French Beignets with Wild Blueberry Balsamic Reduction

½ cup boiling water
2 tbsp. Unsalted butter
¼ cup sugar
½ tsp. salt
⅓ whole milk
½ pkg yeast
¼ cup warm water
2 eggs, beaten
3 ¾ cups sifted flour
Powdered sugar, for dusting
1 cup aged blueberry balsamic

Pour ½ cup boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in ¼ cup warm water. Add to milk mixture with the beaten eggs. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with wax paper and a cloth; chill until ready to use. Roll dough to ¼ inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown, turn and brown on the other side. Drain, sprinkle with powdered sugar. Makes around 2 dozen.
For the wild blueberry balsamic reduction:
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have ½ cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.

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