1/4 c  Water,warm(105-115F.)
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 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.