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!

We made these at Christmas one year for an early breakfast December 26th. They were so easy to make and very delicious! Also, they weren't time consuming at all. We fed all 16 family members in record time! They were a hit. Thanks for this recipe!

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!

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 .

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.

Great recipe. I think that substituting condensed milk for evaporated milk, as one reviewer did, is an excellent choice.

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.

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 have used this recipe many many times. The whole family loves them. I have even made them for friends. Everybody loves them!!

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.

You can't go wrong with fried dough. But it seemed to make much more than 10 servings. I think that I had enough to feed everyone on the street.

Used it last weekend for the family and had requests to do it again the next. Next time I will increase the sugar to a full cup. We fed 10 people and had enough for at least 12.

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!

Simple to make and heavenly when served warm and fresh. Was very impressed at how well they cooked. Only requires 2-3 minutes in the deep fryer; I would recommend flipping them over halfway into the cook time. We had more success using a large Zip-Loc bag for sugar-coating.

Well, I have never had a beignet, so I guess I didn't know exactly what to expect... but we didn't really like these. I added cinnamon and extra sugar to the dough so they would be sweet, but they still weren't. If it weren't for a ton of powdered sugar, we wouldn't have eaten a single one. I guess I was hoping the beignet itself would be a little more flavorful. Sorry!

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.