Reviewed: Jun. 7, 2013

I have had MANY beignets from Cafe du Monde and these really hit the spot. I usually change something in every recipe but made these exactly (except for halving the recipe). They are the real deal--totally authentic and easy enough for a first timer.

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mariannematthews24

Reviewed: May 14, 2013

Maybe the missing "something" was my not using evap milk but I'm not a fan so I subbed half and half. We ate some fresh and hot, the leftovers went in the bin. Scaled to half so I had about 2/3 of the dough left. Next day I patted it out and let it rise, dimpled then dusted with herbes de provence. Baked then drizzled with garlic butter, made a tasty focaccia style garlic bread to go with spicy lasagna. Since it's slightly sweet, a bit like Hawaiian bread, it would be good to make a large Schlotzsky's size sammy with this>>> "Baked Hawaiian Sandwiches".

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Reviewer:

PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 15, 2013

This recipe is great! I love that it is a family recipe and others who left reviews are incorporating it into their traditions as well. Someone can roll out the dough, someone can fry, and someone can sugar them. They tasted excellent! I only had to adjust the frying temperature for my pan, since I used cast iron. I fried around 330-340 degrees F. I will remember this recipe for the future.

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Reviewer:

Monzoid

Reviewed: Feb. 7, 2013

I do know my kids ADORE this recipe!! My husband is creole so I had to do something to surprise him for this weekend for Fat Tuesday as well.. I must say he had me making them all day today!! great recipe! What I did different was add a little sprinkle of nutmeg and cinnamon to give it my own twist.. simply in love

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Reviewer:

Brandyn-Ashley

Cooking Level: Professional

Home Town: Carson, California, USA

Living In: Inglewood, California, USA

Reviewed: Jan. 28, 2013

I made these for brunch one weekend and man were they delicious! After reading the reviews I halved the recipe and it still made a massive amount of beignets! So I played around with them. I stuffed some with sweetened ricotta cheese, mozzarella cheese, and jelly. We had fun with them and they were all delicious

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BowdoinAlum1991

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 16, 2013

I made these for my family and they were a hit. The first time i made them they were not that sweet so the second time i made them, i used 1 cup of sugar and they were sweet enough that they didnt even need the dusted powdered sugar. I also didnt have evaporated milk so i used regular whole milk which turned out fine. Also, the second time i made them i used coconut milk instead which gave them a nice coco-nutty taste. The original recipe makes alot of beignets so i used half the dough and froze the other half for later use, although i ended up making them again the very next day because my kids ate them all up and kept asking for more.

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Reviewer:

asha

Cooking Level: Expert

Living In: Bristow, Oklahoma, USA

Reviewed: Jan. 1, 2013

These were really good! I did make the addition of 1 Tbsp vanilla and 1 Tbsp cinnamon to the dough, and it sat closer to 2 hours in the fridge. I also free-handed circles instead of rolling and cutting. Everyone really enjoyed them and said that they were fantastic, but would be even better filled! Will definitely reccommend adding the vanilla and cinnamon, or else this would have been a 2 star recipe for blandness. Very good recipe for my first ever doughnuts.

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Reviewer:

kristinpatton987

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Dec. 28, 2012

FINALLY! A recipe for HOMEMADE Beignets! THANKS!!!

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Reviewer:

Melody aka Dumplin'

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Prairieville, Louisiana, USA

Reviewed: Dec. 20, 2012

Excellent recipe! The only thing I changed, was I added 1/2 tsp vanilla extract as others had suggested (I only made 1/2 the recipe)because it does make a ton and it is soo easy. I made the dough in the morning and cooked them after dinner. Super fun for the kids to shake in sugar! We dipped some in melted milk chocolate and plan to experiment with filling them next time! Thank you for sharing this fun doughnut recipe! :)

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Reviewed: Sep. 16, 2012

This recipe is wonderful as is though I may try adding some almond extract next time to see if that adds anything to it. It is very easy to make and because it makes so much I divided the batch to make over a couple of days, refrigerating the unmade. I actually piped some lemon curd into some and some Nutella into the others and they were a tremendous hit! So good, I'm not sure which I like better! This recipe is a keeper for sure.

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