BIG EASY PUMPKIN BEIGNETS

Big Easy Pumpkin Beignets image

Provided by Julie Smolyansky

Yield 6-8 servings

Number Of Ingredients 10

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1 package active dry yeast
1/2 cup very hot water
Pinch of kosher salt
2 1/2 cups whole wheat flour
3 large brown eggs
1 tablespoon cooking oil (peanut, grapeseed, or coconut)
1 cup canned pumpkin puree
1/4 cup organic plain whole-milk kefir
Vegetable oil, for deep-frying (I use a mix of grapeseed and peanut oil)
1/2 cup powdered sugar

Steps:

Dissolve the yeast in the hot water with the kosher salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast/flour mixture into a ball and place in a large bowl. Cover the bowl with a kitchen towel and set in a warm place until doubled in size, about 1 hour.
Use a fork to beat the eggs until frothy. Add the remaining 1 1/2 cups flour and the cooking oil, mixing well with a wooden spoon or whisk. Once the yeast/flour mixture has doubled in size, combine it with the egg/flour mixture. Stir in the pumpkin puree and kefir and mix until completely smooth.
Let stand for 1 hour. The dough should be elastic and spring back when stretched. Pour 1 1/2 inches vegetable oil into a deep, straight-sided frying pan and heat the oil to 360°F. (You can test the temperature by dropping in a small amount of the batter. If it immediately starts to bubble and float, the temperature is correct.) Using a soup spoon or a large tablespoon, drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute per side. Use the spoon to baste the cooking dough with a bit of oil as they fry. Drain the beignets on paper towels, then use a small sieve to dust them with powdered sugar.