Beignets

This recipe is now a family tradition for xmas morning! Of course...it is going to be made way more often than once a year...I'd be hard pressed to pick out which was Cafe Du Monde's (fresh in the cafe) and which was this recipe in a taste test. There is a STEP MISSING from the recipe and it is crucial!! After you have allowed the dough to rise punch out the dough flatten and then allow to rise a SECOND time...only needs to be for an hour. This will ensure the beignets are full and fluffy inside and not flat and well...not fluffy inside. Cheers, Dane

Anything French in nature can be daunting...(even French toast for me sometimes)! However, these aren't really that hard to make! Here are some things I learned from this recipe which may seem like a no-brainer to many, but I wasn't really sure having not ever fried in oil before. *Use a quart saucepan - not a frying pan. I know, seems silly, but maybe this will help someone. *I didn't use an entire packet of yeast, but am wondering if it really would have mattered much. It calls for 2 1/4 tsp and there's a bit more than that in the packet. *Don't just wait for the beignets to float to the top, they really need to plump. Make sure you flip them over so one side won't over cook. *Don't cut the pieces too small - they'll cook too quickly and not plump. *I didn't refrigerate the first "test" round and they turned out 90% correct. The second batch - fine - after refrigeration. *Am certain that butter would be fine instead of shortening. It's really just needing the fat component in the recipe at that point. *I used wax paper and a dusting of flour to pat out my dough. I used a pizza cutter to make the squares. *Be sure to use a paper bag with powdered sugar to toss/shake the cooked beignets. Super easy and less mess. Don't use a ziploc - they will stick to the sides. I hope this helps other beignet novices out there! I will make these again each year for Mardi Gras!

Excellent recipe that everyone from small children to grandparents love. I SUBSTITUTED BUTTER FOR SHORTENING because they have found that trans fats (hydrogenated oils like shortening and margarine) are unhealthy. Otherwise, they were excellent, easy, and kept in the fridge for about a week as a ball of dough. This recipe yields a lot more than 10 servings, I think.

Didn't have evaporated milk, so I did the cardinal sin, and replaced it with sweetened condensed. Turned out beautifully. Just needed to get the chicory coffee out. :) Great recipe.

I am a Yankee farm girl who married a ragen cajun LOL. I had very little knowledge of traditional New Orleans food. I made these for my husband and asked him what he thought. He danced around and yelled BON BON and gave me a big kiss. He grabbed a plate full a cup of coffee and headed to his favorite chair! He looked like a four year old who just got a puppy for christmas! Guess that about says it all! Thanks so much, you saved my yankee hide! LOL

Yum!! This was so easy. I didn't refrigerate this dough at all and it was still easy to work with. I was able to inject creme and jelly filling in these too because they puff nicely. If you have a doughnut cutter, roll the dough to about 1/2 inch, they make great doughnuts too.

These remind me somewhat of Funnel Cake, these are less messy and very good. Great with a little added vanilla extract and sprinkled with cinnnamon/sugar! Could pipe in French Cream Filling or Almond Custard Filling found on this site (fruit/fruit fillings would be good also)

These were great, light and fluffy. They reminded me more of what I got in New Orleans at Cafe du Monde than their mix does. Thanks for the great recipe!

Keeping the oil just right was kind of tricky. Too hot and they don't get crispy, too cold and they don't puff up. Once I got the right temperature they were great. I have to say I liked the ones in New Orleans better, but maybe that's because I didn't have to do the work.

I've never had a beignet from New Orleans but I have always had great reviews on this recipe. Several have asked for the recipe, they're great!

i'm from new orleans and must say this recipe is as close to the real deal as they come,,,,

Great! Reminded my husband and me of sitting at Cafe du Monde in the Big Easy. Only thing is, as written, the beignets are a little bland. I added 1 cup of confectioners sugar. Maybe a little vanilla extract would help, too? But, the texture is to die for, so I still give it 5 stars. Oh, also, it doesn't seem to make sense to put a yeast dish in the fridge, but don't worry. The yeast is more for the yeasty flavor than the rising ability. I put it in the fridge overnight and it still rose a little. Also, don't be afraid to add up to an extra cup of flour to make it into a workable dough--it didn't affect the quality of mine at all. Thanks for a great version of this secret recipe!

