astray recipes: Beignets with butterscotch sauce

Categories: Cajun/creol; Desserts
Yield: 6 servings

Measure	Ingredient
¼ cup	Water,warm(105-115'F.)
1 pack	Active dry yeast
4	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.

beignets with butterscotch sauce