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{{Infobox food
{{Infobox food
| name = Beignet
| name = Beignet
| image = Beignets at Pastis (15057250578).jpg
| image = BeignetsPowderdSugarCDM.jpg
| caption = Flour Beignets from Louisiana
| caption = Beignets from [[Café du Monde]] in New Orleans
| alternate_name =
| alternate_name =
| country = [[France]]
| country = [[France]]
Line 11: Line 11:
| served =
| served =
| main_ingredient = [[Dough]], [[powdered sugar]]
| main_ingredient = [[Dough]], [[powdered sugar]]
| variations = Sourdough
| variations = Rice, Yeast, Pâte à Choux
| calories =
| calories =
| other =
| other =
}}
}}


'''Beignet''' ({{IPAc-en|ˈ|b|ɛ|n|j|eɪ}} {{respell|BEN|yay}}, <small>also</small> {{IPAc-en|US|b|eɪ|n|ˈ|j|eɪ|,_|b|ɛ|n|ˈ|j|eɪ}} {{respell|bayn|YAY|,_|ben|YAY}},<ref>{{Cite American Heritage Dictionary|beignet|access-date=18 May 2019}}</ref><ref>{{cite web|url=https://www.collinsdictionary.com/dictionary/english/beignet|title=Beignet|work=[[Collins English Dictionary]]|publisher=[[HarperCollins]]|access-date=18 May 2019}}</ref><ref>[https://en.oxforddictionaries.com/definition/us/beignet "beignet"]{{dead link|date=September 2022|bot=medic}}{{cbignore|bot=medic}} (US) and {{Cite dictionary |url=http://www.lexico.com/definition/beignet |archive-url=https://web.archive.org/web/20200322182647/https://www.lexico.com/definition/beignet |url-status=dead |archive-date=2020-03-22 |title=beignet |dictionary=[[Lexico]] UK English Dictionary |publisher=[[Oxford University Press]]}}</ref><ref>{{Cite Merriam-Webster|beignet|access-date=18 May 2019}}</ref> {{IPA-fr|bɛɲɛ|lang}}; {{lit|[[wikt:bump|bump]]}}) is a type of ''[[fritter]]'', or [[deep-frying|deep-fried]] [[pastry]], usually made from yeast dough in France, possibly made from [[choux pastry|pâte à choux]] and called Pets-de-nonne, nun's [[Flatulence|fart]], in France, but may also be made from other types of dough, including yeast dough.<ref name=oxf>{{cite book| first= Alan| last= Davidson| page= [https://archive.org/details/oxfordcompaniont00davi_0/page/70 70]| year= 1999| title= Oxford Companion to Food| publisher= Oxford University Press| isbn= 9780192115799| url-access= registration| url= https://archive.org/details/oxfordcompaniont00davi_0/page/70}}</ref> 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.
'''Beignet''' ({{IPAc-en|ˈ|b|ɛ|n|j|eɪ}} {{respell|BEN|yay}}, <small>also</small> {{IPAc-en|US|b|eɪ|n|ˈ|j|eɪ|,_|b|ɛ|n|ˈ|j|eɪ}} {{respell|bayn|YAY|,_|ben|YAY}},<ref>{{Cite American Heritage Dictionary|beignet|access-date=18 May 2019}}</ref><ref>{{cite web|url=https://www.collinsdictionary.com/dictionary/english/beignet|title=Beignet|work=[[Collins English Dictionary]]|publisher=[[HarperCollins]]|access-date=18 May 2019}}</ref><ref>[https://en.oxforddictionaries.com/definition/us/beignet "beignet"]{{dead link|date=September 2022|bot=medic}}{{cbignore|bot=medic}} (US) and {{Cite dictionary |url=http://www.lexico.com/definition/beignet |archive-url=https://web.archive.org/web/20200322182647/https://www.lexico.com/definition/beignet |url-status=dead |archive-date=2020-03-22 |title=beignet |dictionary=[[Lexico]] UK English Dictionary |publisher=[[Oxford University Press]]}}</ref><ref>{{Cite Merriam-Webster|beignet|access-date=18 May 2019}}</ref> {{IPA|fr|bɛɲɛ|lang}}; {{lit|[[wikt:bump|bump]]}}) is a type of deep-fried pastry of French origin. It is commonly made from [[choux pastry|pâte à choux]], but can also be made using rice flour (rice beignets) or yeast-leavened batters.<ref name=oxf>{{cite book| first= Alan| last= Davidson| page= [https://archive.org/details/oxfordcompaniont00davi_0/page/70 70]| year= 1999| title= Oxford Companion to Food| publisher= Oxford University Press| isbn= 9780192115799| url-access= registration| url= https://archive.org/details/oxfordcompaniont00davi_0/page/70}}</ref><ref name=":0">{{Cite book |last=Goldstein |first=Darra |title=The Oxford Companion to Sugar and Sweets |date=May 1, 2015 |publisher=Oxford University Press |isbn=9780199313617 |pages=226, 478, 654}}</ref> Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar.<ref name=":0" /> The pastry is popular in French, Italian, and American cuisines.<ref name="oxf" />


