Reviewed: Feb. 10, 2013

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...

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Reviewer:

JYHICKS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Port Orchard, Washington, USA

Reviewed: Jan. 26, 2013

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!

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Reviewer:

joebaker

Cooking Level: Beginning

Living In: San Francisco, California, USA

Reviewed: Jan. 1, 2013

Love these! Make them every Christmas

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NICKIG

Cooking Level: Intermediate

Reviewed: Dec. 30, 2012

I halved the recipe and accidentally added about 1/4 cup too much evaporated milk so I had to add more flour so it wasn't too sticky. It's in the refrigerator now and tomorrow I will make them. I can only hope they turn out alright...

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Reviewer:

Heather

Reviewed: Dec. 9, 2012

The real deal! Use lard. Roll very thin. Excess can be rolled, cut, and frozen on plastic wrap. Have a dab of jam for dipping.

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Reviewer:

glassguy

Cooking Level: Expert

Reviewed: Oct. 11, 2012

Wonderful beignets made by following this recipe to the T! Dust it with some caster sugar and you're all set to serve it!

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missadriennely

Reviewed: Jul. 7, 2012

Super easy, super fun, and SUPER YUMMY! This will most likely become a Christmas morning tradition for us since the kids said that they simply HAVE to make it one! LOL!

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Reviewer:

April

Cooking Level: Expert

Reviewed: Jun. 30, 2012

This was an excellent recipe ! My beignets came out perfect !!! It was my first time making them and I will definitely be using this recipe in the future to make more :) P.S. You probably will not use all the dough in one night and if you put a little flour on your hands it makes it easy to manage the dough especially if you don't want to refrigerate it for 24 hours. Other than that enjoy because I know my family and I did .

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Reviewer:

CrazyTish

Cooking Level: Intermediate

Reviewed: Jun. 13, 2012

The recipe itself was easy and the result was awesome. So before I made this, I read as many reviews and followed every tips. Still some of my beignets was too thick and didn't cook all the way and at first my oil was on high 400 degree and some of my first batch was cooking too fast and doughy. Just keep in mind to roll it thin and make sure your oil is very hot and lower it down to 350 before you put the first batch. Another thing, don't get freak out when your dough rise so high, mine did and I was freaking out!!

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Dewi Kanary

Reviewed: May 15, 2012

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.

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