Beignets are a french pastry that is a bit like a fritter. But they are more closely associated with New Orleans in the States. My Almost Uncle Henry is the one to show me how to make these actually! He showed us over summer before Honeydukes was repaired.
Adding a bit of pumpkin to the dough makes it perfect for this time of years! You can also switch it up to other fruits like Apples or Berries by pureeing them and replacing the pumpkin Puree with them.
These are best warm and fresh! Normally they are just dusted with powdered sugar but this one has a yummy maple glaze!
You will need!
Ingredients
Pumpkin Beignets Ingredients
- 1/2 teaspoon dry yeast
- 1/4 cup warm water
- 4 cups all-purpose flour
- 1 cup canned pumpkin puree (15 ounce can, or about 2 cups)
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1/4 cup hot water
- 1 egg
- 2 tablespoons vegetable shortening
- 1/2 teaspoon salt
- Vegetable oil, for frying
Maple Glaze Ingredients
- 3 tablespoons butter
- 1/4 cup maple syrup
- 1 cup powdered sugar
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Mixing spoon
- Heavy pot or cauldron
- Tongs or Slotted spoon
- Wand
- Whisk
- Knife
- Paper towels
- Cookie sheets
- Small saucepan
Instructions
For making pumpkin beignets:
- Sprinkle yeast over warm water and a teaspoon of sugar in a small bowl, stirring to dissolve. Let stand for 5 minutes. It will get foamy, this is what you want.
- Combine the 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. If you know it the stirring spell is good for this. Otherwise, by hand or if you have one and it works, a muggle mixer. Let the dough rest in the bowl, covered with a clean kitchen towel for 30 minutes. Dough will rise some.
- Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares then place on a cookie sheet. You’ll end up with about 36 of them. 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 in a deep, heavy pot over medium-high heat. You can use your cauldron for this as well just make sure it’s SUPER clean! Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Use tongs or your wand for this part
- Remove with your wand, tongs or a slotted spoon and place on paper towels set in a cookie sheet to drain.
For making maple glaze:
- Combine butter and maple syrup in a small saucepan, Heat till the butter melts and mix it well with the Syrup. If you are at home and are a muggle born you can use a Microwave to melt the butter, just put it in a bowl that can go in that, then mix the syrup into it. Whisk in powdered sugar until smooth.
- Drizzle warm beignets with maple glaze and serve immediately.