==Types==
==Types==
{{refimprove section|date=June 2021}}


A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt.<ref name="oxf" /> <ref>{{Cite web |title=Pâte à Choux Recipe |url=https://www.foodandwine.com/recipes/pate-choux |access-date=2024-04-11 |website=Food & Wine |language=en}}</ref> Choux pastry is versatile and is prepared differently by culture.<ref name="oxf" /> The [[choux pastry|pâte à choux]] method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s.<ref name=":0" />
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]].<ref name=oxf />


Variations often include [[banana]] or [[cooking banana|plantain]]&nbsp;– popular fruits in the port city – or berries.<ref>{{cite web| url= https://www.houmatoday.com/article/DA/20071116/News/608098654/HC/| last= McKnight| first= Laura| title= Beignets: More than Just a Doughnut| website= houmatoday.com| date= November 16, 2007| access-date= May 27, 2019| archive-date= June 29, 2021| archive-url= https://web.archive.org/web/20210629205415/https://www.houmatoday.com/article/DA/20071116/News/608098654/HC/| url-status= dead}}</ref><ref>{{cite news| work= [[The Philadelphia Inquirer]]| title= Of Interest to Women: Banana Served In Appetizing Forms| date= January 1, 1907}}</ref> Other variations include savory fillings such as meat and cheese fillings.<ref name="oxf" />
⚫
Beignets can also be made with [[Yeast (baking)|yeast pastry]],<ref name= WCookingA/> which might be called ''boules de Berlin'' in French, referring to [[Berliner (pastry)|Berliner]] doughnuts, which lack the typical doughnut hole, filled with fruit or jam.

⚫
Beignets can also be made with [[Yeast (baking)|yeast pastry]],<ref name="WCookingA" /> which might be referred to as ''boules de Berlin'' in French, referring to [[Berliner (pastry)|Berliner]] doughnuts, which lack the typical doughnut hole in the center, filled with fruit or jam.


In [[Corsica]], beignets made with [[chestnut]] flour ({{lang|fr|beignets de farine de châtaigne}}) are known as ''[[fritelli]]''.
In [[Corsica]], beignets made with [[chestnut]] flour ({{lang|fr|beignets de farine de châtaigne}}) are known as ''[[fritelli]]''.


In [[Canadian French]], [[Donuts|doughnuts]] are referred to alternately as ''beigne'' or ''beignet''.
In [[Canadian French]], [[Donuts|doughnuts]] are referred to alternately as ''beigne'' or ''beignet''.

