Blueberry Beignets
New Orleans-style beignets loaded with fresh blueberries in the dough, fried golden and dusted with powdered sugar.
Ingredients
- 0.3 cup warm water, 110 degrees
- 1 package active dry yeast
- 0.3 cup sugar
- 2 tbsp vegetable shortening
- 0.5 tsp salt
- 1 pint fresh blueberries, rinsed and stemmed
- 0.5 cup boiling water
- 0.5 cup heavy cream
- 1 egg, beaten
- 4 cup flour
- 0 as needed oil for frying
- 0 as needed powdered sugar for dusting
Instructions
- 1
Dissolve the yeast in the warm water for 2-3 minutes. Set aside in a warm place for 10 minutes until the yeast bubbles up.
- 2
In a mixing bowl, combine sugar, shortening, salt and blueberries. Stir in the boiling water. Using a fork, lightly mash the blueberries. Cool to 110 degrees.
- 3
Stir in the cream, yeast mixture and egg. Add 2 cups of flour and blend well. Add enough remaining flour to form a soft dough. Knead on a floured surface until smooth.
- 4
Place in an oiled bowl, cover and let rise until doubled, about 1 hour.
- 5
Preheat fryer to 360 degrees F. Roll out dough to 1/4-inch thickness. Cut into 2.5-inch squares. Fry in batches until golden brown, about 3-5 minutes. Drain on paper towels.
- 6
Sprinkle generously with powdered sugar and serve warm.