BEIGNET

Beignet History:

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. After being fried, they are sprinkled with sugar or coated with various icings.

Beignets are like a sweet doughnut, but the beignet is square shaped and without a hole. Beignets are considered the forerunners of the raised doughnut. When you hear people in New Orleans say, "Goin'  fo' coffee an' doughnuts," they mean coffee and beignets. Beignet is one of the most universally recognized names for fried dough desserts which are basically fritter batter. For many years, beignets were shaped into balls or squares and covered with mocha frosting. Later the beignet was cut in the shape of a doughnut, and the raised doughnut was born.

Source:http://whatscookingamerica.net/History/BeignetsHistory.htm

I guess we called them doughnuts now..recipe can be found here

Made these two days ago..very soft and lovely. I made the baked ones the other day and these are fried ones..Kids love them but only thing is the doughnuts are not sweet but on the outside we dress it with sugar and stuff..so here my kid's comments are " Maaa..u sure the doughtnuts are supposed to be sprinkled with icing/powdered sugar only?" I said " yes, recipe calls for dusting with icing sugar only"..uhmmm they apparently are not happy with the amount of sugar each doughnut is coated with...but all is finished in the end..I made 2 recipes..so quite a lot actually..