In former [[French colonies|French colonial empire]] in West Africa, a ''beignet'' is a small ball of fried dough, in [[Senegal]] sometimes made with [[millet]] flour rather than wheat, equivalent to a [[Puff-puff]].<ref>{{Cite web |last=Senecuisine |date=2018-05-10 |title=Beignets dougoub (beignets de mil soufflés) |url=http://senecuisine.com/beignets-dougoub/ |access-date=2024-04-23 |website=Senecuisine - cuisine sénégalaise |language=fr-FR}}</ref>

==Origins==

[[File: Beignets de pommes de terre.jpg|thumb|upright|Beignets from [[Haute-Savoie]]]]

⚫
Variations of fried dough can be found across cuisines internationally; however, the origin of the term ''beignet'' is specifically French. They were brought to New Orleans in the 18th century by French colonists,<ref name=WCookingA>{{cite web| url= http://whatscookingamerica.net/History/BeignetsHistory.htm| title= Beignet History and Recipe| website= WhatsCookingAmerica.net| date= 21 April 2015| access-date= February 13, 2017| url-status=live| archive-url= https://web.archive.org/web/20161109234121/https://whatscookingamerica.net/History/BeignetsHistory.htm| archive-date= November 9, 2016}}</ref> from "the old mother country",<ref>{{cite book| last= Schneider| first= Wendi| title= The Picayune's Creole Cook Book| location= New York| publisher= Random House| year= 1989| page= 385}}</ref> also brought by [[Acadians]],<ref>{{cite web| url=http://www.cafedumonde.com/beignets| title=Beignets| website=cafedumonde.com| publisher=[[Café du Monde]]| url-status=live| archive-url=https://web.archive.org/web/20180824030255/http://cafedumonde.com/beignets| archive-date= August 24, 2018}}</ref> and became a large part of home-style Creole cooking.

Deep-fried yeast dough has been part of culinary tradition since at least the Middle Ages. The Spanish refer to this type of creation as "buelos", which likely shares etymology with the Celtic word for deep-fried yeast dough, "bigne".<ref name="WCookingA" />


==Louisiana==
==Louisiana==

[[File:BeignetsPowderdSugarCDM.jpg|thumb|Beignets from the [[Café du Monde]] in New Orleans]]
[[File:Cafe du Monde1.webm|thumb|Preparing beignets in [[Café du Monde]] ([[New Orleans]])]]
[[File:Cafe du Monde1.webm|thumb|Preparing beignets in [[Café du Monde]] ([[New Orleans]])]]


[[Louisiana cuisine|Louisiana-style]] beignets are generally square or rectangular shaped, and are made from leavened dough rather than choux pastry. In New Orleans, they are often consumed as a breakfast item served with powdered sugar on top.<ref name=oxf/> They are meant to be eaten immediately after frying and are served at several cafes in the New Orleans region.<ref name=":0" />
⚫
[[Louisiana cuisine|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.<ref name=oxf/> 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 [[Louisiana Creole cuisine|Creole cuisine]] and may also be served as a dessert. They were brought to New Orleans in the 18th century by French colonists,<ref name=WCookingA>{{cite web| url= http://whatscookingamerica.net/History/BeignetsHistory.htm| title= Beignet History and Recipe| website= WhatsCookingAmerica.net| date= 21 April 2015| access-date= February 13, 2017| url-status=live| archive-url= https://web.archive.org/web/20161109234121/https://whatscookingamerica.net/History/BeignetsHistory.htm| archive-date= November 9, 2016}}</ref> from "the old mother country",<ref>{{cite book| last= Schneider| first= Wendi| title= The Picayune's Creole Cook Book| location= New York| publisher= Random House| year= 1989| page= 385}}</ref> also brought by [[Acadians]],<ref>{{cite web| url=http://www.cafedumonde.com/beignets| title=Beignets| website=cafedumonde.com| publisher=[[Café du Monde]]| url-status=live| archive-url=https://web.archive.org/web/20180824030255/http://cafedumonde.com/beignets| archive-date= August 24, 2018}}</ref> and became a large part of home-style Creole cooking. Variations often include [[banana]] or [[cooking banana|plantain]]&nbsp;– popular fruits in the port city – or berries.<ref>{{cite web| url= https://www.houmatoday.com/article/DA/20071116/News/608098654/HC/| last= McKnight| first= Laura| title= Beignets: More than Just a Doughnut| website= houmatoday.com| date= November 16, 2007}}</ref><ref>{{cite news| work= [[The Philadelphia Inquirer]]| title= Of Interest to Women: Banana Served In Appetizing Forms| date= January 1, 1907}}</ref>

In the [[United States]], beignets have been popular within New Orleans [[Louisiana Creole cuisine|Creole cuisine]] and may also be served as a dessert.

