Blameless Pumpkin Spice Swirl Beignets

1 Grease a medium bowl thoroughly and set aside.

2 Warm the milk to 115 degrees (F) and place in your large mixer bowl if you're
using an electric mixer, or a large mixing bowl if you're mixing by hand.

3 Add the sugar and yeast. When the mixture bubbles (be patient--this can take up
to 15 minutes), add the butter, egg, salt, and flavoring extract if using. Add
one third of the flour. Mix by hand or with your mixer until the flour is
incorporated. Similarly, add the next 1/3 and then the last one 3rd of the
flour. Mix until the dough is smooth. If dough is too sticky add additional
flour, 1 tablespoon at a time. Dough should be tacky when touched.

4 Tightly covered the dough with a damp cloth and then plastic wrap and allow the
dough to rise and puff up--an hour or two, depending on the warmth of the room.

5 Coat your hands with flour. Lightly squish the dough into a ball and place it in
the greased bowl you have prepared. Move the dough ball around to grease its
outside. Again, cover the bowl tightly with a damp cloth and then a layer of
plastic wrap.

6 Allow the dough to rise again for 1 to 2 hours in a warm place.

7 You can refrigerate the dough for as much as 48 hours. Remove it from the
refrigerator an hour before forming.

8 When you're ready to form the beignets, coat your hands with flour and lightly
knead the pumpkin pie spice into the dough, not uniformly. You want to end up
with swirls of spice. Don't overwork the dough.

9 On a lightly floured pastry cloth, roll the dough to about 1/4-inch thick. If
the dough has toughened too much to roll it thinly, cover it with a damp cloth
and leave it alone for about 10 minutes to allow the dough to loosen, and then
roll it to 1/4-inch thick. Cut in strips about 2 inches wide, and cut the strips
into approximate squares. Some of them will end up as triangles, and that's
fine. Cover the uncooked beignets with the damp cloth and allow them to rest
while you heat the oil.

10 Pour 1 to 2 inches of oil into a deep, cast-iron skillet set on your stovetop.
For safety's sake, put a lid that fits on the skillet nearby in case the oil
overheats and flames up--this should not happen, but if it does, extinguish the
fire with the lid. Set the burner's heat to medium and slowly heat the oil to
350 degrees (F). Again, be patient.

11 Or you can use a deep fryer, following the manufacturer's suggestions.

12 Using a spatula, gently slip the pieces of dough into the hot oil, being careful
not to splash. Fry in small batches. Do not overcrowd, and keep an eye on the
temperature of the oil, adjusting the heat as necessary. Fry for about 1-1/2
minutes until golden brown, turn with tongs, and fry an additional 1-1/2
mintues.

13 Lift with tongs and drain on paper towels.

14 While the beignets are warm, press powdered sugar through a sieve onto them or
shake them with powdered sugar in a clean paper bag. Some of the sugar will soak
into the warm beignets. If you like, you can add more as it cools. If possible,
serve the beignets while they're warm.

Blameless Pumpkin Spice Swirl Beignets

🧂 Ingredients

Instructions

Blameless Pumpkin Spice Swirl Beignets

🧂 Ingredients

Instructions

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