Bugnes Lyonnaises
These delicate, light fried pastries are a traditional treat from Lyon, France, often enjoyed during Carnival. They are subtly sweet, flavored with orange blossom water, and dusted with powdered sugar. This recipe yields tender, crisp bugnes perfect for a festive dessert or snack.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 699 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gall-purpose flour
- 50 ggranulated sugar
- 50 gunsalted butter, melted
- 2 pcsegg, large, lightly beaten
- 1 tbsporange blossom water
- 1 tspbaking powder
- 0.5 tspsalt
- 1 lvegetable oil, for frying
- 30 gpowdered sugar, for dusting
Equipment
pastry wheel · deep pot · slotted spoon · paper towels · rolling pin · plastic wrap · large bowl · wire rack · whisk · kitchen thermometer
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
- 2
Create a well in the center of the dry ingredients.
- 3
Pour the melted unsalted butter, lightly beaten egg, and orange blossom water into the well.
About 1 min
- 4
Gradually incorporate the dry ingredients into the wet ingredients using a fork or your hands until a shaggy dough forms.
About 3 min
- 5
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: Avoid adding too much extra flour during kneading to keep the bugnes tender.
- 6
Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 1 hour.
About 1 hr
Cook’s note: Resting helps the gluten relax, making the dough easier to roll.
- 7
Lightly flour your work surface and a rolling pin. Roll out the dough very thinly, about 2 millimeters thick.
About 5 min
Cook’s note: The thinner the dough, the crispier the bugnes will be.
- 8
Using a pastry wheel or knife, cut the dough into rectangles or diamond shapes, about 5x10 cm (2x4 inches).
About 3 min
- 9
Make a small slit in the center of each piece of dough.
About 2 min
- 10
Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 11
Fry the bugnes in batches, a few at a time, for 1-2 minutes per side until they are golden brown and puffed.
About 8 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and make the bugnes greasy.
- 12
Remove the fried bugnes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 13
Once slightly cooled, dust the bugnes generously with powdered sugar before serving.
About 1 min
Per serving
Nutrition
- Calories
- 699.2kcal
- Protein
- 9.6g
- Carbs
- 68.1g
- Fat
- 43.5g
- Fibre
- 1.7g
- Sugar
- 20.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover bugnes in an airtight container at room temperature.
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