Blueberry Beignets
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Blueberry Beignets
Last updated 6/12/2012 12:58:17 AM. Recipe ID 21023. Report a problem with this recipe.
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      Title: Blueberry beignets
 Categories: Breads, E.
      Yield: 4 Servings
    1/4 c  Warm water (110 degrees)
      1 pk Active dry yeast (1/4-ounce
           = 2 1/2 teaspoons)
    1/4 c  Sugar
      2 tb Vegetable shortening
    1/2 ts Salt
      1 pt Fresh blueberries, rinsed
           And stemmed
    1/2 c  Boiling water
    1/2 c  Heavy cream
      1    Egg, beaten
      4    To 4 1/2 cups flour
           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 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.

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Recipe ID 21023 (Apr 03, 2005)

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