Beignets with butterscotch sauce

Yield: 6 servings

Measure Ingredient
¼ cup Water,warm(105-115'F.)
1 pack Active dry yeast
4 \N 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
\N \N Vegetable oil
\N \N Sugar,confectioners',sifted
¼ cup Half-and-half
½ 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 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.


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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