Pumpkin Beignets

This recipe is a specialty of Club 33 at Disneyland Park, Anaheim, California.

• Ready In: 50 mins
• Yields: 24 beignets

Ingredients

• 1⁄2 teaspoon dry yeast
• 1⁄4 cup warm water (@105 degrees)
• 4  cups all-purpose flour
• 1  cup 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

Directions

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. 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.
3. 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.
4. Heat 3 inches of vegetable oil to 350 degrees 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.
5. Remove with tongs or a slotted spoon and place on paper towels to drain.
6. 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.