Beignet, Southern U.S. & France
In a game of free-association, if we said beignet, you’d most likely say “New Orleans”. In fact, in 1986 the State of Louisiana dubbed this snack the state doughnut. Who knew? An Acadian import, squares of yeast dough are fried and served warm, sprinkled with icing sugar. Meanwhile in France, beignets are more often a fried choux pastry, and may be filled with either a fruit or vegetable filling. Vivre la difference!
