(pronounced: beng)
HISTORY I frankly have no idea of the origin of this pastry. I believe that the French originated the idea of deep-fried foods (i.e., the french-fry) but beyond that I don't know whether this is French-Canadian or Acadian. I suspect that this came later through our French-Canadian cousins. I doubt seriously that the Acadians might have used the deep-frying technique. But, the beigne is basically the doughnut which is deep-fried.
My mother would make these by the dozens (7-8 dozens a week)... and she barely kept up with us. We would typically have them after breakfast or as a snack.
  • 7 cups flour
  • 4 eggs
  • 2 cups of granulated sugar
  • 1 tablespoon shortening
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg
  • 2 cups buttermilk

  • 2 teaspoon baking powder
    • In a large sauce pan or an electric frying pan, put in enough shortening so that once melted, the sauce pan or frying pan will have about 2 inches of hot shortening. Heat the shortening to 420 degrees. Put 2 teaspoons of ginger in the hot shortening.
    • Mix the flour, eggs, sugar, shortening, vanilla and nutmeg. Mix in the buttermilk and finally the baking powder.
    • Roll out the dough on a floured rolling surface to about a 1/4" thickness and cut with a doughnut cutter.
    • Carefully lift each and drop in the hot shortening. As you see the doughnut turning medium brown at the edges, turn the doughnut over to cook the topside.

    • When the doughnut looks like it is done, take one out and open the inside to see if it is cooked all the way through. If there is still some raw batter in the middle. Continue cooking.
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