Name: Bugnes (French Fried Pastries)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: French
Ingredients: 250 g All-purpose flour; 50 g Granulated sugar; 50 g Unsalted butter, melted; 2 Large eggs; 2 tbsp Milk; 1 tsp Lemon zest; 1 tsp Orange blossom water (optional); 1 tsp Baking powder; 0.25 tsp Salt; 500 ml Vegetable oil (for frying); 60 g Powdered sugar (for dusting)

Bugnes are a beloved French fried pastry, akin to a light, crispy doughnut. Traditionally enjoyed during carnival season and Mardi Gras, these delicate treats are often flavored with lemon zest or orange blossom water and generously dusted with powdered sugar. Originating from the Rhône-Alpes region of France, particularly Lyon, Bugnes have been a staple of Mardi Gras and Carnival celebrations for centuries. Their preparation marks a festive occasion, offering a rich, sweet indulgence before the Lenten fast. The tradition of making fried pastries like bugnes dates back to Roman times, evolving into the various regional specialties seen across Europe today.

Instructions

1
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2
In a separate bowl, whisk the eggs, melted butter, milk, lemon zest, and orange blossom water (if using).
3
Pour the wet ingredients into the dry ingredients and mix until a soft, slightly sticky dough forms. Avoid overmixing.
4
Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes, or up to an hour. This helps relax the gluten.
5
On a lightly floured surface, roll out the dough very thinly, about 1/8 inch (3mm) thick. Using a pastry wheel or knife, cut the dough into diamond shapes or rectangles, about 2x3 inches (5x7.5 cm). You can make a small slit in the center of each piece and thread one end through for a twisted look.
6
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the bugnes in batches, 3-4 at a time, for 1-2 minutes per side, until golden brown and puffed.
7
Remove the fried bugnes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
8
While still warm, liberally dust the bugnes with powdered sugar. Serve immediately.

Chef's Tips

•Bugnes are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven for a slight crispness.
•If orange blossom water is unavailable, you can increase the lemon zest or add a touch of vanilla extract for a different flavor profile. For a richer dough, substitute some milk with heavy cream.
•Ensure your oil is at the correct temperature (350°F/175°C). If it's too cold, the bugnes will absorb too much oil and become greasy; if too hot, they will brown too quickly on the outside and remain raw inside.
•Fun Fact: The word 'bugne' comes from the Old French word 'buigne' meaning 'swelling' or 'bump,' referring to their puffed-up appearance when fried. They are closely related to other European carnival pastries like Italian 'chiacchiere' or German 'Fasnetsküchle.'