It's almost that time of year when everything will be Pumpkin Spice. Here's a twist on a New Orleans staple.
1/2 cup warm water (105-110℉)
1 1/2 teaspoons active dry yeast
1/4 cup plus 1 teaspoon granulated sugar, divided
1/2 cup boiling water
1/2 cup evaporated milk
2 tablespoons butter, melted
2 teaspoons kosher salt
1 teaspoon vanilla extract
1 large egg
4 1/4 cups all-purpose flour
1 teaspoon pumpkin pie spice
Canola oli for frying
Pumpkin Cream Filling (Monday's recipe)
Garnish: onfectioners' sugar and pimpkin pie spice
in a small bowl, stir together 1/2 cup warm water, yeast, and 1 teaspoon sguar. Let stand until foamy, about 5 minutes.
In the bowl of a stand mixer, whisk otgether 1/2 cup boiling water, evaporated milk, melted butter, salt, vanilla, and remaining 1/4 cup sugar by hand. Whisk in yeast mixture and egg. Add flour and pumpkin pie spice. Using the dough hook attachment, beat at low speed until dough comes together, starts to get smooth and soft, and forms a ball at the base of dough hook, 6 to 7 minutes, stopping to scrape sides of bowl. (Dough should stick to your fingers when you touch it but release after you pull away. Dough will still stick to bottom and sides of bowl.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate for at least 2 hours or up to overnight.
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350℉.
Divide dough in half. On a heavily floured surface, roll half of the dough into a 13x10-inch rectangle (about 1/4-inch thick). (Cover and refrigerate remaining dough.) Cut dough into 3-inch squares, and separate them so they do not stick back together; discard scrapes.
Place 2 to 3 squares at a time in hot oil; when settled on top of oil, immediately turn. Fry until golden brown, 1 to 2 minutes per side. Carefully remove from hot oil, and let drain on paper towels. Let cool completely. Repeat procedues with remaining dough. Using a small paring knife, make a hole in the side of each cooled ebignet; using a small wooden skewer, hollow out inside of each beignet.
Place Pumpkin Cream Filling in a pastry bag fitted with 1/4-inch round piping tip; pipe filling into beignets. Garnish with confectioners' sugar and pie spice, if desired.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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