Pumpkin Beignets

It's the time of year where everything is pumpkin from lattes, cookies, and pie though instead of doing the typical pumpkin recipes, I decided to make something that's not so famous. So I decided to go with beignets, the idea of beignets I got from Walt Disney’s The Princess and the Frog but added a twist to Tiana’s famous dish.

Beignets

¾ cups of warm milk 1 ½ cup of buttermilk 3 teaspoons yeast ¼ cup granulated sugar 4 ½ cup all purpose flour 1 ½ teaspoon pumpkin pie spice ¼ teaspoon salt ½ teaspoon baking soda Vegetable oil ( or canola) Powdered sugar for sprinkling.

Pumpkin Filling

8 oz cream cheese ½ cup sugar ½ cup pumpkin puree 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract.

Step 1. In a mixer combine ¾ cup of warm milk and 1 ½ cup of butter milk. Then stir in yeast and sugar, once combined let stand for 5-10 min when bubbly.

Step 2. Add 4 ½ cups of all purpose flour, 1 ½ teaspoon pumpkin pie spice, ¼ teaspoon salt, and ½ teaspoon baking soda.

Combine until dough forms, move to a large bowl and cover to let dough rise for one hour. Once the hour is up coat a clean surface of flour to knead dough. Flatten dough down with a rolling pin and cut into squares or rectangles.

In a pot add about 1 ½ in of either canola oil or vegetable oil to fry the beignets. To make sure they don’t burn or they are fully fried, flip over till sides are brown. Set aside the pastry to cool down while making the filling.

In a mixing bowl cream together 8 oz of cream cheese, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, ½ cup of both pumpkin puree and sugar. When fully incorporated, stuff the mixture into a piping bag which will be used to fill the beignets. Add powdered sugar to the tops of the beignets and enjoy!!