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Sweet Beignets Recipe

Sweet Beignets

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on March 16, 2013

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    I just finished making these... This is not a Beignet recipe. We've made this hearty french pastry dozens of times with different mixes and recipes. This recipe needs to be removed from the website. I think it is a cake batter recipe that has been misfiled or something. It is definitely not a soft dough or like any other Beignet. I wish I had read the reviews before trying this. I guess I'll have to wait until next weekend to have my Beignet binge.

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  • on September 07, 2010

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    I disagree with some of the other comments: these cooked up light and puffed up just like they should and were delicious. I have never tried to make beignets before so i was actually surprised at the better than expected outcome. I have had these several times in restaurants and these were very close to what i have had before-my family loved them! I will make them again!

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  • on July 04, 2010

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    Without reading the comments, I tried out this recipe because most others require some form of live yeast in a packet. This recipe however, is godawful.

    The "beignets" are thick and cakey; more like a sweet bread on its way to being a dry scone. All-in-all, very disappointing.

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  • on July 02, 2010

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    I've had really good beignets 2 places - Baton Rouge. La, and at Crescent City Beignets in Houston. Since I'm not able to purchase them often I'd hoped to make them at home. This is NOT the recipe to do it with. I agree with the other reviews that said the dough was not the right consistency - it was never biscuit like in consistency - more like a thick cake mix consistency. I tried adding a little flour to try to make it handle-able, but gave up and just let it ooze into the oil. They fried up and looked right, but tasted awful! Don't waste time and ingredients on this one unless you like bland fried flour taste.

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  • on May 27, 2010

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    Pretty good.

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  • on January 16, 2010

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    this is a bad food. Emeril better try better next time

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  • on February 17, 2009

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    We've been making on "Fast" and "Eve" days using frozen bread dough - just let frozen bread dough rise overnight in an oiled, covered pot. Next morning punch down. Pull small pieces of dough with oiled hands and roll into sticks - circles or any shape - let rise covered again. Drop into hot Crisco turning until golden brown - Dust with Powdered Sugar. These are best eaten while warm but can be stored in a zippered baggy and still tasty.

    My aunt stuffs these with anchovies prior to frying. Probably could be stuffed with almost anything - I never tried.
    Can be dusted with cinnamon also.

    In our Italian family, my mom always called these "Crispels"(?

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  • on January 10, 2009

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    I have had beignets both fresh from Cafe du Monde, and from the box mix. I have to say both of them were much better than this recipe for some reason. I needed more flour to make them roll out, then they came out flat and dense and seemed a bit bland from what I remember beignets being. I may have done something wrong, but these did not turn out well at all

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  • on May 15, 2008

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    I followed the directions however I decreased the proportions to 1/4 to make a smaller batch. My calculations we're precise yet I had to add A LOT of flour to get a biscuit dough consistency. They tasted ehh, pretty good. I've never had a beignet until I followed this recipe, so I can't say whether or not these were great beignets. I can say I'll try the recipe again and if they taste the same then it's safe to say for I'm not in love with beignets...

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  • on October 15, 2006

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    Very authentic and very simple

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