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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup water -- warm(105-115'f.)

  3. 1 package active dry yeast

  4. 4 eggs -- at room temperature

  5. 1/2 cup butter or margarine -- softened

  6. 1/3 cup sugar

  7. 2 teaspoons orange rind -- grated

  8. 1 tablespoon rum

  9. 1/2 teaspoon salt

  10. 4 cups flour -- all-purpose

  11. vegetable oil

  12. sugar -- confectioners',

  13. -- sifted **butterscotch sauce**

  14. 3/4 cup brown sugar -- light

  15. 1/4 cup corn syrup -- light

  16. 1 tablespoon butter or margarine

  17. 1/4 cup half-and-half

  18. 1/2 teaspoon vanilla

Instructions Jump to Ingredients ↑

  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 375F.

  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.

  14. ** BUTTERSCOTCH SAUCE **

  15. Combine brown sugar, corn syrup and butter in saucepan.

  16. Bring to a boil over low heat, stirring constantly.

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

  18. Serve warm

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