These take a bit of prep work to make. Mixing the ingredients and then rolling it out. I ended up using a stand mixer and the pasta attachment on the mixer to quickly get the dough down to the correct size.After cooking, the beignets were a tasty pastry treat. As another reviewer pointed out, these are much like Chinese doughnuts. The chocolate was a bit much for me, but we all enjoyed the vanilla flavor ones. All in all, a nice afternoon project. Still a little indifferent on whether I would order again. A bit of work for the end result. Ours didn't puff up as much as the pictures. Some did. I think the trick is to get them pretty thin before cooking.

I followed the directions and they did not puff up. I used peanut oil in a deep pan and kept oil moving over them as directed at 366-375 degrees. I rolled to 1/8th inch using the 1/8th inch rolling pin rings. I scooped them out with the spider strainer tool. I served them hot with sprinkled confectioners sugar. The flavor of the classic was good. I am comparing these to New Orleans beignets made at Cafe du Monde.