Title: Beignets with Butterscotch Sauce
Categories: Creole Dessert
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
		Sugar,confectioners',sifted
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 rounds.

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.

*** 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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