Carnaval celebrations started on Tuesday 16th (Mardi-gras) this year. Rich foods are usually eaten as a tradition. See my other post here.
Here is the recipe and a photo of the Bugnes I made last week:
Bugnes moëlleuses. They - according to my English friends - test like doughnuts! It is a Lyonnaise recipe.
- 3 eggs
- 1 sachet backing powder
- 60 g of butter
- 25 cl of milk
- 3 tablespoons of sugar
- 1 or 2 tablespoons of orange water (fleur d'oranger)
- oil for frying
- icing sugar for the decoration
How to prepare the Bugnes:
Mix flour, backing powder, sugar, eggs and orange water with a wooden spoon.
In the meantime melt butter with milk.
Add the butter mixture to the other ingredients with the wooden spoon then by hand. Add flour if needed (I must say I had to add a lot of flour to get a nice dough). It is ready when it is not sticky anymore.
Sprinkle the work top with floor and roll the dough with a rolling pin. The thickness of the Bugnes should be about 5 mm. The proper Bugnes are diamond shaped with the hole in the middle but you can do any shapes you want!
How to cook the bugnes:
Fry the Bugnes in hot oil until they are brown. Put them on kitchen paper so it absorbs most of the fat.
Sprinkle them with icing sugar before serving. They are delicious warm!
You can also cover them with home-made jam or lemon curd! It is Mardi-Gras (Fat Tuesday) after all so enjoy it!
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