Chef Ben Kiely suggests trying out this unique recipe for delicious Pumpkin Ale Beignets. This recipe uses Pumpkin Ale which adds another dimension and sweetness to the flavor of the dish.

“I like to make these on Halloween when it’s cold outside because these nice warm beignets will warm you up!” says Kiely.

Ingredients

• 1/2 teaspoon dry yeast
• 1/4 cup warm water
• 350 mL pumpkin ale
• 5 cups all-purpose flour
• 2 cups canned pumpkin puree
• 1/4 cup sugar
• 1/4 cup whipping cream
• 1/4 cup hot water
• 1 egg
• 2 tablespoons butter
• 1/2 teaspoon salt
• Vegetable oil, for frying

Method

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

2. 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.

3. 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.

4. 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. Serve immediately.

Chef Ben Kiely with the fruits of his labour. | Photo courtesy of Ben Kiely