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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TRISHLEATHERWOOD

Reviewed: Mar. 3, 2012

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! :)

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kblick

Reviewed: Feb. 26, 2012

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

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Kimberly

Home Town: Chesapeake, Virginia, USA

Reviewed: Feb. 20, 2012

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

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Kelvin

Cooking Level: Intermediate

Living In: Ottawa, Ohio, USA

Reviewed: Feb. 19, 2012

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......hmmmm. I did add some vanilla extract to my batter. Delicious!!!

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Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Feb. 18, 2012

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

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nnorrell

Cooking Level: Expert

Home Town: Collins, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Feb. 3, 2012

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.

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daferrari

Reviewed: Jan. 2, 2012

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

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Reviewer:

Tonia

Cooking Level: Expert

Home Town: Portland, Michigan, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 29, 2011

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.

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