Blueberry Beignets

Ingredients

• 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 fresh blueberries
• 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

Instructions

1. Preheat the fryer.
2. In a mixing bowl, dissolve the yeast in the water, for about 2 to 3 minutes.
3. 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.
4. In a mixing bowl, combine the sugar, shortening, salt, and blueberries.
5. Stir in the boiling water.
6. Using a fork, lightly mash the blueberries against the side of the bowl.
7. Cool the mixture to 110 degrees F. Stir in the cream, yeast mixture and egg.
8. Add 2 cups of flour and blend well.
9. Stir in the remaining flour, 1/4 cup at a time until the dough is smooth and not sticky.
10. If the dough becomes to stiff to stir easily with a spoon, work in the flour with your fingers.
11. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick.
12. Lightly dust the surface of the dough with flour.
13. Roll out the rectangle to at least 25 inches long by 10 inches wide and about 1/4-inch thick.
14. With a sharp knife, cut the dough into 10 five-inch square beignets and deep-fry them immediately.
15. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.
16. Remove the beignets from the oil and drain on a paper-lined plate.
17. Sprinkle the beignets with powdered sugar and serve.