1/4 c Water,warm(105-115'F.) 1 pk Active dry yeast 4 Eggs,at room temperature 1/2 c Butter or margarine,softened 1/3 c Sugar 2 t Orange rind,grated 1 T Rum 1/2 t Vanilla 1/2 t Salt 4 c Flour,all-purpose Vegetable oil Sugar,confectioners',sifted -----------------------------BUTTERSCOTCH SAUCE----------------------------- 3/4 c Brown sugar,light 1/4 c Corn syrup,light 1 T Butter or margarine 1/4 c Half-and-half 1/2 t 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.
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