Pumpkin Beignets (American Big Easy)

"The Big Easy" is a common nickname for New Orleans, Louisiana, a major U.S. city known for its laid-back culture and vibrant music scene, particularly jazz. The nickname refers to the city's relaxed atmosphere and slower pace of life, though the term is rarely used by locals in professional contexts.

1 pkg active dry yeast
½ cup water, very hot
1 pinch sea salt
2½ cups whole wheat flour
3 large brown eggs
1 Tbsp. cooking oil, peanut, grapeseed, or coconut
1 cup canned pumpkin purée
¼ cup organic plain whole-milk kefir, buttermilk or plain yogurt
vegetable oil, for deep-frying (I use a mix of grapeseed and peanut oil)
½ cup confectioners' sugar

Dissolve the yeast in the hot water with the kosher salt. Combine the dissolved yeast with 1 cup of the flour and mix until smooth. Form the yeast/flour mixture into a ball and place in a large bowl. Cover the bowl with a kitchen towel and set in a warm place until doubled in size, about 1 hour.

Use a fork to beat the eggs until frothy. Add the remaining 1½ cups flour and the cooking oil, mixing well with a wooden spoon or whisk. Once the yeast/flour mixture has doubled in size, combine it with the egg/flour mixture. Stir in the pumpkin purée and kefir and mix until completely smooth.

Let stand for 1 hour. The dough should be elastic and spring back when stretched. Pour 1½" vegetable oil into a deep, straight-sided frying pan and heat the oil to 360°F. (You can test the temperature by dropping in a small amount of the batter. If it immediately starts to bubble and float, the temperature is correct.)

Using a soup spoon or a large Tbsp., drop spoonfuls of dough into the hot oil. Fry until golden brown, about 1 minute per side. Use the spoon to baste the cooking dough with a bit of oil as they fry. Drain the beignets on paper towels, then use a small sieve to dust them with confectioners' sugar.

Makes 6-8 servings.