Beignets With Butterscotch Sauce

Measure warm water into large warm bowl.

Sprinkle in yeast; stir until softened.

Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until smooth.

Gradually mix in 3 1/2 cups flour until smooth.

Turn out onto lightly floured surface; knead in remaining 1/2 cup flour until smooth.

Cover; refrigerate 2 to 3 hours or overnight.

Punch down dough; turn out onto lightly floured surface and divide in half.

Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch rounds.

Cover; let stand 20 minutes.

. In large skillet, heat oil (1 inch deep) to 375F.

. Fry beignets 2 to 3 minutes, turning once, until golden brown on both sides.

. Drain on paper towels and sprinkle with confectioners' sugar.

. Serve warm with Butterscotch Sauce.

** BUTTERSCOTCH SAUCE **

Combine brown sugar, corn syrup and butter in saucepan.

Bring to a boil over low heat, stirring constantly.

Remove from heat and stir in half-and-half and vanilla.

Serve warm.