Pumpkin Beignets
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1package (2½ teaspoons) dry yeast
- Pinch salt
- 2¼cups unbleached all-purpose flour
- 3large eggs
- 1tablespoon oil
- 1cup canned pumpkin puree
- 1tablespoon brandy
- Vegetable oil for frying
- ½cup confectioners' sugar
Nutritional analysis per serving (36 servings)
76 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve the yeast in ½ 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.
- Step 2
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.
- Step 3
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.
- Step 4
In a frying pan, pour in enough vegetable oil to reach a depth of about 1½ 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.
Private Notes
Comments
What? Dissolve yeast in very hot water with salt? Sugar activates yeast…salt retards it….this is a very strange instruction
Thoughts:
If you use a very small but deep pot, you can get away with a lot less oil.
We used fresh pumpkin but it needed more pumpkin flavor.
Used an ice cream scooper with the mechanism to separate the ice cream from the scoop to make the beignets
Takes more than 1 minute a side.
Not sure what the brandy is trying to do