Beignets with Butterscotch Sauce
Submitted by taffy5005
Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.
YIELD
6 servingsPREP
50 minCOOK
10 minREADY
60 minThese aren’t your basic beignets.
The dough is enriched with butter, eggs, a splash of rum, and orange zest, giving each fried round a tender crumb and a fragrance that fills the whole kitchen.
But the real star here is the butterscotch sauce: brown sugar, corn syrup, butter, and half-and-half simmered into a warm, pourable caramel that turns every bite into something borderline sinful.
Dust the hot beignets with powdered sugar, dunk into that golden sauce, and try not to eat the entire batch standing at the stove.
Kitchen Tips
- Chill the dough at least 2 hours, but overnight is even better. Cold dough is easier to roll and gives you cleaner cuts.
- Room temperature eggs matter. They blend more evenly into the butter and sugar, giving you a smoother, more uniform dough.
- Watch the butterscotch closely. It goes from bubbling to burnt in seconds. Stir constantly over low heat and pull it the moment it thickens.
- Serve the sauce warm. It thickens as it cools, so keep it on the lowest heat or rewarm gently before dipping.
Ingredients
Directions
Measure warm water into large warm bowl.
Sprinkle in yeast; stir until softened.
Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until smooth.
Gradually mix in 3½ cups flour until smooth.
Turn out onto lightly floured surface; knead in remaining ½ cup flour until smooth.
Cover; refrigerate 2 to 3 hours or overnight.
Punch down dough; turn out onto lightly floured surface and divide in half.
Roll out each half to ⅜ inch thickness; cut into 1 ¾ inch rounds.
Cover; let stand 20 minutes.
In large skillet, heat oil (1 inch deep) to 375℉ (190℃)F.
Fry beignets 2 to 3 minutes, turning once, until golden brown on both sides.
Drain on paper towels and sprinkle with confectioners’ sugar.
Serve warm with Butterscotch Sauce.
*** BUTTERSCOTCH SAUCE *** 1. Combine brown sugar, corn syrup and butter in saucepan.
Bring to a boil over low heat, stirring constantly.
Remove from heat and stir in half-and-half and vanilla.
Serve warm.
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