Beignet

A beignet is a type of deep-fried pastry associated with French cuisine and, especially in the United States, with New Orleans.

A beignet is a type of deep-fried pastry associated with French cuisine and, especially in the United States, with New Orleans. It is commonly square or round and is typically served hot with powdered sugar, though recipes and fillings vary. In Canada, beignets are familiar in Canadian English mainly as a French-derived pastry term, and Canadian dictionaries define them as a square deep-fried pastry or fritter dusted with icing sugar.

Definition

Beignet is a French term for a fried pastry or fritter. English dictionaries describe it as a light square doughnut or a fritter, and culinary sources note that it may be sweet or savoury depending on the recipe.

Preparation and variations

Beignets are typically made from choux pastry or yeast-based dough, though other batters and flours are used in some regional versions. The most common presentation is hot pastry covered in powdered sugar, but fillings and savoury versions also exist.

Regional association

In the United States, beignets are closely linked to New Orleans, where they became a well-known local speciality. Britannica and other sources note their introduction to Louisiana through French settlers and their continued popularity there. Louisiana named the beignet its official state doughnut in 1986.

Etymology

The term beignet is French and is commonly translated as “fritter.” Sources also trace it to older French forms referring to a bump or lump, reflecting the pastry’s puffed shape after frying.