Bugnes on Mardi Gras
Bugnes are delicious fritters made by cutting dough into strips, frying them, and sprinkling them with sugar.
The name “bugnes” comes from the French word “beignet,” which is derived from the Provencal dialect or Occitan.
Originating in Ancient Rome, they were initially prepared during Carnival festivities. When the Romans conquered southern France, they introduced this culinary tradition to Savoie and the Rhône Valley.
Over time, bugnes became a much-loved speciality of central France. Traditionally, bugnes were prepared on Shrove Tuesday, the day before Lent, to use up leftover fat before the start of the fast.
This basic recipe has several variations, but it remains simple and delicious, making it a popular treat on special days.
Recipe for Bugnes
Preparation time: 60 minutes
Cooking time: 3 minutes
Ingredients (serves 4)
- 250 g flour
- 1 large egg
- 1.5 teaspoons of sugar
- 1/2 packet of yeast
- 1/2 tsp vanilla sugar
- 1.5 tablespoon rum
- 8 cl of milk
- 1 pinch of salt
- 75 g of melted butter
- a lemon zest
Method
- In a large bowl, combine the flour, a pinch of salt, the yeast, sugar, and vanilla sugar.
- Add the egg, melted butter, lemon zest, rum, and 125 ml of milk.
- Knead the dough until it forms a ball.
- The dough should be elastic.
- Add a little more flour if the dough is too soft, or a little more milk if it is too stiff.
- Let the dough rest for 30 minutes.
- Roll out the dough to a thickness of 5 mm.
- Cut into strips 10 cm by 4 cm.
- Make a 5 cm deep slit in each strip.
- Fry the strips, turning them once.
- Drain on paper towels to remove excess oil.
- Dust with powdered sugar and serve warm.
A simple, delicious, and authentic recipe from the Auvergne!
Credits: Source article Jean Piludu cpauvergne – Header via Wikimedia Commons: Header and photo by Benoît Prieur CC0
