Big Easy Pumpkin Beignets

Instructions

1. 1

   In a small bowl, combine warm water, granulated sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy and bubbly. If the mixture doesn't foam, your yeast may be expired.

2. 2

   In a large mixing bowl, whisk together pumpkin puree, milk, melted butter, egg, and vanilla extract until smooth and well combined.
3. 3

   In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger until evenly distributed.

4. 4

   Add the activated yeast mixture to the pumpkin mixture and stir. Gradually add the flour mixture, stirring until a soft, slightly sticky dough forms. Don't overmix.

5. 5

   Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.

6. 6

   On a floured surface, roll dough to ¼-inch thickness. Cut into 3-inch squares using a knife or pizza cutter. Place on a floured baking sheet.

7. 7

   Cover cut beignets with a towel and let rise for 30-45 minutes until puffy.

8. 8

   Heat oil to 365°F in a heavy pot or deep fryer. Carefully fry beignets 3-4 at a time for 2-3 minutes per side until golden brown. Remove with a slotted spoon.

9. 9

   Drain briefly on paper towels, then generously dust with powdered sugar while still warm. Serve immediately for the best experience.