Welcome back for the 4th recipe in the Pumpkin-licious series of Disney Desserts…the scrumptious Pumpkin Beignet served exclusively at the member’s only, Club 33! You can get a version of this tasty semi-doughnut at the Mint Julep Bar in New Orleans Square in Disneyland, but the one served inside Club 33 is a tradition on the fall menu and is full of pumpkin-y goodness! Top it with the decadent Maple Glaze that is exclusive to the Club and you are ready to rock and roll your way into the fall holiday season!
Even though most of us will never have the opportunity to step inside those magical doors of Club 33, now we can taste one of their exclusive desserts! So what are you waiting for…it’s time to start making these tasty, fried dough squares….here you go!
Pumpkin Beignets
(Makes 24 Beignets)
Pumpkin Beignets
1/2 teaspoon dry yeast
1/4 cup warm water (105º)
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 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying
Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar
For Pumpkin Beignets:
- 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 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 dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
- Heat 3 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.
For maple glaze:
- 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.
Doesn’t this recipe sound amazing? I know that working with yeast can be a little tricky, but the directions are spot on! So, let us know how your Pumpkin Beignets turned out in the comments below! We can’t wait to hear from you!!
Decadent desserts are a fall staple, especially with the holidays right around the corner! If your a baker then these recipes are right up your alley…but if your more of the taster, maybe you’d like to plan a trip to taste this series first hand! If that’s the case, shoot me an email at stepheniemarshall@worldofmagictravel.com and I will be happy to get you a free no obligation quote! Now, let the magic begin!
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