Blueberry Beignets Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Warm water, 110 degrees
1 package: Active dry yeast, (1/4-ounce
= 2 1/2 teaspoons),
1/4 cup: Sugar,
2 tbsp: Vegetable shortening,
1/2 tsp: Salt,
1 pint: Fresh blueberries, rinsed
And stemmed,
1/2 cup: Boiling water,
1/2 cup: Heavy cream,
1: Egg, beaten
4: To 4 1/2 cups flour,
Oil for frying,
Powdered sugar,
Directions:
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 F. 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.
Source from luhu.jp
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 F. 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.
Source from luhu.jp