Amount
Ingredient
Preparation



1/4
cup
water

warm,  (105-115'F.)



1
package
yeast, active dry





4
each
eggs

at room temperature



1/2
cup
butter

or margarine, softened



1/3
cup
sugar





2
teaspoons
orange rind

grated



1
tablespoon
rum





1/2
teaspoon
vanilla extract





1/2
teaspoon
salt





4
cups
flour, all-purpose





1
x
vegetable oil





1
x
confectioners' sugar







---

Butterscotch  Sauce



3/4
cup
brown sugar, light





1/4
cup
corn syrup, light





1
tablespoon
butter

or margarine



1/4
cup
cream, half and half





1/2
teaspoon
vanilla extract

 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 2 minutes.

1. 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.