PUMPKIN BEIGNETS
Steps:
- Dissolve the yeast in 1/2 cup of very hot water with the salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast-flour mixture into a ball and place in a large bowl. Cover with a dishcloth and set in a warm place for 1 hour, until the yeast-flour mixture has doubled in size.
- Meanwhile, beat the eggs until frothy. Add the remaining flour and the oil and mix well with a wooden spoon. Let stand while the yeast-flour mixture rises.
- When the yeast-flour mixture has doubled in size, combine it with the egg-flour mixture. Stir in the pumpkin puree and the brandy. Beat with a wooden spoon until the batter is smooth. Let stand for 1 hour. The dough should be elastic.
- In a frying pan, pour in enough vegetable oil to reach a depth of about 1 1/2 inches. Heat the oil to 360 degrees. Using a soupspoon or a tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute on each side. Drain the beignets on paper towels. Roll them in the confectioners' sugar.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 2 grams, TransFat 0 grams
BIG EASY PUMPKIN BEIGNETS
Can't find kefir? Substitute buttermilk or plain yogurt for these tender, autumnal doughnut rounds.
Provided by Julie Smolyansky
Categories HarperCollins Dessert Pastry Fry Deep-Fry Pumpkin Fall snack Small Plates Kid-Friendly Hors D'Oeuvre Bread
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the hot water with the kosher salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast/flour mixture into a ball and place in a large bowl. Cover the bowl with a kitchen towel and set in a warm place until doubled in size, about 1 hour.
- Use a fork to beat the eggs until frothy. Add the remaining 1 1/2 cups flour and the cooking oil, mixing well with a wooden spoon or whisk. Once the yeast/flour mixture has doubled in size, combine it with the egg/flour mixture. Stir in the pumpkin puree and kefir and mix until completely smooth.
- Let stand for 1 hour. The dough should be elastic and spring back when stretched. Pour 1 1/2 inches vegetable oil into a deep, straight-sided frying pan and heat the oil to 360°F. (You can test the temperature by dropping in a small amount of the batter. If it immediately starts to bubble and float, the temperature is correct.) Using a soup spoon or a large tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute per side. Use the spoon to baste the cooking dough with a bit of oil as they fry. Drain the beignets on paper towels, then use a small sieve to dust them with powdered sugar.
PUMPKIN BEIGNETS
Make and share this Pumpkin Beignets recipe from Food.com.
Provided by Member 610488
Categories Breakfast
Time 50m
Yield 24 beignets
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 147.1, Fat 3.8, SaturatedFat 1.9, Cholesterol 15, Sodium 66.2, Carbohydrate 25.6, Fiber 0.6, Sugar 9.1, Protein 2.6
More about "big easy pumpkin beignets recipes"
PUMPKIN BEIGNETS WITH CINNAMON VANILLA CARAMEL SAUCE
From lilluna.com
5/5 (3)Category DessertCuisine FrenchCalories 803 per serving
- Add 3/4 cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
- In a large mixing bowl (or stand mixer), add the sugar, egg, salt, pumpkin pie spice, pumpkin puree, heavy cream and shortening. Mix to combine.
- Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all of the ingredients are combined and dough is smooth but still slightly sticky.
CLUB 33'S PUMPKIN BEIGNETS - D23
From d23.com
Estimated Reading Time 1 min
61 BEST PUMPKIN RECIPES - EPICURIOUS
From epicurious.com
NUTELLA STUFFED PUMPKIN BEIGNETS. - HALF BAKED HARVEST
From halfbakedharvest.com
BEIGNETS {EASY FROM SCRATCH! + VIDEO} | LIL' LUNA
From lilluna.com
PUMPKIN SPICE BEIGNETS - FOODNESS GRACIOUS
From foodnessgracious.com
PUMPKIN SPICE BEIGNETS
From awortheyread.com
AIR FRYER BEIGNETS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
DISNEYLAND CLUB 33 PUMPKIN BEIGNETS RECIPE AND STEP-BY-STEP
From youtube.com
PUMPKIN BEIGNET RECIPE | RECIPES.NET
From recipes.net
75 BEST PUMPKIN DESSERTS - EASY PUMPKIN DESSERT RECIPES - THE …
From thepioneerwoman.com
BIG EASY PUMPKIN BEIGNETS - MASTERCOOK
From mastercook.com
BIG EASY PUMPKIN BEIGNETS RECIPE RECIPE - EASY RECIPES
From recipegoulash.cc
PUMPKIN BEIGNETS : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
PUMPKIN DESSERTS: OUR 39 BEST RECIPES FOR FALL BAKING - EPICURIOUS
From epicurious.com
PUMPKIN SPICE BEIGNETS - LOUISIANA COOKIN
From louisianacookin.com
44 EASY PUMPKIN RECIPES TO MAKE THIS FALL — BEST PUMPKIN RECIPES
From goodhousekeeping.com
BIG EASY PUMPKIN BEIGNETS | PUNCHFORK
From punchfork.com
EASY PUMPKIN PANCAKES RECIPE USING BISQUICK - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE BEIGNETS | OUR AUTHENTIC NEW ORLEANS DOUGHNUT …
From tasteofhome.com
You'll also love
Related Search