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Beignets with Butterscotch Sauce















Trans-fat Free, Good source of fiber


¼ cup water
warm, (105-115'F.)
1 package yeast, active dry
4 large eggs
at room temperature
½ cup butter
or margarine, softened
cup sugar
2 teaspoons orange zest
1 tablespoon rum
½ teaspoon vanilla extract
½ teaspoon salt
4 cups all-purpose flour
1 x vegetable oil
1 x powdered sugar
Butterscotch sauce
¾ cup brown sugar, light
¼ cup light corn syrup
1 tablespoon butter
or margarine
¼ cup light cream (half&half)
½ teaspoon vanilla extract


  1. Measure warm water into large warm bowl.

  2. Sprinkle in yeast; stir until softened.

  3. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until smooth.

  4. Gradually mix in 3½ cups flour until smooth.

  5. Turn out onto lightly floured surface; knead in remaining ½ cup flour until smooth.

  6. Cover; refrigerate 2 to 3 hours or overnight.

  7. Punch down dough; turn out onto lightly floured surface and divide in half.

  8. Roll out each half to ⅜ inch thickness; cut into 1 ¾ inch rounds.

  9. Cover; let stand 20 minutes.

  10. In large skillet, heat oil (1 inch deep) to 375℉ (190℃)F.

  11. Fry beignets 2 to 3 minutes, turning once, until golden brown on both sides.

  12. Drain on paper towels and sprinkle with confectioners' sugar.

  13. Serve warm with Butterscotch Sauce.

*** BUTTERSCOTCH SAUCE *** 1. Combine brown sugar, corn syrup and butter in saucepan.

  1. Bring to a boil over low heat, stirring constantly.

  2. Remove from heat and stir in half-and-half and vanilla.

  3. Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 61333% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 381mg 16%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 10%
Sugars g
Protein 27g
Vitamin A 15% Vitamin C 2%
Calcium 5% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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