Pumpkin Spice Beignets

They’re crispy on the outside and airy on the inside all topped with a pile of powdered sugar. Come fall, I love the warming combination of cinnamon, ginger, cloves, allspice and nutmeg.

Course Dessert, sweets

Cuisine cajun, Southern

Keyword beignet, beignets, cinnamon, donut, doughnut, pumpkin, pumpkin spice

Prep Time 2 30

Cook Time 10

Servings

Calories 412kcal

Ingredients

¾ cup whole milk
¾ cup low-fat buttermilk
1 ¼-ounce packet active dry yeast (2¼ teaspoons)
½ cup granulated sugar
2 tablespoons vegetable shortening melted
1 large egg beaten
3½ cups Bob’s Red Mill White Unbleached White All-Purpose Flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon kosher salt
Vegetable oil, as needed, for frying
½ cup confectioner’s sugar, for dusting

US Customary - Metric

Instructions

Add the milk to a small saucepan and warm over medium heat until the milk has small bubbles and the temperature reaches 110ºF. Remove from heat and add to the bowl of a stand mixer fitted with a dough hook. Stir in the buttermilk, yeast, sugar and vegetable shortening and let stand for 10 minutes. The yeast should begin to foam.
Add the egg and stir to combine. In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg and salt. Slowly add the dry ingredients to the stand mixer and mix on low speed until a shaggy dough forms.
Turn the dough out onto a clean lightly floured work surface and knead until the dough becomes smooth. Add to a lightly greased bowl and cover with plastic wrap. Let stand in a warm place for 2 hours, until the dough rises.
Lightly flour a work surface and turn the dough out. Use a rolling pin to roll the dough out into a ½” thick rectangle. Use a sharp knife or pizza cutter to cut the dough into 2” squares.
Add enough oil to a large cast iron pan or heavy bottomed pot to reach 2” up the side of the pan. Heat the oil to 375ºF. Working several pieces of dough at a time, add to the hot oil and fry until golden brown, about 2 minutes.
Use tongs to flip the beignets and continue to fry, about an additional 2 minutes. Remove to a paper towel lined plate to drain and repeat with the remaining dough.
To serve, add the beignets to a large plate or serving bowl and generously dust with the powdered sugar. Serve warm.

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