Lyonnaise Bugnes

Yes, Mardi Gras is just around the corner!! And yes, we’re going to treat ourselves big time!!

Finally on the blog, for your greatest pleasure (or almost!), Lyonnaise bugnes!!

A growing family

So, to complete the indulgent fried collection already filled with many recipes. Here they are:

•  Philippe Conticini’s sugar donuts
• Alain Ducasse’s donuts
• flower donuts
• apfelkiechele, or Alsatian apple fritters
• Berliner doughnuts
• quick fruit fritters

So today, I’m bringing you the traditional recipe for Lyonnaise bugnes!! The ultimate Mardi Gras essential, right?

Alright, let’s dive a bit into the history of this indulgent Tuesday…

A bit of history

For this, I turned to a friend: Wikipedia…

Mardi Gras is a festive season marking the end of the “seven fat days” (once called “carnal days”). Mardi Gras is followed by Ash Wednesday and Lent, during which Christians are encouraged to “eat lean”, traditionally abstaining from meat.

So it falls just before the fasting period — in ancient terms, before “entering Lent” or “taking Lent”. The “seven fat days” culminate in Mardi Gras, a time for collective revelry. The upcoming season of fasting and abstinence is briefly set aside with the carnival.

Since the 16th century…

And our bugnes in all this? As early as the first edition of Pantagruel, published in Lyon in 1532, François Rabelais mentioned bugnes among the dishes of Lyonnaise cuisine. But their origin is even older: they were already a Roman specialty enjoyed during… carnival! What a surprise!!

Back to the Lyonnaise bugnes recipe

Now that we’re all caught up on the history, let’s get to the recipe.

We’re going to make a fairly simple yeasted dough. It will rise for just one hour, so don’t expect it to double in volume — the magic happens in the frying.

You’ll then roll it out, shape the bugnes, and fry them. A pretty straightforward process in short.

Necessary utensils:

A stand mixer for kneading the dough,

A rolling pin,

A knife or ravioli cutter,

And a deep fryer (I used my De Buyer sauté pan, which worked perfectly!).

(Servingware: L’Économe collection by Starck for Degrenne)

Other recipes

I truly love this time of year when sweet treats take center stage! So, I can’t help but think of my other recipes that delight all dessert lovers. For instance, if you’re a fan of bite-sized sweets, I highly recommend trying my Coconut Bredeles, which bring an exotic touch to your table. And for classic lovers, the Chocolate Swirl Crêpes are always a guaranteed hit, especially with melted chocolate. Don’t forget to check out my Vanilla and Raspberry Madeleines, perfect with a cup of coffee. And if you want to add a decorative touch to your creations, Royal Icing is ideal for topping cakes. Finally, why not try making a Gingerbread House to wow kids and grown-ups alike? With all these recipes, you’re all set for a memorable Mardi Gras!

Now let’s get those aprons on!

The recipe, Chef!

Print Recipe

Lyonnaise bugnes

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snack – French

Serves: 50-60 pces Difficulty: Easy Price: $

Prep Time: 1 hour 15 min – Cooking Time: 10 min

Ingredients

• 360 g of flour
• 3 eggs
• 100 g of soft butter
• 10 g of dry active yeast or 20 g of fresh yeast
• 50 g of sugar
• 6 tablespoons of milk
• 1/2 tablespoon of rum
• Oil for frying
• Icing sugar

Instructions

1

Heat the milk in the microwave for 20 seconds. Add the yeast.

2

Pour the flour and sugar into the bowl of your stand mixer. Add the milk once the yeast has dissolved.

3

Start kneading on low speed (2 out of 6).

4

Add the softened butter cut into pieces, the rum, and the 3 eggs.

5

Knead until the dough is completely smooth (occasionally scrape down the sides with a spatula, bringing the dough back to the center). You can increase the speed to medium (4 out of 6).

6

Let the dough rest for one hour at room temperature, covered with a clean, damp cloth.

7

Preheat the oil in the deep fryer to 170°C (340°F).

8

Roll out the dough on a floured surface.

9

Cut diamond shapes about 4–5 cm wide, make a slit in the center, and optionally pass one of the diamond points through the slit. Place the diamonds on your cloth.

10

Repeat with the dough scraps.

11

Fry the diamonds for a few minutes until golden brown on both sides.

12

Place them on paper towels, then coat with icing sugar.