|Place of origin||Ancient Rome|
|Main ingredients||Dough, powdered sugar|
Beignet (// BEN-yay, also US: /
History and description
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, 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. Beignets can also be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts, which lack the typical doughnut hole, filled with fruit or jam.
Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. 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, from "the old mother country", also brought by Acadians, and became a large part of home-style Creole cooking. Variations often including banana or plantain – popular fruits in the port city – or berries. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait. Beignets were declared the official state doughnut of Louisiana in 1986.
Ingredients used to prepare beignets traditionally include:
- lukewarm water
- granulated sugar
- evaporated milk
- bread flour
- oil or lard, for deep-frying
- confectioners' sugar
- Cuisine of New Orleans
- Puff puff
- List of choux pastry dishes
- List of doughnut varieties
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- "Beignet". Merriam-Webster Dictionary. Retrieved 18 May 2019.
- Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 70. ISBN 9780192115799.
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- McKnight, Laura (November 16, 2007). "Beignets: More than Just a Doughnut". houmatoday.com.
- "Of Interest to Women: Banana Served In Appetizing Forms". The Philadelphia Inquirer. January 1, 1907.
- "History". cafedumonde.com. Café du Monde. Archived from the original on 2011-11-03.
- "Beignet: Louisiana State Doughnut". statesymbolsusa.org. Archived from the original on April 1, 2015. Retrieved February 13, 2017.
- 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
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