Pumpkin Beignets

Directions

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.