Beignet is a term synonymous with the English fritter and is the French term for a pastry product. But what is the difference between a Beignet and a Doughnut?
The beignet was designated as the official state doughnut of Louisiana in 1986, even though it has no hole, like a doughnut. Beignets have been a traditional food for the Mardi Gras celebration, in both France and New Orleans.
New Orleans-style beignets are probably the most well-known beignets in the United States, and they’ are surprisingly easy to make at home. New Orleans-style beignets are made from a yeast dough, very similar to a doughnut, that contains milk, butter, and eggs.
Classic French beignets are made with pâte à choux-style dough, which is cooked on the stovetop and does not contain yeast.
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How to cook Beignets
- 1 cup all-purpose flour
- 4 eggs
- 1 cup of water
- 1/2 cup butter
- 1/4 teaspoon salt
- 3 tablespoons powdered sugar
- Oil for frying
- In a medium saucepan, melt the butter in water. When the butter melted, removed the pan from the heat.
- Add salt and flour over the butter and water and mix until a sticky dough is formed. Add the eggs one at a time and continue to mix the dough until you get a homogeneous consistency.
- In a deep frying pan, put the oil and heat it well.
- Take the dough with a teaspoon and put it, in turn, in the hot oil. Fry a few pieces of Beignets, do not crowd the pan, because each Beignets needs space to grow.
- Fry for 6 minutes in total, but on both sides. If they do not return to oil on their own, you can turn them with a spoon to cook evenly.
- When they are ready, take them out of the oil and let them drain for a few minutes on a paper towel.
- When cooking them in several rows, make sure the oil is just as hot before you start the next row of beignets.
- Sprinkle powdered sugar on top and serve hot.
- Donuts can be served for breakfast, as a dessert, or as a snack with a cup of tea.