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Pumpkin Beignets

Pumpkin Beignets:

1/2 teaspoon dry yeast

1/4 cup warm water (105º)

4 cups all-purpose flour

1 cup canned pumpkin puree

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:

3 tablespoons butter

1/4 cup maple syrup

1 cup powdered sugar

For pumpkin beignets:

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

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.

Transfer dough to a well-floured surface. Pat to about 1/4-

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 1 1/2 hours.

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.

Remove with tongs or a slotted spoon and place on paper

towels to drain.

For maple glaze:

Combine butter and maple syrup in a medium microwave-

safe bowl. Microwave until butter melts. Whisk in powdered

sugar until smooth.

Drizzle warm beignets with maple glaze and serve

immediately.

* Thanks to Coasterbelly for the recipe!

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