Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           water -- warm(105-115'f.)
   1      package       active dry yeast
   4                    eggs -- at room temperature
     1/2  cup           butter or margarine -- 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 or margarine
     1/4  cup           half-and-half
     1/2  teaspoon      vanilla

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