Big Easy Pumpkin Beignets

• 1 package active dry yeast
• 1/2 cup very hot water
• Pinch of kosher salt
• 2 1/2 cups whole wheat flour
• 3 large brown eggs
• 1 tablespoon cooking oil (peanut, grapeseed, or coconut)
• 1 cup canned pumpkin puree
• 1/4 cup organic plain whole-milk kefir
• Vegetable oil, for deep-frying (I use a mix of grapeseed and peanut oil)
• 1/2 cup powdered sugar

1. 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.
2. Use a fork to beat the eggs until frothy. Add the remaining 1 1/2 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 puree and kefir and mix until completely smooth.
3. Let stand for 1 hour. The dough should be elastic and spring back when stretched. Pour 1 1/2 inches vegetable oil into a deep, straight-sided frying pan and heat the oil to 360u0b0F. (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 tablespoon, 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 powdered sugar.

active dry yeast, very hot water, kosher salt, whole wheat flour, brown eggs, cooking oil, pumpkin puree, milk, vegetable oil, powdered sugar

Taken from www.epicurious.com/recipes/food/views/big-easy-pumpkin-doughnuts-beignets (may not work)