Blueberry Beignets

1/4 Cup Warm water; (110 degrees)
1 Package Active dry yeast -; (1/4 oz)
1/4 Cup Sugar
2 Tablespoon Vegetable shortening
1/2 Teaspoon Salt
1 Pint Fresh blueberries; rinsed, stemmed
1/2 Cup Boiling water
1/2 Cup Heavy cream
1 Egg; beaten
4 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.