Beignets With Butterscotch Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cajun | Cajun, Desserts | 6 | Servings |
INGREDIENTS
| 1/4 | c | Water, warm105-115'F. |
| 1 | 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 | ||
| 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 |
INSTRUCTIONS
Measure warm water into large warm bowl. Sprinkle in yeast; stir until softened. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until smooth. Gradually mix in 3 1/2 cups flour until smooth. Turn out onto lightly floured surface; knead in remaining 1/2 cup flour until smooth. Cover; refrigerate 2 to 3 hours or overnight. Punch down dough; turn out onto lightly floured surface and divide in half. Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch rounds. Cover; let stand 20 minutes. In large skillet, heat oil (1 inch deep) to 375'F. Fry beignets 2 to 3 minutes, turning once, until golden brown on both sides. Drain on paper towels and sprinkle with confectioners' sugar. Serve warm with Butterscotch Sauce. *** BUTTERSCOTCH SAUCE *** Combine brown sugar, corn syrup and butter in saucepan. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in half-and-half and vanilla. Serve warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 615
Calories From Fat: 208
Total Fat: 23.6g
Cholesterol: 165mg
Sodium: 268.8mg
Potassium: 145.2mg
Carbohydrates: 86.1g
Fiber: 2.3g
Sugar: 22.6g
Protein: 13g