|Place of origin||France|
|Main ingredients||Dough, powdered sugar|
Beignet (// BEN-yay, also US: / /, bayn-YAY, ben-YAY, French: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, made from pâte à choux, but may also be made from other types of dough, including yeast dough. In France there are at least 20 different versions. They can vary in shape, the flour used for the dough, and the filling. They are popular in French, Italian, and French-American cuisines.
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Louisiana-style beignets are square or rectangular fried pastries made from leavened dough rather than choux pastry. In New Orleans, they are best known as a breakfast served with powdered sugar on top. They are traditionally prepared to be eaten fresh and hot before consumption. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. In the United States, beignets have been popular within New Orleans Creole cuisine and may also be served as a dessert. They were brought to New Orleans in the 18th century by French colonists, from "the old mother country", also brought by Acadians, and became a large part of home-style Creole cooking. Variations often include banana or plantain – popular fruits in the port city – or berries. It is one of only two official state donuts—the only other one being the Boston cream doughnut, the state donut of Massachusetts.
Ingredients used to prepare beignets traditionally include:
- Lukewarm water
- Granulated sugar
- Evaporated milk
- Bread flour
- Oil or lard, for deep-frying
- Confectioners' sugar
Beignets before frying
Piping choux pastry dough for beignets
- List of choux pastry dishes
- List of doughnut varieties
- Churro – Fried-dough pastry
- Cuisine of New Orleans – Culinary traditions of New Orleans, USA
- Lokma – Deep fried dough pastries
- Mekitsa – Dish made of kneaded deep fried dough made with yogurt
- Lángos – Hungarian deep-fried flatbread
- Puff-puff – African fried dough snack and pastry
- Sufganiyah – Round jelly-filled doughnut served at Hanukkah
- Zeppole – Italian pastry
- Fasnacht (doughnut) – Deep-fried German doughnut
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- Media related to Beignets at Wikimedia Commons