Beignets with butterscotch sauce
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Beignets with butterscotch sauce
  Butterscotch    Cajun    Sauces  
Last updated 6/12/2012 1:08:18 AM. Recipe ID 34726. Report a problem with this recipe.
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      Title: Beignets with butterscotch sauce
 Categories: Cajun, Desserts
      Yield: 6 Servings
    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 ts Orange rind,grated
      1 tb Rum
    1/2 ts Vanilla
    1/2 ts Salt
      4 c  Flour,all-purpose
           Vegetable oil

MMMMM---------------------BUTTERSCOTCH SAUCE--------------------------
    3/4 c  Brown sugar,light
    1/4 c  Corn syrup,light
      1 tb Butter or margarine
    1/4 c  Half-and-half
    1/2 ts 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
  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.
  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.

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Recipe ID 34726 (Apr 03, 2005)

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