What is Beignet?

Beignet is that they order delicious pastries in Cafe du Monde, New Orleans, Louisiana and eat with the steaming cup of Au Lait. Beignet is a donut for all practical purposes. Beignet, however, is usually not as thick as a donut. Both are fried and beet is liberally sprinkled with powder sugar.

Beignet means "hit" in French and Cajuns, how often they do it, adapted the word to their own use. In France, Beignet can be used for sweet or salty purposes, with meat fillings, potatoes, mushrooms and other vegetables.

Depending on the chef, the beet can be made of bread flour, water, butter and a little sugar, or it can be a yeast dough. It all depends on the chef and the amount of time he can spend on the recipe. Yeast dough usually contains yeast, flour, shortening, sugar, eggs, a pinch of salt and milk.

Beignet is created about three inches of square and Dough is fried about 360 degrees Fahrenheit (182 degrees Celsius) until both StraNách golden brown. The pastry is then released on paper towels and a pipe served, sprinkled with powdered sugar.

Academics in New Orleans did not feel that nothing was accompanied by Beignet better than a cup of Au Lait. In New Orleans, this often means strong coffee flavored with chicory and is served with the same part of the milk poured.

Another popular version of Beignet is the funnel. This Dutch Pennsylvania treatment is also a fried dough served with powder sugar and sometimes with the entire fruit compote.

Home chefs who have a deep deep fryer or a large vessel suitable for deep frying can create a recipe for Beignet. They can either look for a recipe on the Internet, or if their Supermarket carries any kind of cajun food, it can be able to buy a mix in a box. They usually work well and pull out the guessing from the dough production. If you are using conventional shells with oil for frying, the chef will need a good candy/Frying to monitor the oil temperature.

Fry the rapes, pour a strong coffee with milk and enjoy the real New Orleans treatment!