Free Recipe Blueberry Beignets
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Blueberry Beignets Recipe
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 1/2 cups flour; (up to 4)
Oil for frying
Powdered sugar
Blueberry Beignets Preparation
EMERIL LIVE SHOW #EMIA07 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. Yield: about 10 beignets Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Jan 9, 1998
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Blueberry Beignets?
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