Carla Hall's Pumpkin Beignet with Caramel Dipping Sauce

By sugarbear

Ingredients

• 1/2 cup pumpkin or butternut squash (finely shredded)
• 1/2 cup tart apple (finely diced)
• 2 teaspoons brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 1 teaspoon lemon or lime zest
• 1/4 cup powdered sugar
• 1/4 cup water
• 1/4 cup whole milk
• 2 ounces butter (cut into 1/2 inch cubes)
• 1/2 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 eggs
• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup sour cream
• 2 teaspoons kosher salt

Preparation

Step 1

Prepare spiced pumpkin mix: Place shredded pumpkin in a towel, roll tightly and wring out to extract as much liquid as possible from the pumpkin. In bowl, Stir in remaining ingredients with pumpkin.


Prepare pate a choux batter: Combine flour, salt, baking powder. Set aside.


In a medium pot combine water, milk & butter. Melt butter and bring mixture to a light boil/simmer. Add flour mixture from above all at once and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn't stick to your fingers when pinched. Remove from heat and let cool.


Add eggs in one at a time and mix until smooth. Stir in spiced pumpkin mixture from above. (Choux batter may be made at least 24 hours ahead. Mixture will be loose.)


Heat canola oil in deep pot to 350-5 degrees or use deep fryer (fill it 2/3 of the way up with canola oil). Using a small scoop or two spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip/turn in oil to brown on all sides. With spider/slotted spoon, remove beignets from pot. Drain on balled up paper towel. Continue to cook beignets. Sprinkle with cinnamon powdered sugar mixture. Serve immediately!


Prepare salted caramel dipping sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.

As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.

Slowly add the sour cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.