Lyon-style bugnes
Lightly puffed butter-and-rum fritters, slit in the centre and dusted with icing sugar.
Active time40 min
Cooking15 min
Total3 hResting : 2 h
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Ingredients
- 1 unwaxed lemon
- 50 g unsalted butter
- 2 eggs
- 260 g wheat flour
- 1 l sunflower oil
- 3 tsp dark rum
- 1 sachet of baking powder
- 1 pinch of fine salt
- 50 g caster sugar
- 30 g icing sugar
Preparation
Let the butter soften. Wash the lemon, finely grate the yellow peel and measure 2 pinches of zest. Mix 250 g of flour with the sugar, baking powder and salt. Add the eggs, softened butter, rum and zest. Knead briefly until smooth. Wrap and refrigerate for 120 minutes.
Use for the recipe: half a sachet of baking powder (prepare 1 sachet of baking powder).
1 unwaxed lemon50 g unsalted butter2 eggs260 g wheat flour3 tsp dark rumhalf a sachet of baking powder1 pinch of fine salt50 g caster sugar- fine grater
- mixing bowl
- spoon
- cling film
Dust the worktop with 10 g of flour. Roll the dough to 0.5 cm thick. Cut rectangles, slit the centre and stretch gently.
- rolling pin
- knife
- chopping board
Heat the oil to 170 °C in a deep pan no more than half full. Fry small batches for about 1 minute, turning until golden, and check that they are cooked through. Lift onto kitchen paper with a slotted spoon. Dust with icing sugar.
1 l sunflower oil30 g icing sugar- saucepan
- cooking thermometer
- slotted spoon
- kitchen paper
- sieve
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration