Bonjour!
You're all invited to virtually eat your way around the World Showcase!
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One country that always stands out in my mind when sampling pastries in the World Showcase is France. Making pastries at home is a challenge for me but I've found a recipe that's easy and delicious from Disneyland's Club 33′s, the Pumpkin Beignets. The hardest part was waiting for them to cook. These tasty beignets filled with fall flavor are now my families favorite and will surely be yours too. We enjoyed them right after picking our homegrown pumpkins which you can almost see in the picture above. A taste of France and homegrown fun made for a perfect autumn weekend.
Here's what you'll need to get started. Chef Duffy is an optional ingredient. He's our Virtual Food & Wine Festival mascot. Chef Duffy has helped us create recipes from around Epcot's Word Showcase, Germany and Greece . But, don't go there now. First, check out this Pumpkin Beignets Recipe and all the blogs who have linked up their international dishes.
Ingredients
Pumpkin Beignets
1/2 Tsp. dry yeast
1/4 cup warm water
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 Tbsp. vegetable shortening
1/2 Tsp. salt
vegetable oil, for frying Maple Glaze
3 Tbsp. butter
1/4 cup maple syrup
1 cup powdered sugar
Preparation:
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix the dough just until combined and smooth.
- Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
- Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares.
- Cover with a clean kitchen towel and let the dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
- Heat three inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain.
Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.
I chose not to use the Maple Glaze and instead sprinkled the Beignets with powdered sugar and cinnamon. They were delicious! I hope you enjoyed the Pumpkin Beignet Recipe.
Do you think you will be giving this recipe a try?
Now, it's time to continue virtually eating your way around the World Showcase.
