Donuts may be the one of the most iconic sweet treats, but that's only after being glazed or rolled in sugar. Before that, they're simply fried yeast dough. Consequently, you can use any number of ...

Add Yahoo as a preferred source to see more of our stories on Google. Pillowy, perfectly greasy, with just the right amount of crisp — there's nothing quite like a freshly fried beignet when you're ...

How does sweet heat and chicken beignets sound? Or maybe crabmeat beignets? Plantain mochi beignets? It's all on tap for the Nov. 16 Beignet Fest, the one-day fried-dough festival that celebrates one ...

This recipe is adapted from Gerald Hirigoyen, chef/owner of Piperade and Bocadillos in San Francisco. For the beignets to puff correctly, the oil must be 350 to 375 degrees. If it is too hot, the ...