wonderful, light and yummy! i used butter, and they were very good. i used my 'fry-baby', and they cooked up in just minutes. my batch made waaaaay more than i thought it would, so i have followed another reviewers suggestion and made up some cinnamon rolls. they are rising in the fridge to bake off in the morning. thanks for an excellent recipe! UPDATE: the cinnamon rolls were unbelievable! so delicious, yeasty, moist, the best i have ever had. made the beignets again for a large group, and they all raved--especially the ones who had eaten the ones at cafe du monde. thanks so much for this recipe, i am making the dough now for a batch of cinnamon buns!

I loved these. I think they were better than the beignets they serve up the street from my house. Just make sure you add about 1-2 Tablespoons (yes I said tablespoons) of vanilla, it will give it the kick it needs and use more powdered suger. Another note, make sure the dough is not too thick when you roll it out, or they will be too doughy in the inside.

I agree with the others that said this was a bland dough. I even added some vanilla extract into the mix. If i tried these again, i would add more sugar, salt, and butter (instead of shortening). This makes a ton of dough; I halved the batch and will end up making around 30-40 of them. Make sure they are rolled out relatively thin, they poof up quite a bit. My husband thought they were better with maple syrup on top of the powdered sugar on them.

Wow...my husband and daughter loved having a New Orleans type breakfast this morning, complete with a chickory blend of coffee that I happened to have. Been to Cafe DuMonde too many times to count and they said these were even better. For most of them, I used the traditional powdered sugar, and a few with cinnamon/sugar mixture. After cutting them with a pizza cutter, I let them sit for about 15 minutes while finishing up the bacon and when they cooked, they quadrupled in size--just beautiful. I am definitely going to take the previous reviewer's advise and make cinnamon-pecan rolls with the rest tomorrow. And maybe next time a spinach/mushroom type mixture since it's not sweet unless coated with sugar. This is absolutely a great find.

I did not enjoy this recipe. It was easy, if a bit time consuming, to make. I found the beignets were very bland. My husband liked them, though, so that's why I gave it 4 stars. Next year I'm going to Mardi Gras, so then I can try the original.

Made beignets one morning and they were very good but had lots of dough sitting in the fridge for more than a week. I read another reviewer who said the dough makes great cinnamon rolls so I decided to try. The dough rolled out beautifully even though it was in the fridge under plastic wrap for at least 10 days. It took a little longer for them to rise but they are in the oven now and looking delicious. Amazing.

DELICIOUS! THANKS, GEORGIEANNA

This is great recipe .I used a brown lunch bag filled with powdered sugar . It remind's me of Cafe Du Monde's beignets in New orleans . I like to eat beignets with Chicory coffee .

Wow!!!! These were sooooooooooo yummy!! I'm catering a series of dinners, and we had a Mardi-Gras themed dinner on Mardi Gras (duh), and I couldn't figure out what to make for dessert. Then I came across this recipe! How could I forget beignets? I made a double batch of the dough, put it in the fridge, and then rolled them out and fried them out fresh at the dinner. They were a monster hit. However, the recipe serving size is waaaaay off! I almost made a triple recipe because I was cooking for 50-60 people. I'm glad I only made a double recipe! I was frying up beignets for over an hour, and probably got 150 - 200 out of this, if I had to guess. But don't worry, every last one got eaten about 20 seconds after getting dusted with powdered sugar :) I did add a touch of cinnamon to the powdered sugar. Wonderful!!!

lol in colorado we call these sopapillas and we put honey on them. Beignets were always mentioned in one of my favorite series of books so i had to try and make them. surprisingly very easy and yummy. also if you use a pizza slicer to cut it goes very fast and easy!!

Very nice. Not too much work either since you break up the work from the night to the morning. That being said... this did make an awful lot though. 10 servings??? WOW. I found the exact same recipe elsewhere online and it says that it makes FIVE DOZEN. I will probably half this recipe next time. Thank you for sharing.

