fluffy bugnes

Fluffy Bugnes for Mardi Gras

Bugnes… They are essential during carnival and Mardi Gras. We love!
In the name of bugne, everyone associates their recipe. For some people, including myself, the bugne is a large soft donut made from baker’s yeast. For others, they are a little thinner, the dough is more sandy, but they are still soft. And finally, they can sometimes be as thin as a leaf and very crispy. I discovered the latter two very recently. And both are delicious.
But my favorite is the first. It’s the one I’ve always bought from the baker, la bugne stéphanoise.

There is no doubt for me that these are the most greedy. It is impossible to resist it. Except when you see the price. Whoops!
In fact, there is nothing simpler to do at home. It is a brioche dough that is flavored and cooked in an oil bath. And no, please, baked donuts don’t exist! If you bake your donuts in the oven, you have buns and nothing else. Well yes, donuts are greasy, but once in a while, you can also have fun.

Fluffy Bugnes:

2 eggs
20ml milk
1 tsp dehydrated baker’s yeast
40g sugar
2 tbsp orange blossom
1 orange zest
250g of flour
50g butter
1 liter of frying oil

I use my Thermomix to knead my dough, but of course just adapt to your usual way of doing it.
In the bowl, put the milk, eggs, yeast, sugar, orange blossom and finely grated zest.
Cool to 37°C.

Add the flour and knead for 6 minutes.
After one minute add the butter in pieces without stopping the machine.

Leave to rise in the closed bowl for about 1h30 to 2 hours.

Place the dough on a floured work surface and roll it out into a rectangle. Make sure it doesn’t stick to the work surface. Optionally flour a little more.
Cut with a horn into rectangles of about 5×8.
Make a slit in each rectangle and pass one side inside. Book as you go on a baking sheet.

Let rise for about 20 minutes.

Heat the oil.
Dip the bugnes 4 or 5 at a time, and brown them for a few minutes on both sides. The oil should not be too hot or they will brown too quickly, without rising properly.
Place on absorbent paper and sprinkle with icing sugar.

Preferably eat the same day.

fluffy bugnes

To finish: as if already this story of donuts was not complicated enough, depending on the region, we find all kinds of names, sometimes to designate the same donut. So bugnes, auricles, marvels, bottereaux and others are different regional variants. Fragrances may change. Some will prefer orange blossom, others rum… The main thing is to enjoy yourself.

I don’t have a fryer. I use a wok and it’s fine.

With these quantities you will make about twenty bugnes. You can put some in the freezer. All you have to do is take them out and let them come to temperature before cooking them.

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