It is one of only two official state donuts—the only other one being the ''[[Boston cream doughnut]]'', the state donut of Massachusetts.<ref>{{Cite news |last=Anderson |first=L. V. |date=2014-08-24 |title=The United Sweets of America |language=en-US |work=Slate |url=http://www.slate.com/articles/life/food/2014/08/united_sweets_of_america_map_a_dessert_for_every_state_in_the_country.html |access-date=2020-11-04 |issn=1091-2339}}</ref><ref>{{Cite web |date=3 June 2014 |title=Beignet State Doughnut {{!}} State Symbols USA |url=https://statesymbolsusa.org/symbol-official-item/louisiana/state-food-agriculture-symbol/beignet |access-date=2022-02-16 |website=statesymbolsusa.org}}</ref>


==Preparation==
==Preparation==
⚫
Ingredients used to prepare beignets traditionally include:
⚫
* lukewarm water
⚫
* [[granulated sugar]]
⚫
* [[evaporated milk]]
⚫
* [[bread flour]]
* [[shortening]]
⚫
* oil or [[lard]], for deep-frying
⚫
* [[confectioners' sugar]]


⚫
[[File: Making beignets 1.jpg | thumb|upright| Beignets before frying]]
<gallery widths="200px" heights="160px">

⚫
File:Making beignets 1.jpg|Beignets before frying
⚫
Ingredients used to prepare beignets typically include:
⚫
File:Bignè4.JPG|Piping choux pastry dough for beignets
⚫
* Lukewarm water
</gallery>
⚫
* [[Granulated sugar]]
⚫
* [[Evaporated milk]]
⚫
* [[Bread flour]]
* [[Shortening]]
⚫
* Oil or [[lard]], for deep-frying
⚫
* [[Confectioners' sugar]]
* Yeast (for leavened batters)

⚫
[[File:Bignè4.JPG|thumb|upright|Piping choux pastry dough for beignets]]

Preparation varies by type. For yeast-leavened beignets,
the ingredients are combined and a dough has formed, it is rolled out and then sliced into squares which are deep-fried for two to three minutes. The result is a puffy, golden brown pastry.<ref name="WCookingA" />

For choux pastry beignets, the chilled dough is piped or scooped before being fried in hot oil.<ref>{{Cite web |title=Impress Your Guests With This Simple French Beignets Pastry Recipe |url=https://www.thespruceeats.com/beignets-recipe-1375200 |access-date=2024-05-02 |website=The Spruce Eats |language=en}}</ref>


==See also==
==See also==
Line 54: Line 75:
* [[List of choux pastry dishes]]
* [[List of choux pastry dishes]]
* [[List of doughnut varieties]]
* [[List of doughnut varieties]]
* {{annotated link|Baursaki}}
* {{annotated link|Churro}}
* {{annotated link|Churro}}
* {{annotated link|Cuisine of New Orleans}}
* {{annotated link|Cuisine of New Orleans}}
Line 62: Line 84:
* {{annotated link|Sufganiyah}}
* {{annotated link|Sufganiyah}}
* {{annotated link|Zeppole}}
* {{annotated link|Zeppole}}
* {{annotated link|Fasnacht (doughnut)}}

{{Clear}}
{{Clear}}


Latest revision as of 23:19, 23 October 2024

Beignet
Beignets from Café du Monde in New Orleans
TypeFritter
Place of originFrance
Main ingredientsDough, powdered sugar
VariationsRice, Yeast, Pâte à Choux

Beignet (/ˈbɛnjeɪ/ BEN-yay, also US: /beɪnˈjeɪ, bɛnˈjeɪ/ bayn-YAY, ben-YAY,[1][2][3][4] French: [bɛɲɛ]; lit. 'bump') is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters.[5][6] Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar.[6] The pastry is popular in French, Italian, and American cuisines.[5]

Types

[edit]

A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt.[5] [7] Choux pastry is versatile and is prepared differently by culture.[5] The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s.[6]

Variations often include banana or plantain – popular fruits in the port city – or berries.[8][9] Other variations include savory fillings such as meat and cheese fillings.[5]

Beignets can also be made with yeast pastry,[10] which might be referred to as boules de Berlin in French, referring to Berliner doughnuts, which lack the typical doughnut hole in the center, 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.

