Beignets with butterscotch sauce

Yield: 6 Servings

Ingredients:

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

Instructions:

all-purpose Vegetable oil Sugar confectioners' sifted 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 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.