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Servings Per Recipe: 8
Amount Per Serving
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Sprinkle yeast over 1/4 cup warm water in a small bowl. Stir to dissolve and let stand for 5 minutes.
Using a stand mixer with paddle attachment, combine half & half, pumpkin puree granulated sugar, butter, and egg.
Add 1/2 cup cold water and mix.
Incorporate the yeast mixture.
Add 3 cups of all purpose flour, cinnamon, nutmeg, and salt.
Slowly mix until a dough forms and remove from the mixer.
Dust work area with flour and knead the dough until smooth and soft. Shape into a ball.
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.
Bring a pot of oil to 180*C with a dept of at least 3 inches (7.5cm) into a deep, heavy saucepan.
Using an ice cream scoop, create 2 inch balls of dough. I like OXO's trigger ice cream scoop.
Use a metal spatula to carefully lower a few of beignets into the hot oil. Be sure not to crowd the pan.
Deep-fry the beignets, turning often, until puffed and golden brown, around 3 minutes.
Allow beignets to drain on paper towels.
Generously dust with confectioners' sugar, and serve at once.
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