In former French colonial empire in West Africa, a beignet is a small ball of fried dough, in Senegal sometimes made with millet flour rather than wheat, equivalent to a Puff-puff.[11]

Origins

[edit]
Beignets from Haute-Savoie

Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists,[10] from "the old mother country",[12] also brought by Acadians,[13] and became a large part of home-style Creole cooking.

Deep-fried yeast dough has been part of culinary tradition since at least the Middle Ages. The Spanish refer to this type of creation as "buelos", which likely shares etymology with the Celtic word for deep-fried yeast dough, "bigne".[10]

Louisiana

[edit]
Preparing beignets in Café du Monde (New Orleans)

Louisiana-style beignets are generally square or rectangular shaped, and are made from leavened dough rather than choux pastry. In New Orleans, they are often consumed as a breakfast item served with powdered sugar on top.[5] They are meant to be eaten immediately after frying and are served at several cafes in the New Orleans region.[6]

In the United States, beignets have been popular within New Orleans Creole cuisine and may also be served as a dessert.

It is one of only two official state donuts—the only other one being the Boston cream doughnut, the state donut of Massachusetts.[14][15]

Preparation

[edit]
Beignets before frying

Ingredients used to prepare beignets typically include:

Piping choux pastry dough for beignets

Preparation varies by type. For yeast-leavened beignets, the ingredients are combined and a dough has formed, it is rolled out and then sliced into squares which are deep-fried for two to three minutes. The result is a puffy, golden brown pastry.[10]

For choux pastry beignets, the chilled dough is piped or scooped before being fried in hot oil.[16]

See also

[edit]

References

[edit]
  1. ^ "beignet". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 18 May 2019.
  2. ^ "Beignet". Collins English Dictionary. HarperCollins. Retrieved 18 May 2019.
  3. ^ "beignet"[dead link‍] (US) and "beignet". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2020-03-22.
  4. ^ "beignet". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 18 May 2019.
  5. ^ a b c d e f Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 70. ISBN 9780192115799.
  6. ^ a b c d Goldstein, Darra (May 1, 2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. pp. 226, 478, 654. ISBN 9780199313617.
  7. ^ "Pâte à Choux Recipe". Food & Wine. Retrieved 2024-04-11.
  8. ^ McKnight, Laura (November 16, 2007). "Beignets: More than Just a Doughnut". houmatoday.com. Archived from the original on June 29, 2021. Retrieved May 27, 2019.
  9. ^ "Of Interest to Women: Banana Served In Appetizing Forms". The Philadelphia Inquirer. January 1, 1907.
  10. ^ a b c d "Beignet History and Recipe". WhatsCookingAmerica.net. 21 April 2015. Archived from the original on November 9, 2016. Retrieved February 13, 2017.
  11. ^ Senecuisine (2018-05-10). "Beignets dougoub (beignets de mil soufflés)". Senecuisine - cuisine sénégalaise (in French). Retrieved 2024-04-23.
  12. ^ Schneider, Wendi (1989). The Picayune's Creole Cook Book. New York: Random House. p. 385.
  13. ^ "Beignets". cafedumonde.com. Café du Monde. Archived from the original on August 24, 2018.
  14. ^ Anderson, L. V. (2014-08-24). "The United Sweets of America". Slate. ISSN 1091-2339. Retrieved 2020-11-04.
  15. ^ "Beignet State Doughnut | State Symbols USA". statesymbolsusa.org. 3 June 2014. Retrieved 2022-02-16.
  16. ^ "Impress Your Guests With This Simple French Beignets Pastry Recipe". The Spruce Eats. Retrieved 2024-05-02.

Further reading

[edit]
[edit]
  • Media related to Beignets at Wikimedia Commons
Retrieved from "https://en.wikipedia.org/w/index.php?title=Beignet&oldid=1253013412"