Beignets with powdered sugar at Café Du Monde in New Orleans

Potato-Beignet in the Upper Savoy

A beignet ([bεɲ. Café du Monde is a coffee shop on Decatur Street in the French Quarter in New Orleans, Louisiana. e] pronounced ben–YAY, from the Middle French word for "bump"), in American English, refers to a French doughnut being a pastry made from deep-fried dough and sprinkled with confectioner's sugar. Middle French (le moyen français is a historical division of the French language which covers the period from (roughly 1340 to 1611. Phonology North American English regional phonology In many ways compared to English English, North American English is conservative in its Phonology. This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. Deep frying is a Cooking method in which food is submerged in hot oil or Fat. Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Beignets are often found in, and typically associated with, the city of New Orleans, Louisiana. New Orleans (nʲuːˈɔrliənz nʲuːˈɔrlənz French: La Nouvelle-Orléans) is a major United States port city and the largest city in Louisiana The State of Louisiana ( or, État de Louisiane, pronounced) is a state located in the southern region of the United States of America Savory versions of beignets are also popular as an appetizer, with fillings such as crawfish or shrimp.

The term beignet can be applied to two varieties, depending on the type of pastry. The French doughnut beignet in the United States is simply a deep-fried choux pastry; this variety is very similar to Italian zeppole. thumb|right|180px|Mixing choux pastry dough for [[beignet]]s thumb|right|120px|Piping out the dough for [[beignet]]s Chou(x pastry, paste, or dough Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest A zeppola (plural zeppole, in southern dialects zeppoli) or St Beignets can be made with yeast pastry as well however - such yeast donuts might be called boules de Berlin in French, referring to Berliner doughnuts which have a ball shape filled with fruit or jam. Baker's yeast is the common name for the strains of Yeast commonly used as a Leavening agent in Baking Bread and related products where it converts French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people A Berliner Pfannkuchen (also called Berliner Ballen, Berliner, or Bismarck) is a predominantly German and Central European Doughnut This variety is similar to the Polish pączki. Poland (Polska officially the Republic of Poland Pączki ( Polish: pączki, pronounced MP3 Pronunciation File are traditional Polish Doughnuts Pączki is the Plural form of the

In France, beignet is an umbrella term for a large variety of pastries made from deep-fried dough with fruit or vegetable filling. An umbrella term is a word that provides a Superset or grouping of related concepts also called a Hypernym. They may contain other fillings, as well: potatoes, mushrooms, or even meat. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome. Ancient Rome was a Civilization that grew out of a small agricultural community founded on the Italian Peninsula as early as the 10th century BC Names for beignet recipes can differ throughout France - beignets, bugnes, merveilles, oreillettes, beignets de carnaval, bottereaux, tourtisseaux, corvechets, ganses, nouets, vautes and more.

The western parts of Germany took over the name beignet mainly for beignet variants with a fruit filling while referring to other variants as Krapfen. A Berliner Pfannkuchen (also called Berliner Ballen, Berliner, or Bismarck) is a predominantly German and Central European Doughnut

See also

• Bugnes
• Funnel cake
• Frybread
• Fried dough

References

• 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