These fall recipes from Disneyland are perfect for Halloween and fall! Enjoy Pumpkin beignets Disneyland recipe and Jack Skellington cookies!
Course Dessert
Prep Time 1 hourhour
Cook Time 3 minutesminutes
Total Time 1 hourhour3 minutesminutes
Servings 25Servings
Ingredients
1/2cuppumpkin puréeadd 2 tablespoons
1/4cupsugar
1/4cupheavy creamadd 1 tablespoon
1/4cupwarm water
3large eggs
2tbspvegetable shortening
2tsppumpkin extract
3/4tspground cinnamon
1/2tspground ginger
1/4tspground cloves
pinch of salt
4cupsall-purpose flour
1/2tbspdry instant yeast
vegetable oilfor frying
powedered sugarfor coating
Instructions
Combine pumpkin purée, sugar, cream, water, eggs, shortening, pumpkin extract, cinnamon, ginger, cloves, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add flour and yeast, stirring by hand to combine.
Mix dough with the dough hook attachment until it forms a ball around the hook; the dough may be a little sticky.
With floured hands, remove dough from hook and roll into a ball. Place dough in a clean bowl. Cover tightly with plastic wrap and refrigerate overnight.
Roll dough on a well-floured surface to 1/3-inch thickness. Cut into 25 squares. Cover with a clean dishtowel and set aside in a warm, draft-free area for 45 minutes.
Line a plate with paper towels; set aside.
Pour vegetable oil into a deep pot to a depth of 3 inches. Heat oil to 350°F.
Working in 2 or 3 batches, carefully drop dough into the oil. Cook, turning frequently with a long-handled slotted spoon, until puffed and golden, about 3 minutes.
Remove beignets with a slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
Generously sprinkle powdered sugar on top of warm beignets. Be sure to serve this beignets Disneyland recipe WARM! Oh my yum!