Blueberry beignets

Yield: 4 servings

Measure Ingredient
¼ cup Warm water (110 degrees)
1 pack Active dry yeast (1/4-ounce
\N \N = 2 1/2 teaspoons)
¼ cup Sugar
2 tablespoons Vegetable shortening
½ teaspoon Salt
1 pint Fresh blueberries, rinsed
\N \N And stemmed
½ cup Boiling water
½ cup Heavy cream
1 \N Egg, beaten
4 \N To 4 1/2 cups flour
\N \N Oil for frying
\N \N 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 F. Stir in the cream, yeast mixture and egg. Add 2 cups of flour and blend well.

Stir in the remaining flour, ¼ 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 ¼-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.

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