Made these today. The only modification I made, other than halving the recipe.. was adding 1 tsp of vanilla. Everyone raved about them!!! My only problem was that some of them didn't puff up. I know that probably had to do w/my inexperience frying things, and I only let them sit in the fridge for about an hr, so I didn't knock a star off. LOL.

This recipe pleased a crowd of beignet-lovers for Christmas breakfast. Thanks so much for the recipe! I am a believer in trying a recipe as it's written when I first make it, and make adjustments in subsequent attempts. But after reading reviewer comments, I did add one teaspoon of vanilla. Perfect!

This recipe is a good beignet recipe. Its a good idea to follow this recipe and chill the dough for 24 hours instead of letting it rise like other recipes. Adding vanilla was a great idea but it needs to be more than half a teaspoon, otherwise you can't taste it. When I made them I made about 5 dozen if they are cut into two by two squares. But it depends on how thin the dough is rolled out and the size of the squares. Cook them in the oil for about 30 seconds on each side in 360 degree oil. Super Yummy! Love them!

Delicious! Only comment is that I made a half batch and it makes a TON of beignets. Not sure what a portion is, but I probably could have made 50 or so from a half batch...

Yummy! I don't have anything to compare this to since I've never had a beignet before. But these are so good. Lightly crispy on the outside and soft and yummy on the inside. I didn't have any evaporated milk and I was out of milk so I used heavy cream, its all I had. Also subbed butter for the shortening. Again because its what I had. The dough is super sticky so make sure that you really flour everything real well or you will frustrate yourself trying to scrape the dough off the table and the rolling pin and yourself!

Okay. My 3 year old daughter LOVES The Princess & The Frog...she asked if I could make these, so I found this recipe. This was my FIRST ever attempt at both making anything using yeast/rising AND first time ever deep frying! It came out beautifully!!! I didn't have any confectioners' sugar, so I made a granulated sugar/cinnamon mixture to roll them in, it was verrrry good. Almost like a mix between a doughnut and a churro! Also, instead of cutting them into squares, I used a little cup that was about 2" in diameter and just used it like a cookie cutter...this made the process VERY fast! It made about 60-70 beignets. Next time, I'm going to try the powdered sugar. Thanks for the great recipe and for helping me break my yeast and frying phobia, my husband will be very happy. =)

My son is allergic to eggs to I took out the real eggs and changed it to 3 TBS of vegie oil, 3 TBS water & 2 tsp of baking powder. He LOVED them and so did the rest of my family and my neighbors. I had enough to share!

Wow! To the people saying this recipe is bland, you are obviously NOT from Louisiana! They are not supposed to really have a flavor! That's what the powdered sugar is for! I thought these were delicious!

I've never been to New Orleans so I have nothing to compare these with. That being said, how can you go wrong??? It's fried dough! I was looking for something to meet the "fried in oil" tradition of Hanukkah without my inlaws tradition of Dunkin' Donuts; hence the beignets. The dough was very easy to work with and I rolled these out and had them cut up and ready to go hours before dessert. That way they were fresh and hot and oh so yummy when were were ready for dessert. I made these last night dusted with powdered sugar but had way too much dough for our small family so I covered and fridged the rest for the next day (if you do this, make sure they are well dusted top and bottom with flour so they don't stick). Today I fried up some more (they puffed up just as lovely as yesterday) and sprinkled them with granulated sugar, perhaps tomorrow I'll try cinnamon sugar. My hubby who misses his traditional D.D. jelly donut put jelly in the middle of 1 uncooked piece of beinet dough and topped with another piece of dough and pinched it all the way around and fried it up, then dredged in sugar. YUMMY! My son just came in from college class and threw in a few to fry for a snack and he concurs, 5 stars!!We have definitely left beignet tradition but I love a recipe that I can play with and create my own twist. Thanks Regina, my who family enjoyed playing with this!

Excellent and much more simple than I thought! I dipped them in "Custard Sauce" found on this site. Delicious!

The word beignet (pronounced bey-YAY) comes from the early Celtic word bigne meaning "to raise." It is also French for "fritter." Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. After being fried, they are sprinkled with sugar or coated with various icings. No matta how ya do it its yum!

