sarah
Bugnes Moelleuses – French Doughnuts
Bugnes are a doughnut-like pastry that hails from Lyon and is essential to Mardi Gras. Making bugnes are a tradition that I will never forget.
I have loved them since I was a kid. My mother’s bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Additional Time: 2 hrs 15 minutes
- Total Time: 2 hrs 55 minutes
Ingredients
- ¼ cup water
- 2 (.25 ounce) packages active dry yeast
- 8 cups all-purpose flour
- 8 large eggs
- ¾ cup butter, melted
- ½ cup white sugar
- 2 tablespoons white sugar
- 2 lemons, zested
- 6 cups vegetable oil for frying
Directions
- Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.
- Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl. Pour in yeast mixture. Knead by hand until dough comes together.
- Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
- Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.
- Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.
Nutrition Facts
- Servings Per Recipe 24
- Calories 297
- % Daily Value *
- Total Fat 13g 17%
- Saturated Fat 5g 25%
- Cholesterol 77mg 26%
- Sodium 65mg 3%
- Total Carbohydrate 37g 14%
- Dietary Fiber 1g 5%
- Total Sugars 6g
- Protein 7g
- Vitamin C 0mg 2%
- Calcium 18mg 1%
- Iron 2mg 13%
- Potassium 81mg 2%
