These fuss-free pumpkin spiced ricotta beignets are the perfect treat for a rainy fall afternoon, when you want to curl up on your sofa, wrapped in a blanket, enjoying your favorite movie. The Nutella filling oozes out of the warm beignet, adding a decadent layer of flavor, while the pumpkin puree makes them ethereally light and moist while the pumpkin spice and orange zest taste like fall.
Enjoy!
Pumpkin Spiced Ricotta Beignets with Nutella Filling
36
servings20
minutes20
minutesIngredients
1-1/3 cups 1-1/3 Ricotta
1 medium 1 orange, zested
1/2 cup 1/2 sugar
1 pinch 1 salt
1/2 Tsp. (shallow) 1/2 pumpkin spice
2/3 cup 2/3 pumpkin puree
6 6 eggs
2-3/4 cups 2-3/4 all purpose flour
2 Tsp. 2 baking powder
1 Tsp. 1 baking soda
Confectionery sugar for dusting
Directions
- In the bowl of an electric mixer fitted with the paddle attachment, mix ricotta, orange zest, sugar, salt, and spices until well combined.
- Add pumpkin puree, and mix just to combine.
- Add eggs, in two times, and mix until combined, scraping sides of bowl with a spatula as needed
- In a separate bowl, mix all purpose flour, baking powder, baking soda, and sift into puree mixture; mix just until fully incorporated.
- Let mixture chill for at least an hour in the refrigerator.
- When ready to enjoy, place an inch of oil in a pot and warm to approximately 375F
- scoop dough with a small cookie scoop into oil and fry until golden brown, turning hallway through to fry all the way through and both sides.
- Place fried beignets on parchment paper to remove any excess oil, sprinkle with confectionery sugar and fill with Nutella right away so the filling with melt slightly in the warm beignet.
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