Post a new Recipe
View all Recipes Edit this Recipe
Photo must be in the format of either a jpg/jpeg, gif or png.
It should not exceed 4 MB.
It should be no smaller than 240 pixels x 240 pixels.
You have to be logged in to be able to add photos for a recipe.
Servings Per Recipe: 8
Amount Per Serving
Calories: 305
how is this calculated?
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 file should not exceed 100 MB.
Video Title:
Video Description:
You have to be logged in to be able to add videos for a recipe.
