Try this Beignets with Butterscotch Sauce recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (496g) | ||
Recipe Makes: 6 | ||
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Calories: 1151 | ||
Calories from Fat: 402 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 21.3g | 107 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 775.9mg | 239 % | |
Sodium 396.9mg | 14 % | |
Potassium 507.3mg | 13 % | |
Total Carbohydrate 157.5g | 46 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 155g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1151
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