Description
Bugnes are a doughnut-like pastry sprinkled with icing sugar that hail from Lyon. They’re essential to Mardi Gras! A tradition that I never forget… making bugnes! I have loved them since I was a kid. My mother’s bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.
Ingredients
- ¼ cup water
- 2 (.25 ounce) packages active dry yeast
- 8 cups all-purpose flour
- 8 eggs
- ¾ cup butter, melted
- ½ cup white sugar
- 2 tablespoons white sugar
- 2 lemons, zested
- 6 cups vegetable oil for frying
Instructions
- Mix water and yeast together in a small bowl. Let stand until foamy
- about 15 minutes.
- Combine flour
- eggs
- butter
- 1/2 cup plus 2 tablespoons sugar
- and lemon zest in a large bowl; add yeast mixture. Knead by hand until dough comes together. Cover with a clean dish towel. Let rise in a warm place until doubled
- about 2 hours.
- Roll out dough into a large rectangle on a lightly floured work surface. Cut into diamond shapes using a small pastry wheel cutter. Brush off excess flour.
- Heat oil in a deep saucepan or wok. Cook doughnuts in batches until golden brown
- about 1 minute per side. Drain on a paper towel-lined platter.
Prep Time: 30 mins
Cook Time: 2 mins
Total Time: 2 hrs 32 mins
Servings: 24