Reviewed: Jun. 10, 2013

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!

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Reviewer:

mrslee1

Cooking Level: Beginning

Home Town: Lorain, Ohio, USA

Reviewed: May 28, 2013

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!

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Reviewer:

saphirewater

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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Reviewer:

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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