpkin puree
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • Canola oil for deep frying
  • Confectioners' sugar for serving
Nutrition Facts
Pumpkin Beignets

Servings Per Recipe: 8

Amount Per Serving

Calories: 305

  • Total Fat: 4.5 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 28.9 mg
  • Sodium: 272.9 mg
  • Total Carbs: 58.2 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 10.4 g
  • Protein: 7.9 g
The following items or measurements are not included:
  • Canola oil for deep frying
  • Confectioners' sugar for serving
VIEW DETAILED NUTRITION

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Directions:

1

Sprinkle yeast over 1/4 cup warm water in a small bowl. Stir to dissolve and let stand for 5 minutes.

2

Using a stand mixer with paddle attachment, combine half & half, pumpkin puree granulated sugar, butter, and egg.

3

Add 1/2 cup cold water and mix.

4

Incorporate the yeast mixture.

5

Add 3 cups of all purpose flour, cinnamon, nutmeg, and salt.

6

Slowly mix until a dough forms and remove from the mixer.

7

Dust work area with flour and knead the dough until smooth and soft. Shape into a ball.

8

Lightly grease a bowl and add the dough. Cover with a cheese cloth. Allow the dough to rise in a warm spot until it doubles in bulk, 1 1/2 to 2 hours.

9

Bring a pot of oil to 180*C with a dept of at least 3 inches (7.5cm) into a deep, heavy saucepan.

10

Using an ice cream scoop, create 2 inch balls of dough. I like OXO's trigger ice cream scoop.

11

Use a metal spatula to carefully lower a few of beignets into the hot oil. Be sure not to crowd the pan.

12

Deep-fry the beignets, turning often, until puffed and golden brown, around 3 minutes.

13

Allow beignets to drain on paper towels.

14

Generously dust with confectioners' sugar, and serve at once.

Video:

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Ratings & Reviews:

Beba

Beba

By: Beba on Feb 19th, 2013
Rating:
0
yummy!
Floren Girl

Floren Girl

By: Floren Girl on Jan 30th, 2013
Rating:
0
Delicious
Helen L

Helen L

By: Helen L on Jan 30th, 2013
Rating:
0
these look great

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