This was a great substitute recipe. I usually buy the mix from a local dealer that handles Cafe du Monde products. They were out of the mix due to the hurricane and so I tried this recipe. Very yummy. My only suggestion would be to put the powdered sugar in a brown lunch bag, place the beignets in the bag and shake.

My family absolutely love these. I made them right after we saw The Princess and the Frog, as requested by my 5-yo daughter. They are now a family favorite! I will be making the dough with her this afternoon and then cook them tonite for dessert. Just make sure your oil is NICE and HOT! Love them!!

These turned out great!! I read all reviews before I made them to learn from those who had already. The only change I made to the recipe was adding just a tad of vanilla. I took the advice of someone who reviewed previously and punched the dough down the next morning and gave it another hour to rise. I feared the sticky mess I would create in the kitchen and therefore did not roll and cut the dough. I spooned it out and made in ball forms of about an inch. It made tons! Shared with several neighbors who were all delighted! I made half with powdered sugar and half with cinnamon sugar. Definitely will make again. Next time will try to roll and cut in squares! My hubby is from New Orleans and loved them!

The dough could use some spices to bring out a little flavor. I think next time I'll add some lemon or orange peel.

This recipe is heaven. Thanks so much.

Kimberely, your photo is beautiful and very professional looking! I made these last Spring when my sister got me some Chicory coffee from New Orleans. I have never had the famous ones in New Orleans, so I didn't have anything to compare them to. I thought they were very good, my husband thought they were a bit doughy.

Make sure to roll 'em out 1/4 inch, not too thick. Then let 'em rise awhile so they won't be quite so dense.

fantastic! These make a TON! followed another posters advised and used the remaining dough to make cinnamon rolls 2 days later and they too were amazing, great texture/flavor. These are best made into smaller beignets than the ones they make at Cafe du Monde. and I need way more powder sugar, that might be a personal preference though. So yum! alone or dipped in thick hot chocolate or coffee. (my dad's from Louisiana & I lived in France, so I know what I'm talking about! :)

The best beignet recipe ever!! I tripled the powdered sugar though lol Everyone loved it!!! I'm from New Orleans and this is the closest thing to Cafe DuMonde... I was really missing home when I made these :)

Yummo, I can not make donuts but this recipe turned out great!

I have improved this already good recipe by cutting the sugar to 1/3rd cup and adding 3 teaspoons of malt powder plus a splash of vanilla extract. Fried in lard - what else? Yummy.

PERFECT! Made some today and they are so so so beautiful and delicious. I'm impressed and so is everybody. i halved the recipe and left dough in the fridge for 48hrs or longer as I realized I didn't have enough flour for rolling the dough and oil for frying ;p Love how 'light' they are, hollow inside and crunchy on the outside. words dont do these gems justice. I'm so thankful for this recipe. until my hubby and i can afford a trip to new orleans, we'll make these often ;) thank you thank you!!!

These were easy to make and delicious! Makes way more than the listed amount of servings, but otherwise a great recipe! Thanks!

I am from Louisiana and have been in Georgia for 8 years. I missed beignets so much and was unsuccessfull in finding a worthy recipe, but this one is wonderful! Tastes just like it did when we had them for school breakfast and at many dine-ins. Great Job! This one's a keeper!

My neighbors, hubby and kids all loved this recipe. My first batch (20) rose beautifully in the fridge. However, I rolled it out too thin so there was a crispy outside with nothing in the middle. I used the left over dough for cinnamon rolls (10 -fabulous) and another batch of beignets (40). The left overs don't rise as well after being in the freezer but rolling them out a little thicker sure helped the insides. Not as good as the Disneyland beignets we had last week...but fabulous!!

I was looking for the recipe from The Jazz Kitchen in Downtown Disney and noticed this recipe is very similar to the one posted on The Jazz Kitchen's website. My beignets didn't come out as fluffy or as soft as the one in DTD, but it was still good. Next time, I'm going to add a bit of vanilla (like others have suggested) and 1 more tbs of evaporated milk because my dough came out a little hard and dry. Maybe it's because I used my kitchen aid mixer to blend all the ingredients together...hand mixing dough always comes out with better results. Also, please note that this recipe is massive, even when I halved it. I need suggestions as to what to do with the extra dough!

