Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt.

In former French colonial empire in West Africa, a beignet is a small ball of fried dough, in Senegal sometimes made with millet flour rather than wheat, equivalent to a Puff-puff.

[11] Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French.

The Spanish refer to this type of creation as "buelos", which likely shares etymology with the Celtic word for deep-fried yeast dough, "bigne".

[10] Louisiana-style beignets are generally square or rectangular shaped, and are made from leavened dough rather than choux pastry.