Beignets With Butterscotch Sauce Recipe - Cooking Index
Beignets With Butterscotch Sauce Recipe - Cooking Index
| 1/4 cup | 59ml | Water - warm(105-115'f.) |
| 1 | Active dry yeast | |
| 4 | Eggs - at room temperature | |
| 1/2 cup | 99g / 3.5oz | Butter or margarine - softened |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 2 teaspoons | 10ml | Orange rind - grated |
| 1 tablespoon | 15ml | Rum |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 cups | 250g / 8.8oz | Flour - all-purpose |
| Vegetable oil | ||
| Sugar - confectioners', sifted | ||
| Butterscotch Sauce | ||
| 3/4 cup | 120g / 4.2oz | Brown sugar - light |
| 1/4 cup | 82g / 2.9oz | Corn syrup - light |
| 1 tablespoon | 15ml | Butter or margarine |
| 1/4 cup | 59ml | Half-and-half |
| 1/2 teaspoon | 2.5ml | 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 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:
Paul Prudhomme
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