This was quiet an experience. I had to figure out what size worked for me, but they were wonderful when I got the hang of it. I surprised my Zasha with these, as he always talks about "Beignets from Brocato's" in New Orleans, of which he has very fond childhood memories. Against such tough expectations, this recipe measured up. And that's saying a lot!

Blah

Another review from a south Louisiana native who knows what a beignet should taste like. This recipe was pretty good, but not the same as cafe du monde in NOLA nor the cajun village in Sorrento. With that in mind, it wasn't worth all the effort. I guess if I'm desperate for beignets, I might make it again someday, but it took at least 2 hours, maybe more, to make dough, roll it out, and then deep fry. Not to mention additional time for kitchen clean up (children + powdered sugar = total mess). Way too much time for me to invest in a recipe that falls short of the real thing. Also, I fried in canola oil, because that was all I had on hand, and I suspect that had something to do with the lack luster results. Vegetable oil probably would give a better taste.

Delicious! I've never heard of these so-called doughnuts before. They taste a bit bland without the sugar, but once you top 'em with it, great! I roll them in sugar while they're still warm so the sugar sticks to the doughnuts better. I love it that way. Thanks for sharing this recipe. Definitely will make again :0) *** update: this time i kicked it up a notch by coat the beignets with powdered sugar blitzed with nuts and cinnamon. they were superb!

These tasted awesome! They tasted really good warmed up. Drizzle with honey and sift on powdered sugar. Delish!

Delcious! The recipe is huge. I would say it makes 100 servings. Don't know what I will do with all the batter! Oh, yes I do. I'll make different shapes, sizes, make some cinnimon rolls. Such a nice fluffy outcome. I did add 2 Tablespoons Cook's Bourbon Vanilla and some Cook's Lemon. Wow! Any favorite flavor will be nice. For a rougher edge when some were about half cooked I removed them and opened them in half and placed them back into the hot oil... mmmm nice and held the powdered sugar so nicely in the crunchy crevices. Be nice to make a thin powdered icing to drizzle over them too... Even Chocolate in it... Drizzle melted chocolate morsels over some.... Great recipe

Hey, I used Paula Deen's recipe and they are exactly the same! The thinner you roll the dough squares, the more they puff up. But don't roll the dough out super thin, or the puffs will pop. The beignet themselves aren't really sweet, so add lots of powdered sugar!

Excellent! The recipe makes a large quantity. Almost as good as going to Cafe du Monde!

These Beignets were the best I've had with out actually going to Cafe Du Monde, I'm glad that I can still have warm, light beignets living in Montana! I couldn't figure out how long to chill for so I settled on about an hour and a half.

Very close to Cafe Du Monde beignets and very easy to prepare. (Much better than the mix they sell at Cafe Du Monde.) Now I have something to hold me over until the next time I get to New Orleans! Thank you.

excellent recipe! the only change I made was to put more than enough powdered sugar in a brown paper bag, put each beignet into the bag after sitting on paper towels, and shake them so that they are completely covered in the sugar. it's hard to be cafe du monde, but these are still wonderful and reminiscent of the originals. :)

F A B U L O U S!!!!! My husband ate about a dozen of these. I made only half the recipe and I still got alot. They are so light in the center and a bit cripsy on the outside......mmmm. I did add some vanilla extract to my batter. Delicious!!! I've made these so many times now and they NEVER fail to deliver. You can use powdered sugar, brown sugar or vanilla sugar to coat them. Hubby loves them with brown sugar. Delish!

i love them

Good recipe. Make sure to let the dough rise atleast once before refrigerating. When youget ready to us it let it warm a bit before frying. Makes big puffy beignets. Served them for Book Club when our monthly choice was "Zeitoun" set in New Orleans.

Made 1/2 batch today as a trial run for a Super Bowl party next weekend. Made the recipe exactly as printed and they came out great!! What I found out: make sure to roll the dough thin so they cook all the way through; flipping them a few times during cooking browns them evenly; remove them from the oil when they turn golden brown (we didn't like the more done ones); next time I'm going to add cinnamon to the dough for a different twist on the original. Thanks for sharing the recipe!

