1/4 c Water, warm (105-115°F)
1 pk Active dry yeast
4 Eggs, at room temperature
1/2 c Butter or margarine,softened
1/3 c Sugar
2 t Orange rind, grated
1 T Rum
1/2 t Vanilla
1/2 t Salt
4 c Flour, all-purpose
Vegetable oil
Sugar, confectioners', sifted
-----------------------------BUTTERSCOTCH SAUCE-----------------------------
3/4 c Brown sugar, light
1/4 c Corn syrup, light
1 T Butter or margarine
1/4 c Half-and-half
1/2 t 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 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°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.
