Blueberry Beignets

• 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

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.

warm water, active dry yeast, sugar, vegetable shortening, salt, fresh blueberries, boiling water, heavy cream, egg, flour, powdered sugar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/blueberry-beignets-recipe.html (may not work)