I made this recipe with my French students and they were in love! The whole hallway smelled like fried food though and I had to appease the other teachers by giving them lots of samples! I took the advice to let the dough rise again after punching it down the first time. I'm not sure what a difference it really made since it didn't rise much afterwards. I may try to grease the bowl before placing the dough in it to rise. It was difficult to scrape it off the sides.

Amazing! Easy recipe and taste so delicious......almost like the real thing in New Orleans! Family loved them!

My husband made these for dessert for Christmas & they were wonderful!!

Absolutely amazing!!!! I've never had the beignets in New Orleans but I think these taste great. They are like mini-fried doughs from fairs. The recipe yields a very large amount so I actually freeze a portion and make them later.

I loved these beignets...very tasty and easy to cook. BUT the amount in the recipe makes a HUGE amount...I made them for my baby shower and with 20+ people there were still leftovers. I would definitely recommend cutting the amounts (at least) in half.

These have turned out well for me. Taste like the ones I had in New Orleans

These beignets are really, really good. I've make them a couple times and though they are time consuming, they are so worth the effort. They only down side of this recipe (if it could be considered a downside), it makes a lot of beignets, so be prepared for leftovers.

Fabulous! I'll admit that I was nervous when I let the dough sit overnight and it looked like bread- but I fried it up and it was just like how I remember them tasting. The neighbors were impressed!

This was a fantastic recipe. I have never had beignets before, but this has sold me on them. I suggest making sure they turn dark brown when they are frying to make sure they are cooked inside. Will definitely make again.

These were awesome! The first couple I made them too big so it didn't get done in the middle but thereafter I got the hang of it! They really were great! Thanks!

These were so yummy, they make up a huge batch, but I couldn't keep them in the plate! Great for big family get togethers!

Really pretty easy to make, and my house full of teenagers loved it. I was more like meh. Kind of tasted like fried bread and less like a doughnut to me. I'll make it again because it's so easy and the kids were so happy. Might try cinnamon with the powedered sugar.

Makes a TON! Made up the dough the night before & rolled out and cut Christmas Morning. Half or Quarter the recipe next time!

I've made this recipe at least three times and then I started about changing it up a bit. I add a teaspoon of vanilla. When I roll out the dough I spread a cinnamon and raisin filling on the dough, as well as brown sugar, about a 1/4 inch of a loose sprinkling , roll it into a log, slice into 1/2 thick rounds, let them rise a bit and drop them in hot oil or place them on parchment paper and bake. Great breakfast rolls. I've also made a cinnamon raisin brown sugar loaf of of bread. I rolled out the 14x9 rectangle (1/4 to 1/2 inch thick)put butter on it and spread the topping. I roll up this up and place it seam side down in buttered bread pans...wow!! Update: I made another batch of dough this afternoon and rolled it out, cut them into beignet shape. I got out a paper plate and some parchment paper. I made a few layers of diamonds with parchment paper between each layer. I put a plate on top (upside down )secured them with a couple of rubber bands for freezing. Now I can cook up as few as I want each morning and they'll last about a month. Paul

They aren't to sweet, so my family really liked it. However, next time I'd add some cinnamon or something, the doughnuts were too plain for me.

I added vanilla to the dough as others suggested. I think I may have punched it down and let them rise too many times. They were not as light as I thought they would be. But, I am willing to try these goodies again!

Followed the recommendiations of letting it rise and also the cinammon roll dough. I have to say this in my new recipe for cinammon rolls. The secret to great cinammon rolls, fyi is brown sugar and real butter.

Superb! The trick is to let the dough rest enough and then roll it out thin, so the beignets puff up and end up more airy than doughy. That way, this recipe made us about 200 of them! (You can store the dough in the fridge for a couple of days if you don't want to make all of them at once. It only gets better.) We added some vanilla sugar we had in the house (made with real vanilla beans) to the confectioner's sugar dusting, and it just gave the beignets an ever so sophisticated fragrance and taste.

