- 1/4 cup warm water, (110 degrees)
- 1 package active dry yeast, (1/4 ounce-2 1/2 teaspoons)
- 1/4 cup sugar
- 2 tablespoons vegetable shortening
- 1/2 teaspoons salt
- 1 pint blueberries, fresh, 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
DirectionsPreheat 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.