Traditional Bugnes lyonnaises, thick and pillowy, delicately flavored with orange blossom water and rum, shaped into diamonds, fried, and generously dusted with powdered sugar.
Ingredients
- 360 g T45 wheat flour
- 3 pieces fresh eggs
- 60 g unsalted butter
- 50 ml whole milk
- 45 g granulated sugar
- 12 g fresh baker's yeast
- 1 tbsp orange blossom water
- 1 tbsp amber rum
- 1 piece organic lemon
- 2 pinches fine salt
- 1.5 l frying oil
- 45 g powdered sugar
Method
- Take the butter out in advance so it softens. Slightly warm the milk: it should be barely warm to the touch, never hot, so as not to neutralize the yeast.
- Crumble the fresh yeast into the lukewarm milk, mix thoroughly, then let rest for a few minutes until small bubbles appear on the surface.
- Pour the flour into the bowl of a stand mixer or a large mixing bowl. Add the granulated sugar and salt, keeping them away from the yeast at first.
- Make a well and add the eggs, the milk with the yeast, the orange blossom water, the rum, and the finely grated lemon zest. Knead until all the flour is absorbed and the dough begins to become elastic.
- Gradually incorporate the softened butter. Knead until the dough is smooth, satiny, and very soft, pulling away mostly from the sides of the bowl while remaining slightly sticky. Do not add unnecessary flour.
- Gather the dough into a ball, place it in a lightly floured bowl, and cover. Let it rise in a warm place for about two hours, until it has almost doubled in volume.
- Gently deflate the dough with the palm of your hand, cover it again, and place it in the refrigerator for at least one hour. This resting time firms up the butter and makes shaping easier.
- Place the dough on a lightly floured work surface. Roll it out evenly to a thickness of about five millimeters to maintain the thick and pillowy texture of the bugnes.
- Cut the dough with a pastry wheel into elongated diamonds. Slit the center of each diamond without reaching the edges, then pull one end through the slit to form the traditional twist. Place the pieces on a floured cloth and let them rest for about twenty minutes.
- Heat the frying oil in a deep pot or deep fryer to 170 °C. Have a wire rack or a paper-towel-lined plate ready nearby.
- Fry the bugnes in small batches without overcrowding the oil. Let them puff up and brown on the first side, then carefully flip them. The cooking should be fast and even, resulting in a golden blond color rather than dark brown.
- Remove the bugnes with a slotted spoon, drain them well, and place them on the wire rack or paper towels. Check the oil temperature between each batch.
- Let the bugnes cool slightly, then generously dust both sides with powdered sugar. Serve them the same day, while still slightly warm.
Nutrition
Per serving
- Energy
- 572 kcal
- Protein
- 10.04 g
- Carbohydrate
- 61.01 g
- Fat
- 31.52 g
- Fibre
- 2.41 g
- Calcium
- 24.03 mg
- Iron
- 0.82 mg
- Magnesium
- 18.7 mg
