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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe is a specialty of Club 33 at Disneyland Park, Anaheim, California. 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 |
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.
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