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

1. Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.
2. 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.
3. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
4. 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.
5. 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%

These donuts are a unique twist on the traditional donut. Streusel adds a little bit of crunch while the inside of the donut is soft and moist.

Yields: Makes 18 donuts

Ingredients

• 2 cups of all-purpose flour
• ¾ cup of granulated sugar
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• ¾ cups of buttermilk
• 2 eggs
• 2 tablespoons of unsalted butter, melted

For the Streusel

• ¼ cups of packed brown sugar
• 1 ½ teaspoons of granulated sugar
• ¼ cup of all-purpose flour
• ¼ teaspoon of cinnamon
• 1/8 teaspoon of salt
• 3 tablespoons of cold, unsalted butter, chunked

For the Glaze

• 1 cup of confectioner’s sugar
• 2 tablespoons of maple syrup
• 1 tablespoon of milk
• ½ tablespoon of vanilla extract

Method of Preparation

• For the streusel: all of the ingredients in large bowl. Add the butter last using your hands.
• Cover and freeze while preparing the donuts.
• Preheat the oven to 425º F. Spray donut pans with non-stick cooking spray.
• For the donuts: combine the sugar, baking powder, cinnamon, flour, salt, nutmeg, and cinnamon. Stir well.
• Add in the buttermilk, eggs, and butter and blend until smooth.
• Transfer the batter to a pastry bag and fill the donut pans. Each mold should be filled about half way.
• Sprinkle the donuts with the cold streusel.
• Bake for 6 to 7 minutes or until they spring back when touched. They will not darken much.
• Transfer the donuts to a wire rack to cool completely.
• For the glaze: Combine all of the ingredients, saving the vanilla extract for last.
• Dip the cooled donuts in the glaze immediately, and shake off the excess. You can also drizzle the glaze over the top of the donuts.
• Dust donuts with confectioners’ sugar if desired.

These are a traditional fried donut with a light glaze. The most unique part of this type of donut is the traditional dough twist.

Yields: Makes 18 Donuts

Ingredients

• 4 tablespoons of white sugar
• 1 teaspoon of salt 1 teaspoon of orange zest
• 1 tablespoon of shortening
• 1 cup of hot water
• 1 cup of all-purpose flour
• 3 eggs
• 1 ½ teaspoons of shortening Oil for frying

For the Glaze

• 1 ½ cups of confectioners’ sugar
• 3 tablespoons of cream
• 1/8 teaspoon of salt
• 1 teaspoon of vanilla extract

Method of Preparation

• Place the sugar, shortening, salt, and zest in a saucepan with the hot water. Bring the mixture to a bowl.
• Mix in the flour. Cook until thick. Stir constantly.
• Remove from heat and cool slightly. Beat in one egg at a time.
• Heat oil to 375º F.
• Using a rose tip, press the dough through a pastry bag into desired shape onto a well-greased heavy paper square. Turn the paper upside- down over the hot oil (to keep the shape).
• Fry the donuts until they are golden brown (about 6 or 7 minutes).
• Set the donuts on a paper-towel-lined tray or plate to drain excess oil.
• Cream the shortening, and continue to cream while slowly adding the sugar.
• Add the salt and vanilla. Mix until smooth.
• Ice the slightly cooled donuts with the glaze. Allow the glaze to set before serving.