Pumpkin Beignets with Maple Dipping Sauce
Man, you got to love the world for fried dough covered in so much sugar that table looks like the mountains in the North Pole!
Beignets are the bomb!
I’ve been to New Orleans twice and every time I go, I come back wearing 5-10 extra pounds and a bigger smile. I love the magic of New Orleans. The jazz in the streets, the food, the culture, and the history is so rich in that awesome city that it’s no wonder that it’s one of the best cities in the country! Hell, the world! If you’ve been to New Orleans then you know about the awesome food. You know about the Po-Boys, Boiled Crawfish, Mufolatta Sandwiches, Pralines, Chicory Coffee, Gumbo, Jambalaya, and other amazing foods that come from this amazing city. You also know about Beignets! It is a must that whenever anyone goes to New Orleans they must visit Café Du Monde for a beignet and coffee! I don’t get the coffee but definitely load up on the beignets. What? They are only like .50 a pop or something crazy cheap like that. The last time I was in New Orleans, which was a few years ago and I was sitting in the café enjoying my beignet when I realized that I was basically eating fried dough with about a pound of powdered sugar. It is so simple its genius! Pure genius! The early natives of this region knew then that Americans would love anything fried. Even if it’s just pieces of dough covered in sugar.
I am in such a fall mood its ridiculous! I have already made 3 pumpkin dishes and Chicken Potpie. I am in that comfort food kind of mood already, which is great! Why? Because it is so much easier to come up with meals in the fall and winter than any other time of year. That is my opinion. Tis the season for casseroles, different types of chili, soups, stews, and hearty dishes. It is also the season for pumpkin! I’m breaking my fall recipe collection this year with these Pumpkin Beignets! Oh my damn these are super amazing! Especially as soon as they come out of that hot oil. Man o man. It puts me in the mind of what New Orleans must be like in the fall. I wonder if the café’s in the French Quarter make seasonal beignets. Probably not. They would probably think it’s an abomination to the creators of such a wonderful treat! Well that’s okay if they don’t because I made them. So if you want to make a hearty meal along with these Pumpkin Beignets, I wouldn’t be mad at you. Its fall. Tis the season for gaining weight! We have the New Year to motivate us to lose the weight in time for bikini season next year!
This recipes is adapted from the New York Times
- 1 Package Active Dry Yeast
- 3 1/ 2 c. flour
- 3 large eggs
- 1 tbsp. vegetable oil
- 2 tbsp. sugar
- 2 tsp. pumpkin spice
- 1 c. canned pumpkin puree
- 1 tbsp. Brandy
- Cinnamon-sugar for sprinkling
- Dipping Sauce
- 2 ½ c. powdered sugar
- 2 tbsp. butter, melted
- ¼ tsp. maple extract
- 1 tbsp. Bourbon or Brandy
- 1 tbsp. milk
- Pinch of salt
- Dissolve yeast in a cup of hot water with the salt. Add 1 cup of flour to the yeast mixture and mix until smooth. Form the mixture into a ball and place inside a bowl sprayed with non-stick oil spray, and place in a warm spot covered with kitchen towel. Allow to sit for 1 hour, until yeast mixture as doubled in size.
- Meanwhile beat the eggs until frothy. Add the remaining flour, oil, sugar, pumpkin spice, and mix well with wooden spoon. Let stand while yeast mixture rises.
- Once the yeast mixture has doubled in size, combine with egg-flour mixture with wooden spoon or paddle attachment with stand mixer. Also add the pumpkin puree and brandy. Once the mixture has combined, place in warm place covered with kitchen towel, and allow to double in size, at least, 1hour.
- [In this step, the mixture will seem very wet and elastic. If it is too wet where it looks it isn’t combining, add ¼ cup of flour until it combines. I only needed to add 1 cup of flour, which I already added to the ingredients in the recipe so you should be okay.]
- In a deep fryer, heat vegetable oil on 350 Degrees. Using a cookie scooper, scoop some of the dough and drop into the hot oil. Allow to fry on both sides’ for2-3 minutes or until golden brown. Use a slotted spoon to remove from oil. Immediately sprinkle with cinnamon sugar. Repeat this process until all dough is fried.
- Once all of the beignets are fried, sprinkle liberally with powdered sugar and serve.
- To make the dipping sauce, combine all the ingredients (powdered sugar, maple extract, Bourbon or Brandy, milk, and salt) in a bowl and whisk together.