Bugnes

Name: Bugnes
Prep time: 12 h 35 min
Cook time: 20 min
Total time: 12 h 55 min
Ingredients: 500 g flour; 10 g fresh yeast; to taste milk; 3 eggs (beaten); 200 g caster sugar (powdered sugar); 1 lemon (zest); a pinch salt; to taste vegetable oil (for frying); 1 vanilla extract; to taste rum; to taste powdered sugar (for dusting)

Bugnes are a traditional Lyonnaise fried pastry with a crisp texture, typically served finished with a dusting of powdered sugar.

12h 55m

Easy

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Ingredients

flour 500 g

fresh yeast 10 g

milk to taste

eggs (beaten) 3

caster sugar (powdered sugar) 200 g

lemon (zest) 1

salt a pinch

vegetable oil (for frying) to taste

vanilla extract 1

rum to taste

powdered sugar (for dusting) to taste

Instructions

Prepare the ingredients

Grate and finely chop the zest of the whole lemon.

Mix the batter

Dissolve the yeast in a little warm water. Pile the flour on the work surface into a fountain (volcano shape), and place 100 g of powdered sugar, a pinch of salt, the lemon zest, and the 3 eggs (preferably beaten first) in the middle. Carefully stir all the ingredients together with a fork until a thick batter forms. Add rum to taste.

Fermentation

Shape the dough into a ball and cover it with a clean cloth. Let it rest in a warm place for 12 hours.

Shaping

Before serving, place the fryer over the heat. While the oil is heating, roll the dough out on a floured surface to about 3 mm thick. Using a pastry wheel, cut the sheet into strips 2 or 3 fingers wide, then cut the strips into rectangles.

Frying

Fry the bugnes in the hot oil, turning them occasionally, until golden brown on both sides.

Finishing

Drain carefully and place on paper towels to absorb excess oil, then dust with powdered sugar. Bugnes can be eaten hot or cold. To keep them crisp, store them in a metal tin.