Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Les Bugnes (French Donuts). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Les Bugnes (French Donuts) Recipe. Les bugnes sont des petits beignets plus durs que les beignets classiques mais tout aussi délicieux !! Mélanger les ingrédients dans le robot culinaire jusqu'à ce qu'ils soient bien homogènes (si la pâte est trop collante, ajoutez un peu de farine).
You can have Les Bugnes (French Donuts) using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Les Bugnes (French Donuts)
Take 300 g of bread flour.
Take 1 of egg.
Prepare 30 g of powdered sugar + 2tbs for coating.
Take 80 g of soft unsalted butter.
Take 2 g of salt.
Take 1 tbs of fresh orange zest.
Make ready 1 tbs of rum.
You need 6 g of instant dry yeast.
You need 30 ml of fresh milk.
Take 2 cups of Canola oil for frying.
Bugnes are a doughnut-like pastry sprinkled with icing sugar which hail from Lyon.A tradition that I never forget. making Bugnes!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!
Les Bugnes (French Donuts) step by step
Place all ingredients in bowl of standing mixer except butter and knead until it come together. Add soft butter little by little and knead until smooth and elastic. Cover and let it rise double in size in room temperature. (120 minutes in 27oC)..
Sprinkle flour on to working surface and roll out the dough with a rolling pin to obtain a large rectangle 3mm thick..
Cut into rectangles about 1 inch wide by 4 inches long with a crinkle-edged wheel or with a knife. Leave as is, or cut a 2-inch slit down the center of each rectangle to make a hole that will spread open as it cooks. Skip one of the ends of the rectangle through the slit and pull it back, to give a kind of spiral or corkscrew effect to the strips of dough..
Put the bugnes on a baking sheet lined with parchment paper or a silicone mat and let stand for 1 hour..
In a shallow skillet, heat 3 cups of oil to 170oC. Put 4 or 5 strips of dough into the hot oil and cook for about 1 minute on one side, then turn with tongs and continue cooking for another minute. Lift the bugnes from the oil and place on a wire rack while you repeat with the remaining dough..
Then sprinkle with powdered sugar on both sides. Served hot with tea or coffee..
A tradition that I never forget. making bugnes!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.
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