|Place of origin||Ancient Rome|
|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, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough.
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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.
Ingredients used to prepare beignets traditionally include:
- lukewarm water
- granulated sugar
- evaporated milk
- bread flour
- oil or lard, for deep-frying
- confectioners' sugar
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- "beignet" (US) and "beignet". Oxford Dictionaries UK Dictionary. Oxford University Press. Retrieved 18 May 2019.
- "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.
- 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
- Media related to Beignets at Wikimedia Commons