Yield: 4 servings
|¼ cup||Warm water (110 degrees)|
|1 pack||Active dry yeast (1/4-ounce|
|\N \N||= 2 1/2 teaspoons)|
|2 tablespoons||Vegetable shortening|
|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.