Pumpkin Beignet Recipe
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5.0
9 reviews
Excellent
Pumpkin Beignet Recipe
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Pumpkin beignets are pillowy, sugary New Orleans-style fried Dough with a fall flavor. You can enjoy these soft donuts right at home sprinkled with powder sugar or dipped in sauce
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Ingredients
- 3/4 cup warm water 110°F/45°C
- 1 tsp active dry yeast
- 1/4 cup sugar
- 1 egg whisked
- 1/2 tsp salt
- dash pumpkin pie spice
- 1/4 cup pumpkin puree
- 1/2 cup heavy whipping cream
- 2 tbsp shortening
- 3 - 3 1/4 cup all purpose flour
- 1 qt vegetable oil for frying
- 3/4 cup powdered sugar
- 3 tbsp pumpkin pie spice
Cinnamon Vanilla Caramel Sauce
- 1 cup sugar
- 5 tbsp butter unsalted (and softened)
- 3/4 cup heavy whipping cream
- 1 tsp cinnamon
- 1 tsp vanilla extract
- salt dash
Instructions
- 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.
- Pour in the activated yeast and mix.
- 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.
- Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
- Use a deep sided heavy pot and add 3 inches of vegetable oil. Heat over medium high heat until oil reaches between 360°F - 370°F (cooler than this won't cook the beignets fast enough and hotter than this will burn them quite easily).
- While oil is heating up, combine powdered sugar and pumpkin pie spice and place in sifter.
- On a lightly floured surface roll out the dough until it is 1/2 inch thick. Cut into 2 1/2 inch squares.
- Working in batches fry the beignets until golden brown, about 1 minute on each side.
- Use tongs to remove the beignets from the hot oil. Place on a paper towel lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar/pumpkin pie spice mix. Serve immediately.
Cinnamon Vanilla Caramel Sauce
- Grab all your sauce ingredients and place them by your stove.
- Add sugar to a medium pot and start cooking on LOW-MEDIUM heat. Stir constantly (and slowly) until sugar becomes liquid-y and a light amber color. Cook for an additional 6-9 minutes until it's a true amber color.
- Add butter and stir until melted. Slowly add the heavy cream, stirring the entire time. It will bubble up as you add it all.
- Remove from heat and add the cinnamon, vanilla and dash of salt. Stir and whisk until smooth. Sauce will thicken up as it cools.
Nutrition Information
Show Details
Calories
803kcal
(40%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
64g
(98%)
Saturated Fat
10g
(50%)
Cholesterol
40mg
(13%)
Sodium
105mg
(4%)
Potassium
78mg
(2%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
884IU
(18%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 803 kcal
% Daily Value*
| Calories | 803kcal | 40% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 64g | 98% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 105mg | 4% |
| Potassium | 78mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 884IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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