pumpkin pie spice beignets
PREP TIME 20 mins, plus, rising and chilling, COOK TIME 20 mins
2 1⁄4 tsp (7g) sachet active dried yeast
1 cup heavy cream
1⁄2 stick (4 tbsps) butter
1⁄2 cup sugar
5 cups all-purpose flour, plus extra for dusting
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
For the pumpkin pie spice:
1 tbsp ground cinnamon
1⁄2 tbsp ground ginger
1⁄2 tbsp ground nutmeg
1⁄2 tbsp ground cloves
1⁄2 cup confectioners’ sugar
1 Dissolve the yeast in 1⁄2 cup warm water with a pinch of sugar. Leave to stand for 5–7 minutes, or until it begins to bubble.
2 In a saucepan, heat the cream and butter over low heat until the butter has melted. Remove immediately from the heat. In a large bowl, mix the sugar, eggs, yeast mixture, and the melted butter and cream. Add half the flour and stir to incorporate. Gradually add the remaining flour, one-third at a time, until the mixture comes together to form a large ball of dough.
3 Knead the dough for 5–7 minutes, adding flour as needed so that the dough is not sticky. Form the dough into a ball and place in a covered bowl or freezer bag. Chill for 4–6 hours until doubled in size. Put the dough onto a floured surface and roll it out to a thickness of 1⁄2in (1cm). Cut into 11⁄2in (4cm) squares.
4 To make the pumpkin pie spice, mix together the cinnamon, ginger, nutmeg, cloves, and confectioners’ sugar in a small bowl.
5 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC). Fry the squares, 5 or 6 at a time, for 1–2 minutes on each side, or until golden brown and puffed. Remove with a slotted spoon and transfer to a wire rack to cool.
6 Using a sieve or fine mesh strainer, sprinkle over the spice mixture and serve hot. For a true New Orleans experience, try these delicious desserts with a cup of coffee blended with chicory.
|pumpkin pie spice beignets|