August 19, 2021

Sugar-Dusted Blueberry-Filled Beignets

Sugar-Dusted Blueberry-Filled Beignets are our new absolute favorite doughnut! When these come out of the oil, they are so light and fluffy, and super delicious. We love these beignets for several reasons. First of all, I make the dough in the bread machine, which is so easy. Secondly, these beignets have a yummy blueberry filling. Thirdly, I love that I can bake or fry them. And, lastly, I love how utterly scrumptious every powdered sugar bite tastes.

The Equipment I Used

A Bread Machine- I used my Zojirushi bread machine to make the dough.
An Instant Read Thermometer- Use this to test the temperature of your warm milk.
A Food Scale- For perfect results every time, weigh your flour and sugar.
A Pastry Bag- Use this to put the blueberry filling in the beignets. Or, use a knife to make a hole in the beignet, and a plastic bag as a pastry bag. Or, just dip each beignet in the filling.
A Deep Fry Thermometer- Use this to measure the temperature of your oil.
A Dutch Oven- I used my Staub Dutch oven to fry these donuts.

The Ingredients Needed for Sugar-Dusted Blueberry-Filled Beignets

Blueberries- I used frozen Maine blueberries. Their small size makes it easier to stuff the beignets.
Yeast- Be sure and use active dry yeast, not quick rising yeast.
Oil- Use vegetable oil. I like Crisco.
Flour- Be sure and use all purpose flour.
Milk- Use whole milk, now low fat or skim.

How I Made my Beignets

First, I made my dough in the bread machine.
While the dough rose, I ran to the store to buy blueberries.
Next, I rolled out the dough and cut the donut squares.
Then, after a second rise, I heated my oil to exactly 350 degrees.
Finally, I fried the donuts in batches. Then, I filled them with the filling and dusted them with sugar.

If you love beignets, you need to try these ethereal Sugar-Dusted Blueberry-Filled Beignets.

Bread Machine Blueberry-Filled Beignets

Beignets with a blueberry filling, with dough made in the bread machine.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Rising time 2 20

Total Time 2 55

Course Bread

Cuisine Creole

Servings beignets

Calories 60 kcal

Equipment

Bread Machine

Ingredients

1 cup whole milk
2 tbsp. unsalted butter, sliced
1 large egg
⅓ cup granulated sugar (66g)
3½ cups all purpose flour (420g)
1½ tsp. active dry yeast
1 tsp. vanilla extract
1 tsp. kosher salt
4 cups vegetable oil
½ cup powdered sugar

For the Blueberry Filling:

2⅔ cups frozen Maine blueberries
⅔ cup granulated sugar (132g)
3 tbsp. cornstarch

Instructions

Heat the milk in a small saucepan over medium heat, just until bubbles start to appear across the surface. Add the butter to the pot and remove it from the heat. Let it cool to 105 degrees.
Add the following ingredients to your bread machine, in the order suggested by your manufacturer: the cooled milk and butter, flour, yeast, salt, sugar, egg, and vanilla. Process on the dough cycle.
On a floured board, roll the finished dough out into a quarter inch thick rectangle. Cut the dough into 32 two inch squares. Place the squares on 2 parchment lined, flour dusted baking sheets. Cover the pan loosely with plastic wrap and let it rise in a warm place for 30 minutes.
Meanwhile, make the Blueberry Filling. Just combine all the ingredients in a three quart saucepan and cook until it heats up, simmers, and thickens. Stir occasionally and then set aside to cool.
Also, in a enameled cast iron Dutch oven heat two inches of vegetable oil to 350 degrees. Fry the beignets, about four at a time, on both sides, for about three minutes, or until they're golden brown. Be sure and maintain a constant 350 degree temperature. Drain over a wire rack.
If you prefer, bake the beignets at 400 degrees for 12 minutes.
Using a pastry bag, fill each beignet with about a tablespoon of blueberry filling.
Dust the filled beignets with the powdered sugar and serve right away.