Preparation:
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.
*** 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 |
