New Orleans beignets remain a classic dessert served hot and fresh
Visitors to New Orleans can find the best beignets at various local vendors who serve the fried dough dusted with sugar.
Traditional preparation methods define the treat
The dough used for these pastries is leavened rather than made from choux pastry. Yeast causes the rectangles to puff up while frying in hot oil. The resulting texture stays crispy and airy until eaten immediately.
Serving style requires dark clothing
Vendors cover the fried dough with generous amounts of powdered sugar before serving. Customers are advised to wear dark clothes to avoid getting sugar on their garments. The food is best consumed right after it leaves the kitchen.
Local culture treats beignets seriously
This dish ranks alongside Boston Cream as one of two state donuts in Louisiana. Many cultures have created their own variants using simple ingredients like butter and eggs. The term likely originates from an Old French word meaning lump.
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