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Pumpkin Beignets

I learned to fry in a deep sided pot from my Hawaiian friend, Malia.  I remember thinking she was brilliant when she showed me this.  Before I had fried things at home in a shallow frying pan and oil would splatter everywhere.  In a deep sided pot there is no mess.  I use a 7-quart stock pot.  Think of the pot you would use to make soup in or a pot you would boil spaghetti in.  Then I use a spider to get the beignets out of the oil.  You could use a slotted spoon but a frying spider works best.  I roll them in cinnamon sugar immediately after I fry them and serve them warm.

You can make the dough a day in advance and put it in ziplock bags in in the fridge.  Remember that heat kills yeast but the cold just slows down the rising process.  So be sure to always use lukewarm water and not hot water.  Also, use regular yeast not rapid-rise yeast. 


PUMPKIN BEIGNETS

2 sticks (1 cup or a 1/2 pound) of butter, melted, cooled to lukewarm and set aside

5 cups unbleached all-purpose flour (plus 3-4…

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