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Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.
The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.
The dough is made from flour, eggs, yeast, salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit). A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour.
Doughnuts in a display case at a coffee shop. A doughnut (sometimes spelt donut in American English; both / ˈ d oʊ n ə t /) is a type of pastry made from leavened fried dough. [1] [2]: 275 It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.
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France – Beignets are sometimes described as a French doughnut, and are popular in New Orleans, Louisiana. The Cronut (a portmanteau of croissant and doughnut) is a pastry resembling a doughnut and is made from croissant-like dough filled with flavored cream. Georgia – punchula; Traditional Berliner doughnuts
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The beignet, which is a French cuisine dough fritter similar to the buñuelo, is etymologically cognate and derives its name via the Germanic Frankish language. Beignet has been borrowed into English via French.