Back বেইগনেট Bengali/Bangla Bignez Breton Lioneses Catalan Beignet Danish Beignet German Μπενιέ Greek Benjeto Esperanto Beignet Spanish Kausera Basque Beignet French
 Beignets from Café du Monde in New Orleans | |
| Type | Fritter |
|---|---|
| Place of origin | France |
| Main ingredients | Dough, powdered sugar |
| Variations | Rice, 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]
- ^ "beignet". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 18 May 2019.
- ^ "Beignet". Collins English Dictionary. HarperCollins. Retrieved 18 May 2019.
- ^ "beignet"[dead link] (US) and "beignet". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2020-03-22.
- ^ "beignet". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 18 May 2019.
- ^ a b Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 70. ISBN 9780192115799.
- ^ a b Goldstein, Darra (May 1, 2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. pp. 226, 478, 654. ISBN 9780199313617.