Bugnes - Doughnuts from LyonTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
+ 3 hours resting time for the dough
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:324.3 kcal
Proteins:8.6 g
Fats:10.5 g
Carbohydrate:47.8 g
Fibers:1.6 g
Sugar:3.3 g
Cholesterol:100.6 mg
Sodium:896.4 mg
Calcium:223.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
500
g
all purpose flour
30
ml
olive oil
30
ml
sugar
2
ml
salt
3
bea10 eggs
125
ml
cream
icing sugar
METHOD
- Combine the flour, salt and eggs;
- dissolve the sugar in the warm cream and add to the dough, stirring continually; add the oil and mix until you have a smooth dough; let rest at least 2 hours;
- roll out the dough on a floured work surface; cut the dough into rectangles about 8 x 12 cm (3 x 5") and drop each rectangle into hot frying oil;
- remove when nicely browned; drain on paper towels; sprinkle with icing sugar.
CHEF'S NOTES
This is a Mardi Gras classic in France, a delicious doughnut-like pastry sprinkled with icing sugar that dates back to the Middle Ages. Hot "bugnes" were once sold to travelers along the road between Dijon and Arles.
