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Receta Beignets With Butterscotch Sauce
by Global Cookbook

Beignets With Butterscotch Sauce
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Ingredientes

  • 1/4 c. Water,hot(105-115'F.)
  • 1 pkt Active dry yeast
  • 4 x Large eggs,at room temperature
  • 1/2 c. Butter or possibly margarine,softened
  • 1/3 c. Sugar
  • 2 tsp Orange rind,grated
  • 1 Tbsp. Rum
  • 1/2 tsp Vanilla
  • 1/2 tsp Salt
  • 4 c. Flour,all-purpose Vegetable oil Sugar,confectioners',sifted
  • 3/4 c. Brown sugar,light
  • 1/4 c. Corn syrup,light
  • 1 Tbsp. Butter or possibly margarine
  • 1/4 c. Half-and-half
  • 1/2 tsp Vanilla

Direcciones

  1. Measure hot water into large hot bowl.
  2. Sprinkle in yeast; stir till softened.
  3. Add in Large eggs, butter, sugar, orange rind, rum, vanilla and salt; beat till smooth.
  4. Gradually fold in 3 1/2 c. flour till smooth.
  5. Turn out onto lightly floured surface; knead in remaining 1/2 c. flour till smooth.
  6. Cover; chill 2 to 3 hrs or possibly 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 min.
  10. In large skillet, heat oil (1 inch deep) to 375'F.
  11. Fry beignets 2 to 3 min, turning once, till golden on both sides.
  12. Drain on paper towels and sprinkle with confectioners' sugar.
  13. Serve hot with Butterscotch Sauce.
  14. BUTTERSCOTCH SAUCE***
  15. Combine brown sugar, corn syrup and butter in saucepan.
  16. Bring to a boil over low heat, stirring constantly.
  17. Remove from heat and stir in half-and-half and vanilla.
  18. Serve hot.