Pumpkin Beignet

Pumpkin Beignet
So even if we can’t book at table at Club 33, we can serve these elegant beignets for the winter holidays. And you can always skip the maple glaze and just eat them puffed, and golden, and hot!

Serves: 24

  • Pumpkin Beignets
  • ½ teaspoon dry yeast
  • ¼ cup warm water (105º)
  • 4 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • ¼ cup sugar
  • ¼ cup heavy cream
  • ¼ cup hot water
  • 1 egg
  • 2 tablespoons vegetable shortening
  • ½ teaspoon salt
  • Vegetable oil, for frying
  • Maple Glaze
  • 3 tablespoons butter
  • ¼ cup maple syrup
  • 1 cup powdered sugar

  1. For pumpkin beignets:
  2. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  3. 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.
  4. Transfer dough to a well-floured surface. Pat to about ¼-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 1½ hours.
  5. Heat 3 inches of vegetable oil to 350°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.
  6. Remove with tongs or a slotted spoon and place on paper towels to drain.
  7. For maple glaze:
  8. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
  9. Drizzle warm beignets with maple glaze and serve immediately.