Beignet: exploring the origins and recipe of a French pastry

Beignet, a square-shaped fried pastry from France, is versatile. It can be served as breakfast, a snack, or dessert, often with sweet dipping sauces and powdered sugar. Thousands of Acadia residents migrated to Louisiana, New Orleans, after the British took over the region. Since opening in the mid-19th century, beignet has become a favorite food for everyone in New Orleans. Traditionally, beignet is served in portions of three, generously coated with powdered sugar. The preparation is similar to doughnuts, involving yeast, flour, sugar, eggs, milk, and butter kneaded together. The dough is fried for two to three minutes per side until golden brown, then drained and dusted with powdered sugar.