Bugnes or merveilles
Equipment used
– Saucepan
– Rolling pin
– Kitchen thermometer
– Pastry wheel
Ingredients
✔500 g flour
✔100 g melted butter
✔40 g caster sugar
✔4 eggs
✔5 g salt
✔1 sachet baking powder
✔35g. rum
✔15g. orange blossom
✔1 lemon zest
✔1 Orange zest
Carnival doughnuts have different names in different regions of France: “bugnes” in Lyon, “merveilles” in Bordeaux.
The recipe
Cut the butter into pieces and leave at room temperature to soften.
Place all the ingredients, excluding the butter, in the bowl of your food processor and knead for 2 to 3 minutes.
You can also make this recipe without a food processor, by placing all the ingredients in a large bowl and kneading by hand.
Gradually add the softened butter, cut into pieces, and knead for a further 10 minutes.
Place the dough in a bowl and cover with plastic wrap. Leave to rest in a cool place for 1 hours and 30 minutes
Heat the oil in a pan to 180°C.
On a lightly floured work surface, scoop out some of the dough.
Roll out to a thickness of 3 to 4 mm.
Using a rolling pin, cut out strips 3 to 4cm wide. If you don’t have a rolling pin, you can cut the dough with a knife..
Then cut the strips in the other direction to make rhombuses.
Score the center of each diamond with your roulette wheel.
Dip the fritters one by one into the hot oil.
Turn them over as soon as they start to color.
Remove the fritters and place on a colander to drain off as much oil as possible.
Sprinkle your doughnuts with powdered sugar or caster sugar. Repeat for the entire dough.
Doughnuts are best eaten warm. You can serve them with melted chocolate or spread for the more gorumands.
