Bugnes Lyonnaises

bugnes

Growing up, I remember visiting my Grand Mother around this time of the year, when the Mardi Gras Carnival was in full swing and her house would be filled by the smell of this type of donut called Bugnes.

Les Bugnes Lyonnaises are a traditional treat that used to be made during the period before Lent and I love them. My Grand Mother gave me her recipe one year and I have kept it for over 10 years making it every year. Unfortunately I have lost the original one but with the help of Google and my memories I have managed to recreate something that tastes exactly the same.

Bugnes2

You will need
500 g of Plain Flour
80g of Caster Sugar
100g of Butter
4 large eggs
1 tsp of dried quick yeast

bugnes4

Method

  1. Dilute the yeast in tepid water and leave it to stand for 15 to 30 min
  2. Mix the sugar and flour together then create a hole in the middle
  3. Add the butter, lightly beaten eggs and the yeast
  4. Work it for a few minute aiming to have dough that doesn’t stick to your fingers (add a bit more flour if necessary)
  5. Cover with a clean tea towel and leave it to rest for at least 2 hours in a warm environment
  6. After resting the dough will have raised. Cut it in half and roll it flat.
  7. You will want to cut band of dough of approximately 5cm wide and 10cm long. Cut a whole in the middle and push one corner through to achieve a sort of bow shape.
  8. Heat oil in a pan with enough depth to almost cover the bugne when dipped in. The oil must be hot enough so test it with one bugne, if it bubbles up around you are good to go.
  9. When the bugnes start to raise to the surface turn it over. When both side are a nice brown remove it and pat it dry on kitchen roll. Repeat until all the bugnes are cooked.
  10. Dust the bugnes with icing sugar and enjoy with a nice cup of tea!

Any left over will keep for a few days in an air tight container. They are excellent for breakfast or for mid afternoon snack (le quatre heure) when the kids come home after school.