1 / 1 Picture by: Maybe
Bugnes (French doughnuts)
- 2 sachets dried active yeast (1 per 500g flour)
- 1kg plain flour
- 120g caster sugar
- 2 organic lemons, zest
- 160g butter, melted
- 8 eggs
- 1.5 litre sunflower oil for frying the bugnes
- icing sugar for sprinkling on the bugnes
Prep:2hr30min › Cook:4min › Ready in:2hr34min
- Combine the yeast with 4 tablespoons of water and let stand for 15 minutes.
- Add the yeast mixture to the flour, then add all other ingredients. Stir with a spoon at first and then knead the dough with your hands (it is more practical and personally I love it!).
- Cover and let dough rise for several hours in a warm but not hot place with no draughts.
- Once your dough is ready, heat the oil in a deep frying pan (I used a wok).
- Meanwhile, roll the dough out with a rolling pin and cut cool shapes (we always do parallelograms - don't ask - and yet math is not my cup of tea!) with a small pastry wheel cutter. Remember to put some flour on your hands and work surface.
- To test if the oil is hot, dip one of the bugnes in the oil and look at the change of colour. Normally the colour should change very quickly. For the next ones, remember to remove the excess flour from each bugne before dipping it in the oil.
- Transfer the bugnes on kitchen paper and dry then transfer to a serving dish then sprinkle with icing sugar.
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