Disneyland Club 33 - Pumpkin Beignets
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    Club 33 - Pumpkin Beignets

    Pumpkin Beignets Recipe from Club 33, Disneyland Park

    Pumpkin Beignets
    1/2 teaspoon dry yeast
    1/4 cup warm water (105)
    4 cups all-purpose flour
    1 cup canned 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

    For pumpkin beignets:
    Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

    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.

    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.

    Heat 3 inches of vegetable oil to 350F 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.

    Remove with tongs or a slotted spoon and place on paper towels to drain.

    For 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.


    Makes 24 beignets
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