Pumpkin Beignets From Club 33 – Recipe

Recipe for Pumpkin Beignets From Club 33

Pumpkin Beignets Recipe from Club 33, Disneyland Park

Pumpkin Beignets

  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105º)
  • 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

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  • 3 tablespoons butter
  • 1/4 cup maple syrup
  • 1 cup powdered sugar

For pumpkin Beignets:

  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°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.
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For maple glaze:

  1. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
  2. Drizzle warm Beignets with maple glaze and serve immediately.

Makes 24 Beignets

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