Bread Machine Blueberry-Filled Beignets
Beignets with a blueberry filling, with dough made in the bread machine.
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.
Nutrition
Calories: 60kcal
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