I made this as written, except I did punch down the dough and let it sit another 30-40 minutes before going on to the final step. The pastry is light, slightly crunchy and a wonderful texture, but I did think a little vanilla as others suggested would have given it the flavor I was looking for. Overall a great recipe. In my opinion it just needed a slight bit more sweetness other than the powdered sugar. Also, it makes a ton of dough. I am going to try making the cinnamon rolls tomorrow as another reviewer suggested, or maybe some funnel cakes for later tonight?

Great sleepover snacks AND for breakfast the next day!! Added 1/2 tsp vanilla as suggested in previous reviews. Tossed them in a cinnamon/sugar mixture in a brown paper bag and VOILA!! My kids L-O-V-E these and ask for them often. Good to know you don't have to use the whole batch but can save it in the fridge for another day.

Just made these yesterday and they were very good. I've never had actual beignets so do not have anything to compare. My kids helped "decorate" them. I gave one a brown bag with powdered sugar and one with cinnamon and sugar. Then for fun my son got a bowl of chocolate frosting we made and my daughter got a strawberry (she loves everything pink!). The whole time they kept saying how this was so much fun while their mouths were stuffed with a new beignet. Thanks for the recipe!

I made this recipe last night turned out awesome. when I rolled it out I cut it in to squares and then stuffed them with apple pie filling, fried them then covered in powder sugar I used the leftover dough we had to make cinnamon rolls as another suggested also very good. this recipe can be used for many different things and it is one I plan on using a lot.

Doubled the recipe for my ESL class. Made beignets 1 day and made cinnamon rolls today. recipe is easy and delicious. My students and family loved them.

after much thought I am giving this two stars and I will explain why. the dough turned out really awful and had to use almost another 3 cups of flour to get it to do anything and then all I could do was pinch it off and drop it in the frying pan. well I finished frying them handed one to the hubby to taste and they were all doughy on the inside. :( so I reheated the oil split them in half and went about frying them all over again. got about 20 done and the smoke detector started going off. apparently my oil DIDNOT want to try again. and i don't think i do either at least with this recipe. i am not even going to tell ya'll about the mess thats now in the kitchen. the reason i gave it 2 stars were because the 10 that turned out right were good.

excellent! i didn't have a thermometer, but i heated the oil on medium heat and it gave the beignets a nice golden color. the chilled dough didn't hold its shape though, so it worked better to roll the dough out and place it on a cookie sheet in the freezer for about 10 minutes beforehand.

I was weary of how they would turn out because my dough looked like a mess...but they turned out great! I will definitley be making them again. Delicious and very easy. I also added almond extract to the dough for a little extra flavor.

I don't know. I must have done something wrong, but these didn't turn out how I would have liked. Bland, even though I added more vanilla and sugar. I heated the oil to the required temp, but they still were somewhat gooey (read: uncooked)on the inside. Finally I made very tiny balls, but they just didn't seem right. Will try again, though.

I don't want to rate anything or add it to my recipe file until after we've tried it at least once. This should be added in ALL CAPS with a minimum of 10 stars. These are as good as they get. My whole family says "Thank you"!!

These have been a special treat in my family since I was young. We have a family campout every summer & my Mom mixes the dough ahead of time & stores it in a cooler. We use a propane deep fryer to make them outdoors for the 30-40 hungry campers at break-fast time. They're always a hit!

I've been to New Orleans and loved the beignets but these were not at all like I remember. They could use something because they were very bland tasting. I didn't even finish frying all of them because I was so disappointed with the results. Maybe that's why everyone else doctored them up with other things. They could have used some vanilla or serve them with jelly. I won't make again. Sorry. I had such high hopes.

OMG! Thank you so much for this recipe...... it may not be Cafe Monde but it is really close. I added 2 tablespoons of vanilla extract to the batter and topped these off with powder sugar and cinnamon. I will definitely make again.

This is a great recipe! My whole family loves this. It does make a lot but it lasts a nice while in the fridge. Someone else said they used this basic dough (extra dough) and made cinnamon rolls. I tried it and they came out wonderful as well. Nice use of the extra dough for something different. Be sure you have plenty of people to eat this because it does make a lot!

These are sooo good! Made it twice for family and friends and my kids can't get enough of it. Easy to make and tastes yummy!

SOooooooo goood. Make these! mmmmm