Pumpkin Beignets

1. 1

   Dissolve the yeast in 1/2 cup of very hot water with the salt.

2. 2

   Combine the dissolved yeast with 1 cup of the flour and mix until smooth.

3. 3

   Form the yeast-flour mixture into a ball and place in a large bowl.

4. 4

   Cover with a dishcloth and set in a warm place for 1 hour, until the yeast-flour mixture has doubled in size.

5. 5

   Meanwhile, beat the eggs until frothy.

6. 6

   Add the remaining flour and the oil and mix well with a wooden spoon.

7. 7

   Let stand while the yeast-flour mixture rises.

8. 8

   When the yeast-flour mixture has doubled in size, combine it with the egg-flour mixture.

9. 9

   Stir in the pumpkin puree and the brandy.

10. 10

    Beat with a wooden spoon until the batter is smooth.

11. 11

    Let stand for 1 hour.

12. 12

    The dough should be elastic.

13. 13

    In a frying pan, pour in enough vegetable oil to reach a depth of about 1 1/2 inches.

14. 14

    Heat the oil to 360 degrees.

15. 15

    Using a soupspoon or a tablespoon, drop spoonfuls of dough into the hot oil.

16. 16

    Fry until golden brown, about 1 minute on each side.

17. 17

    Drain the beignets on paper towels.

18. 18

    Roll them in the confectioners' sugar.

No additional tips available.