Bugnes Moelleuses (French Doughnuts)
Bugnes, reminiscent of doughnuts, originate from Lyon and hold significant importance during Mardi Gras festivities. Crafting bugnes is a tradition ingrained in my memory, cherished since childhood. Infused with a hint of lemon for a distinctive flavor, my mother's recipe, now passed down to me, ensures each bite is delightful. Before serving, dust with icing sugar for an added touch of sweetness.
Ingredients
- ¼ cup water
- 2 (.25 ounce) packages active dry yeast
- 8 cups all-purpose flour
- 8 large eggs
- ¾ cup butter, melted
- ½ cup white sugar
- 2 tablespoons white sugar
- 2 lemons, zested
- 6 cups vegetable oil for frying
Instructions
- Mix together water and yeast 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. Pour in yeast mixture. Knead by hand until dough comes together. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
- Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.
- Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.
Notes
- To test if the oil is hot enough, dip in 1 piece of dough and observe the change of color. The color should change very quickly.
Nutrition
Calories: 297kcalCarbohydrates: 37gProtein: 7gFat: 13gSaturated Fat: 5gCholesterol: 77mgSodium: 65mgPotassium: 81mgFiber: 1gSugar: 6gCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!