Beignets with Butterscotch Sauce
Cuisine: Cajun
Author: Epicurus.com Kitchens
Ingredients
  • 1/4 Cup water, warm (105 to 115 degrees F.)
  • 1 package active dry yeast
  • 4 eggs,at room temperature
  • 1/2 Cup butter,softened
  • 1/3 Cup sugar
  • 2 teaspoons orange rind, grated
  • 1 Tablespoon rum
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 4 Cups flour, all-purpose
  • vegetable oil
  • sugar, confectioners', sifted
Butterscotch Sauce:
  • 3/4 Cup brown sugar, light
  • 1/4 Cup corn syrup, light
  • 1 Tablespoon butter
  • 1/4 Cup half-and-half
  • 1/2 teaspoon vanilla
Instructions
  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 degrees 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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/beignets-with-butterscotch-sauce/6780/