Beignets with Butterscotch Sauce
yeast, active dry
at room temperature
or margarine, softened
brown sugar, light
light corn syrup
light cream (half&half)
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.