Beignets with Butterscotch Sauce

Directions

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.