The word beignet itself comes from the early Celtic word bigne meaning "to raise", and according to our French dictionary, the literal translation is "fritter". If this seems simplistic, there's a reason why--according to this site, "In France, beignet is an umbrella term for a large variety of pastries made from deep-fried dough with fruit or vegetable filling". However, though French in origin, the beignet's legend seems to lie in New Orleans, so we like this definition (from What's Cooking America) best:

Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. After being fried, they are sprinkled with sugar or coated with various icings. It is like a sweet doughnut, but the beignet is square shaped and without a hole. Beignets are the forerunners of the raised doughnut. When you hear people in New Orleans say, "Goin' fo' coffee an' doughnuts," they mean coffee and beignets. In 1986, beignets became the Louisiana State Doughnut.

And certainly, even if you've never tried a beignet, you'll recognize it as looking like a cousin to many other treats--at moments close to, but not quite the same as--doughnuts, zeppole, funnel cake, pączki, buñuelos, boules de Berlin...the list goes on.

Turns out, the N'awlins-bred aesthetician wasn't pining over the fried treats, for she had found beignets right in Seattle--in the unlikely spot of the Center House in the Seattle Center. The Center House, under the shadow of the Space Needle, isn't much of a destination--it's more of a mall-type food court, not exactly a foodie mecca--but as she had learned, this little spot makes their beignets using the same mix (note: though the thought of a mix might scare off some, the ingredients were decidedly tame--Enriched wheat flour, enriched barley flour, milk, buttermilk, salt, sugar, leavening (baking powder, baking soda, and/or yeast) as Cafe Du Monde, which is probably the most famous of the beignet joints in New Orleans, having garnered mentions in Jimmy Buffet songs and in John T. Edge's donut book, if you're into pastry name dropping (we totally are).

When we went to Cafe Beignet on a Saturday afternoon, there was no line, and we watched the young employee roll out, shape and then fry the beignets to order. Now, we've never been to New Orleans so we don't really have a point of reference--but we can say that our beignets, taken piping hot to go and liberally dusted with a cinnamon-sugar topping, tasted hot, fried, sugary--that is to say, in our estimation, pretty delicious.

Beignet Recipe

• 1 cup lukewarm water
  
• 1/4 cup sugar
  
• 1/2 teaspoon salt
  
• 1 egg, room temperature & beaten
  
• 2 tablespoons butter, softened
  
• 1/2 cup evaporated milk
  
• 4 cups bread flour or all-purpose flour
  
• 3 teaspoons instant active dry yeast
  
• Vegetable oil*
  
• Powdered sugar for dusting

* Use just enough vegetable oil to completely cover beignets while frying.

Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares.

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.

NOTE: The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)

Makes 18 beignets.

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