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Blueberry Beignets
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4
/4 Cup Warm water; (110 degrees)
Package Active dry yeast −; (1/4 oz)
/4 Cup Sugar
Tablespoon Vegetable shortening
/2 Teaspoon Salt
Pint Fresh blueberries; rinsed, stemmed
/2 Cup Boiling water
/2 Cup Heavy cream
Egg; beaten
Cup Flour −; (4 to 4 1/2 cups)
Oil; for frying
Powdered sugar
1
/2 Fat; 1/2 Other Carbohydrate
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.
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. This recipe yields about 10 beignets.
Blueberry Beignets
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