Recipe by Sarah Phillips; Food styling and photos by Sarah Phillips © 2012 Sarah Phillips CraftyBaking.com
The word beignet (pronounced bey-YAY) comes from the early Celtic word bigne meaning "to raise." It is also French for "fritter." Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. Beignets are thought to be the forerunner of the raised doughnut. After being fried, they are sprinkled with powdered sugar or coated with various icings. I love to serve mine with chocolate sauce or raspberry jam. Plus, find out my secrets to frying the perfect beignets!
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