Blueberry Beignets Recipes

BLUEBERRY BEIGNETS

Steps:

• In a medium bowl, combine the blueberries and granulated sugar and lightly mash together with a fork. Stir in the eggs and half-and-half.
• In a large bowl, combine the flour, baking powder, and salt. Make a well in the center, pour in the blueberry mixture, and whisk until combined. Allow the mixture to rest 10 minutes before frying.
• Pour enough oil to come to the maximum line in an electric fryer or halfway up the side of a deep, large, heavy-bottomed pot. Heat the oil to 360 degrees F.
• Using a 2-tablespoon scoop, carefully drop the batter into the hot oil, cooking 4 to 6 beignets at a time; don't crowd them. If using a deep fryer, shake the basket to loosen the beignets from the bottom if they're sticking. Cook the beignets until golden, about 6 minutes. If you're frying them in a pot, the beignets will sink to the bottom, then float up to the top, where you can turn them for even coloring.
• Using a slotted spoon, tongs, or a spider, transfer the fried beignets to paper towels to drain briefly, then add to a large bowl along with the confectioners' sugar, and toss to coat. Set the beignets on a serving platter. Repeat the process with the remaining batter.
• To serve, dust the beignets a final time with confectioners' sugar, and serve hot.

BEIGNETS

Steps:

• In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
• In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.
• In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
• Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
• In a wide, deep pot, heat the oil to 350 degrees F.
• Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
• Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
• Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
• Serve hot!!!!!

BEIGNETS WITH QUICK HOMEMADE BLACKBERRY JAM

Steps:

• Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes.
• Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.
• Heat the oil in a medium pot or deep fryer until it registers 350 degrees F on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the jam.
• Jam:
• Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to a bowl and let come to room temperature.

SPRINGTIME BEIGNETS & BERRIES

Steps:

• Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended., Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover; refrigerate 4 hours or overnight., Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar. If desired, serve with assorted berries and whipped topping.

BRUNCH BEIGNETS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon zest, vanilla and, if desired, brandy; stir into dry ingredients just until combined. Beat egg whites on medium speed until soft peaks form; fold into batter., In a cast-iron or electric skillet, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Serve warm.

BEIGNETS WITH MISSISSIPPI BLUEBERRY SAUCE

Steps:

• Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
• To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl.
• Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
• Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy.
• Adjust the heat to maintain the temperature at 325°F Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open.
• Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
• Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.