Beignets With Butterscotch Saucecajun, dessert 1/4 cup water,warm(105-115'f.) 1 pkg active dry yeast 4 eggs,at room temperature 1/2 cup butter or margarine,softened 1/3 cup sugar 2 teaspoon orange rind,grated 1 tablespoon rum 1/2 teaspoon vanilla 1/2 teaspoon salt 4 cup flour,all-purpose 1 vegetable oil 1 sugar,confectioners',sifted ----BUTTERSCOTCH SAUCE---- 3/4 cup brown sugar,light 1/4 cup corn syrup,light 1 tablespoon butter or margarine 1/4 cup half-and-half 1/2 teaspoon vanilla 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 3 1/2 cups flour until smooth. 5. Turn out onto lightly floured surface; knead in remaining 1/2 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 3/8-inch thickness; cut into 1 3/4-inch rounds. 9. Cover; let stand 20 minutes. 10. In large skillet, heat oil (1 inch deep) to 375'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. 2. Bring to a boil over low heat, stirring constantly. 3. Remove from heat and stir in half-and-half and vanilla. 4. Serve warm. |
