beignets with butterscotch sauce

Categories
Cajun/creol
Desserts
Yield
6 servings
MeasureIngredient
¼ cup Water,warm(105-115'F.)
1 pack Active dry yeast
Eggs,at room temperature
½ cup Butter or margarine,softened
⅓ cup Sugar
2 teaspoons Orange rind,grated
¾ cup Brown sugar,light
¼ cup Corn syrup,light
1 tablespoon Butter or margarine
1 tablespoon Rum
½ teaspoon Vanilla
½ teaspoon Salt
4 cups Flour,all-purpose
  Vegetable oil
  Sugar,confectioners',sifted
¼ cup Half-and-half
½ teaspoon Vanilla

BUTTERSCOTCH SAUCE

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'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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