Beignet

The tradition of beignets dates to the time of Ancient Rome, although the practice of frying food itself extends much further back; references to the ancient Greeks frying various foods in olive oils during the 5th century BC exist,[6] and other cultures have adapted their own methods as well. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States, has the specific meaning of deep-fried choux pastry.[5] Beignets can also be made with yeast pastry,[7] which might be called boules de Berlin in French, referring to Berliner doughnuts, which lack the typical doughnut hole, filled with fruit or jam.

In Corsica, beignets made with chestnut flour (beignets de farine de châtaigne) are known as fritelli.

In Canadian French, doughnuts are referred to alternately as beigne or beignet.

Beignets from the Café du Monde in New Orleans

Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top.[5] They are traditionally prepared right before consumption to be eaten fresh and hot. 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,[7] from "the old mother country",[8] also brought by Acadians,[9] and became a large part of home-style Creole cooking. Variations often including banana or plantain – popular fruits in the port city – or berries.[10][11] Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait.[12] Beignets were declared the official state doughnut of Louisiana in 1986.[13]

Ingredients used to prepare beignets traditionally include:

• lukewarm water
• granulated sugar
• evaporated milk
• bread flour
• shortening
• oil or lard, for deep-frying
• confectioners' sugar

• 
  Beignets before frying
• 
  Piping choux pastry dough for beignets

• Cuisine of New Orleans – Culinary traditions of New Orleans, Louisiana, US
• List of choux pastry dishes – Wikipedia list article
• List of doughnut varieties – Wikimedia list article
• Lokma – Pastries made of leavened and deep fried dough
• Mekitsa – Dish made of kneaded deep fried dough made with yogurt
• Puff-puff – African fried dough snack
• Sufganiyah – Round Hanukkah jelly doughnut
• Zeppole – Italian pastry

• Yves Thuriès, French Pastry, ISBN 0-471-28598-6
• Rosana G. Moreira et al., Deep Fat Frying: Fundamentals and Applications, ISBN 0-8342-1321-4