Beignets with Butterscotch Sauce
Yield
6 servingsPrep
50 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
warm, (105-115'F.) |
|
| 1 | package |
yeast, active dry
|
|
| 4 | large |
eggs
at room temperature |
|
| ½ | cup |
butter
or margarine, softened |
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
warm, (105-115'F.) |
|
| 1 | package |
yeast, active dry
|
|
| 4 | large |
eggs
at room temperature |
|
| 118 | ml |
butter
or margarine, softened |
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 15 | ml |
rum
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 946 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
powdered sugar
|
*
|
| Butterscotch sauce | |||
| 177 | ml |
brown sugar, light
|
*
|
| 59 | ml |
light corn syrup
|
|
| 15 | ml |
butter
or margarine |
|
| 59 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
vanilla extract
|
|
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.
