Imagine sinking your teeth into a cloud-like pastry that perfectly captures the essence of fall - crispy on the outside, pillowy soft on the inside, and bursting with warm pumpkin spice flavor. These aren't just any beignets; they're a decadent experience that transforms an ordinary dessert into a culinary masterpiece. With a luxurious salted caramel drizzle that cascades over each golden, puffy square, these beignets are about to become your new seasonal obsession that will have everyone begging for your recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 beignets
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup milk
- Oil for frying
- Salted caramel sauce for drizzling
Instructions
- In a large mixing bowl, sift together the all-purpose flour, baking powder, pumpkin pie spice, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk together granulated sugar, pumpkin puree, eggs, and milk until the mixture is well combined and smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until a soft, slightly sticky dough forms. Be careful not to overmix.
- Cover the dough and let it rest at room temperature for 15 minutes to allow the flour to hydrate and the gluten to relax.
- Heat vegetable or canola oil in a deep, heavy-bottomed pot to 375°F (190°C). Use a candy thermometer to ensure accurate temperature.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares.
- Carefully drop the dough squares into the hot oil, working in small batches to avoid overcrowding. Fry for 2-3 minutes, turning once, until golden brown on both sides.
- Remove the beignets with a slotted spoon and drain on a wire rack lined with paper towels to absorb excess oil.
- While still warm, dust the beignets generously with powdered sugar or cinnamon sugar.
- Drizzle each beignet with warm salted caramel sauce just before serving, allowing the sauce to cascade over the crispy, puffy pastries.
- Serve immediately while warm and enjoy the perfect blend of pumpkin spice and sweet-salty caramel.
Tips
- Temperature is crucial - use a candy thermometer to maintain exact 375°F oil temperature for perfect frying.
- Don't overcrowd the frying pan; cook beignets in small batches to ensure even browning.
- Let the dough rest for 15 minutes to develop better texture and flavor.
- For extra flavor, try adding a pinch of nutmeg or cinnamon to the dry ingredients.
- Serve immediately after drizzling caramel to enjoy maximum crispiness and warmth.
- If the dough seems too sticky, dust your work surface and hands with additional flour.
- Use a sharp pizza cutter for clean, even beignet squares.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 25mg
