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Every week, A Word on Food will give you a term and a recipe that will make your mouth water. Happy eating.
Beignet [ben-YEY]: A fritter, a light square doughnut usually sprinkled with powdered sugar
Origin: French
A beignet is a square of fried choux pastry served hot and sprinkled with generous amounts of powdered sugar. The crispy outer crust turns to a moist doughy center, juxtaposing textures in one perfect bite. They usually come three to an order and are enjoyed with cafe au lait, French for “coffee with milk.” Although similar to doughnuts, beignets do not typically have a hole in the center. These small, delicate pastries have a history as rich as their flavor, and they traveled across continents before coming to be a Louisiana staple and a brunch favorite.
Beignets origins trace as far back as ancient Rome, where cooks made pastries called “Scriblita” by frying moist dough in animal fat. Zeppole are a similar pastry developed in Italy. French chefs developed two types of raising agents for their pastry doughs: yeast and steam from the dough itself. Those moist enough to create steam to make them fluffy came to be known as choux pastries, the category under which traditional beignets fall.
In the 17th century, French settlers migrated to Acadia, a region on the eastern Canadian coast. The next century, the British took control of the region, displacing thousands of Acadians, many of whom settled in Louisiana, where their descendants became known as Cajuns. With this migration, Acadians brought not only their language, but their cuisine — most importantly, their beignets.
The beignet was so essential to Louisiana cuisine that it became the official state doughnut in 1986. Now, you can find beignets almost everywhere but especially in the French Quarter, New Orleans’ oldest neighborhood. Cafe du Monde is a famous NOLA restaurant serving that has been serving hot coffee and specialty beignets for more than 150 years.
Although tradition has its merits, it never hurts to spice things up. These days you can find beignets of varying shapes and sizes served with a number of fillings, sides and toppings.
You can get them in Washington, D.C., at Bayou Bakery, Founding Farmers, PAUL, Beuchert’s Saloon and more.
Try it out! Here’s a recipe for traditional beignets, courtesy of the Food Network.
Ingredients:
● 3/4 cup lukewarm water
● 1 (.25-ounce) packet active dry yeast
● 1/2 cup, plus 1 teaspoon sugar
● 4 cups all-purpose flour
● Pinch salt
● 2 egg yolks
● 1/2 cup evaporated milk
● 3 tablespoons melted butter
● 1 teaspoon vanilla extract
● 4 to 6 cups peanut or other neutrally flavored oil, for frying
● Powdered sugar, for dusting
Directions:
In a measuring cup, combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar and pinch salt.
In another bowl, combine the egg yolks, evaporated milk, melted butter and vanilla. Add the yeast mixture and whisk to combine well.
Add the wet mixture to the dry ingredients and place on the stand mixer, fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover and place in a warm area for 2 hours or until the dough has doubled in size.
In a wide, deep pot, heat the oil to 350 degrees Fahrenheit.
Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden-brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar. Serve hot.
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For a more decadent dish, try making these chocolate-filled beignets with a chocolate dipping sauce from Half Baked Harvest. The rich creaminess of the chocolate pairs perfectly with the soft pillowy interior. For a lighter, sweeter option, try Food Network’s raspberry beignets with a vanilla dipping sauce or its beignets with quick homemade blackberry jam.
If you’re more of a visual cook, here’s chef Philip Dorwart’s step-by-step video on how to make the perfect Cafe Du Monde-style Beignets.
You can make beignets for dessert, for a special brunch treat or just because they are delicious! Any way you make them, these fluffy doughnut treats won’t let you down.
