Pumpkin Spice Beignets
As sad as I am to see summer whisked away by the cool breezes of fall, I am glad to say that my favorite flavors of cinnamon, nutmeg and ginger are now upon us! It may be my favorite season, but it takes me a bit to get into the fall spirit. This post probably could have come earlier in the month, but better late than never! And what's better to wait for than pumpkin spice beignets!
I've never been to New Orleans, but I know how good a beignet can be. It's a family favorite and we always try to order it whenever possible! It's basically a fresh yeast donut covered..covered in powdered sugar. But these beignets are covered in a warm fall spices and powdered sugar. Seriously...what could be better on a cool day?
This recipe starts with a yeast dough. Mix the yeast, with warm water and sugar and allow to sit for 5-10 minutes to let it get activated and foamy. Add this to a mixture of eggs, evaporated milk and salt. Then goes the bread flour and shortening. I allow the mixer to knead the dough for about 8 minutes, till it gets smooth. The dough will still be tacky though, but its ok.
While it was rising, I made the spiced powdered sugar by whisking together the powdered sugar, pumpkin pie spice and cinnamon. The original recipe says to let this rise for 2 hours. I let it rise for about 1 hour and 15 minutes and this is what happened! The dough actually pushed out and broke through the plastic wrap around the bowl! At the sight of this I figured it had risen quite enough.
I prepped two large baking sheets. One with paper towels and the other with paper towels and a wire rack. I placed the one with the wire rack next to my pot of oil on the stove. I began to heat my dutch oven with 6 cups of canola oil on high. While the oil was heating, I punched it down and rolled it out to a 12 X12 inch square. Then using a pizza cutter, I cut 2 inch squares. Once the oil reached 350F I lowered the heat down to medium and it's time to fry. Gently place 3-4 squares of dough into the oil. It takes about a minute for it to brown. Once it does flip them over using a pair of tongs or a spider. When the second side is brown, take it out and place on the wire rack to drain some of the oil. Drain for a minute then move over to the second baking sheet lined with paper towels and liberally dust with the spiced powdered sugar. Finish the rest of the batch and enjoy warm!
Pumpkin Spice Beignets
Yields approx 3 dozen 2 inch square beignets
*Adapted from Sugar and Charm
- 2¼ tsp active dry yeast
- 1½ cups warm water
- 1/4 cup white sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 6½ cups bread flour
- 1/4 cup shortening
- 6 cups canola oil for frying
- 1/4 cup confectioners’ sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.
- Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.
- With the mixer on low, add in the yeast mixture to the egg mixture.
- Then add in cups of bread flour and mix on low.
- Add the shortening in and continue to mix before adding the remaining 3½ cups bread flour. DON’T over mix!
- Switch to a dough hook and knead the dough until smooth- about 8 minutes (the dough shouldn’t be stiff and will be tacky). Cover the bowl with plastic wrap and Set in a warm area and let it rise for 1 1/2 hours.
- Make the spiced powdered sugar by whisking together the powdered sugar, pumpkin pie spice and cinnamon.
- Punch down the dough and turn out onto a lightly floured surface. Roll the dough to ¼″ thick. Then slice into 2″ squares with a pizza cutter.
- Heat canola oil in a Dutch oven on high until the temperature reaches 350 degrees. Once it hits 350F lower the heat to medium.
- Then place a few dough squares in the hot oil and watch them puff up! It takes about a minute to brown. Flip and allow the other side to brown.
- Remove them to drain slightly on a wire rack. Then transfer to second baking sheet and liberally dust with spiced powdered sugar.
- Finish the rest of the batch the same way and enjoy warm!