Chef's Beignet Recipe
pumpkin spiced filling, salted caramel
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Ingredients
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Dough
Pumpkin-Spiced Filling
Salted Caramel
Finishing
Method
Dough
- 1
Warm milk and bloom yeast
Warm the milk to about 105-110°F (lukewarm). In a small bowl, whisk warm milk with 1 teaspoon granulated sugar and the instant dry yeast. Let sit 5–8 minutes until foamy.
- 2
Combine dry ingredients
In a large bowl or stand mixer fitted with a paddle, whisk together the flour, remaining 1 tablespoon sugar, and 1 teaspoon salt.
- 3
Make dough
To the flour mixture add the foamy yeast-milk, melted butter (cooled to warm), and the egg. Mix on low speed until a shaggy dough forms, then increase to medium and knead 4–6 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 tablespoons flour; if too dry, add 1 tablespoon warm milk.
- 4
- 5
Roll and chill
Turn the risen dough out onto a lightly floured surface. Roll to a 1/4-inch thickness and transfer to a baking sheet. Cover and refrigerate for 20–30 minutes to firm slightly; chilling makes frying and filling easier.
Pumpkin-Spiced Filling
- 6
Cook filling
In a small saucepan over medium heat combine pumpkin purée, brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch. Whisk thoroughly to dissolve cornstarch. Cook, stirring constantly, until mixture thickens and becomes glossy, 4–6 minutes.
- 7
Cool filling
Remove from heat and let the filling cool to room temperature, then refrigerate at least 30 minutes until firm enough to pipe or scoop (can be made a day ahead).
Salted Caramel
- 8
Make caramel
In a small heavy-bottomed saucepan, combine 3 tablespoons granulated sugar and 2 tablespoons water. Cook over medium heat without stirring, swirling the pan occasionally, until the syrup turns a deep amber color (about 6–8 minutes). Watch carefully to avoid burning.
- 9
Finish caramel
Remove from heat and carefully whisk in the 2 tablespoons butter until melted. Slowly whisk in the 3 tablespoons heavy cream until smooth (mixture will bubble vigorously). Stir in 1/2 teaspoon sea salt. Let cool to warm room temperature before using; caramel will thicken as it cools.
Frying & Assembly
- 10
Heat oil
Pour vegetable oil into a deep heavy pot to a depth of about 2 inches. Heat to 350°F (175°C) — use a thermometer for accuracy. If you don't have one, test by dropping a small pinch of dough: it should sizzle and rise slowly.
- 11
Cut dough
On a lightly floured surface, roll chilled dough to 1/4-inch thickness (if it warmed up, chill again briefly). Using a round cutter or glass about 2.5–3 inches diameter, cut rounds. Re-roll scraps once and cut more rounds.
- 12
Fry beignets
Fry 3–4 beignets at a time, carefully lowering into the oil. Fry until puffed and golden, about 90–120 seconds per side, turning once with tongs. Adjust heat to keep oil between 340–360°F. Transfer to a wire rack set over a baking sheet lined with paper towels to drain briefly.
- 13
Fill beignets
While warm but not hot, use a small piping tip and pastry bag (or a small knife) to make a 3/4-inch hole in the side of each beignet. Pipe 1–1.5 tablespoons pumpkin-spiced filling into each beignet until slightly resistant. Alternatively, cut open and spoon filling inside.
- 14
- 15
Dust and serve
Dust generously with powdered sugar just before serving. Serve warm. Leftovers can be kept at room temperature for several hours or refrigerated (store caramel separately) and gently reheated in a 325°F oven for 5–7 minutes.