Difficulty: Easy<\/p>\n
Calories per 100g: +\/- 150<\/p>\n
Servings: 16 people<\/p>\n
Preparation Time: 20 minutes<\/p>\n
Cooking Time: 1 hour 30 minutes<\/p>\n
Total Time: 4 hours 50 minutes<\/p>\n
Experience the joy of traditional Lyon-style grandmother’s bugnes with this recipe. These carnival pastries strike the perfect balance between fluffy and crispy, offering an easy-to-make festive treat.<\/p>\n
For 16 servings:<\/p>\n
– Flour: 300 grams
\n– Sugar: 75 grams
\n– Baking Powder: 1 packet
\n– Rum: 2 tablespoons
\n– Softened Butter: 50 grams
\n– Beaten Eggs: 3<\/p>\n
1. <\/p>\n
\n Start by combining the baking powder with the flour. Next, stir in the sugar. Blend in the eggs, butter, and rum, mixing thoroughly until the dough comes together smoothly.<\/p>\n
2. <\/p>\n
\n Cover the dough with a cloth and let it rest for 3 hours at room temperature, allowing it to rise slightly and develop flavors.<\/p>\n
3. <\/p>\n
\n Once rested, form the dough into a ball and roll it out on a lightly floured surface (add more flour if the dough is too sticky). <\/p>\n
4. <\/p>\n
\n Use a crimped pastry wheel to cut the dough into diamond shapes, approximately 6 cm by 3 cm, or any desired shape.<\/p>\n
5. <\/p>\n
\n Heat oil to 170\u00b0C (use a neutral oil like sunflower) and fry the bugnes. Turn them midway through cooking to ensure an even light golden brown on both sides, about 1 minute per side. Cook in small batches to avoid overcrowding.<\/p>\n
\n After frying, drain the bugnes on a plate lined with paper towels. While still warm, dust generously with powdered sugar for a delightful finish.<\/p>\n\n\n