Blueberry Beignets

I found this recipe on another food blog.

  • 1/4 cup granulated sugar, divided
  • 3/4 cup warm water
  • 1 1/2 teaspoon dry active yeast
  • 1/2 cup evaporated milk
  • 1 egg, lightly beaten
  • 2 tablespoons shortening (we used butter)
  • 1/2 teaspoon salt (we didn’t use because the butter we used was salted)
  • 3 1/2 cup flour
  • 1 cup blueberries
  • Cooking spray
  • Vegetable oil for deep frying
  • Icing sugar for dusting

1. In a small bowl, dissolve 2 teaspoons sugar in the warm water. Sprinkle in the yeast and let stand for 10 minutes or until bubbly.

2. Using a stand mixer, mix together the remaining sugar, evaporated milk, egg, shortening (or butter) and salt (if using). Add in the yeast mixture and beat until smooth. Beat in the flour 1/2 cup at a time, until a soft sticky dough forms (in the blog where I found the recipe, they needed less than 3 cups to get this type of dough. For us, we needed all 3 1/2 cups of flour to get it to the right consistency). Detach bowl from stand mixer and stir in blueberries until just combined.

3. Spray a bowl with cooking spray and transfer dough to that bowl. Cover with plastic wrap and refrigerate 6 hours or overnight (we let our rise overnight).

4. On a lightly floured surface, roll out dough into a rectangle about 20×16 inches big and 1/4 inch thick. Cut the dough into squares of about 2 1/2 inches.

5. Fry the beignets, turning frequently, until golden brown. Transfer to a pan lined with paper towels to cool. Dust generously with icing sugar.

Beighnets

Verdict: We made 27 (though the last one was made of all remaining dough, so it was kind of on the big side). The first day, these were so delicious. They were light and fluffy and tasted like a fried dough dessert my grand-mother makes (frittelle). The second day, I don’t know if it was because we improperly stored them (we put them in a plastic container) but they were inedible. Not because they were stale, but because of how greasy and sticky they became. And I know we patted them down with paper towels a lot to remove the oil, so I don’t know why they turned out like they did. Given the effort needed to make them, I probably wouldn’t make them again, not if they are only going to last one day.

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