Beignets With Butterscotch Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Water,warm, 105-115F.
1 package: Active dry yeast,
4: Eggs, at room temperature
1/2 cup: Butter or margarine, softened
1/3 cup: Sugar,
2 tsp: Orange rind, grated
1 tbsp: Rum,
1/2 tsp: Vanilla,
1/2 tsp: Salt,
4 cup: Flour, all-purpose
Vegetable oil,
Sugar, confectioners,sifted
BUTTERSCOTCH SAUCE
3/4 cup: Brown sugar, light
1/4 cup: Corn syrup, light
1 tbsp: Butter or margarine,
1/4 cup: Half-and-half,
1/2 tsp: Vanilla,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp