Blueberry Beignets
Instructions:
- 1/4 Cup Warm water; (110 degrees)
- 1 Package Active dry yeast −; (1/4 oz)
- 1/4 Cup Sugar
- 2 Tablespoon Vegetable shortening
- 1/2 Teaspoon Salt
- 1 Pint Fresh blueberries; rinsed, stemmed
- 1/2 Cup Boiling water
- 1/2 Cup Heavy cream
- 1 Egg; beaten
- 4 Cup Flour −; (4 to 4 1/2 cups)
- Oil; for frying
- Powdered sugar
- Preheat the fryer. In a mixing bowl, dissolve the yeast in the water, for about 2 to 3 minutes.
- Set the yeast aside in a warm, draft free place for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in bulk.
- In a mixing bowl, combine the sugar, shortening, salt, and blueberries. Stir in the boiling water. Using a fork, lightly mash the blueberries against the side of the bowl.
- Cool the mixture to 110 degrees.
- Stir in the cream, yeast mixture and egg. Add 2 cups of flour and blend well. Stir in the remaining flour, 1/4 cup at a time until the dough is smooth and not sticky.
- If the dough becomes to stiff to stir easily with a spoon, work in the flour with your fingers.
- Turn the dough out onto a floured surface and pat the dough into a rectangle about 1−inch thick.
- Lightly dust the surface of the dough with flour. Roll out the rectangle to at least 25 inches long by 10 inches wide and about 1/4−inch thick.
- With a sharp knife, cut the dough into 10 five inch square beignets and deep fry them immediately.
- Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.
- Remove the beignets from the oil and drain on a paper lined plate.
- Sprinkle the beignets with powdered sugar and serve.
- This recipe yields about 10 beignets.