Bugnes
Bugnes are traditional French doughnuts particularly popular in the regions of Lyon and Provence. This sweet, crispy pastry is often made during the Carnival season, and it's similar to Italian chiacchiere or Hungarian csörögefánk. The secret to Bugnes lies in the thin dough, which bubbles slightly during frying, and the powdered sugar coating perfectly complements the flavor. In France, this delicacy has been prepared for generations at family celebrations and special occasions, but it can be enjoyed any time with a cup of hot coffee or tea.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour, sugar, baking powder, salt, and grated orange zest.
2
Add the softened butter and rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
3
Crack in the eggs and knead until you have a smooth, elastic dough. If it's too sticky, add a little more flour.
4
Cover the dough with a kitchen towel and let it rest at room temperature for 30 minutes.
5
On a lightly floured surface, roll out the dough to about 3-4 mm thick, then cut into diamond shapes.
6
In a deep skillet or pot, heat the oil to 340°F (170°C).
7
Fry the dough pieces until golden brown, about 1-2 minutes per side. Do not overcrowd the pot to ensure even frying.
8
Remove the fried Bugnes to a paper towel-lined plate to drain excess oil.
9
While still warm, sprinkle generously with powdered sugar and serve fresh.
