Traditional French bugnes are one of the most iconic Carnival desserts, a recipe that smells of tradition, family, and the elegant simplicity that characterizes the pastries of Lyon.
These light and golden fritters, crispy on the edges and soft in the center, represent a true symbol of regional French cuisine.
Preparing them at home means bringing a piece of gastronomic history to the table, made of ancient gestures and essential ingredients.
The Lyonnaise bugnes are distinguished by their soft texture and citrus aroma from lemon or orange peels, a detail that makes this dessert irresistible and perfect to accompany a cup of tea or a steaming coffee.
Their twisted shape makes them immediately recognizable and adds a touch of rustic elegance that captivates at first sight.
This recipe is ideal for those looking for a Carnival dessert that’s different from the usual, more refined yet still simple to prepare.
Making bugnes means dedicating oneself to a moment of care and slowness… the dough must be worked calmly, left to rest, and then rolled out thinly before frying.
The result is a light, fragrant, and incredibly delicious dessert, capable of winning over both adults and children.
If you’re looking for a dessert that combines tradition, elegance, and simplicity, French bugnes are the perfect choice, a small masterpiece of Lyon’s cuisine that brings the authentic scent of the French Carnival to your home.
Approximately 64 Kcal per bugnes
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 50 Pieces
- Cooking methods: Frying
- Cuisine: French
- Seasonality: Carnival
Ingredients for Making Traditional French Bugnes
- 3 eggs (small)
- 2 tbsp sugar
- 2 1/2 tsp fresh yeast
- 5 1/2 oz butter (soft or cold)
- 2 cups all-purpose flour
- zest of 1/2 lemon
- zest of 1/2 orange
- sunflower oil (for frying)
- 1/4 cup sugar
- orange blossom water – to spray on the pastries – (optional)
Tools
- Deep Fryers Fryer
Preparation of Traditional French Bugnes
Prepare the dough in a stand mixer or with a hand mixer, it’s important to mix everything well.
I did everything with the hand mixer… add the eggs with the sugar, mix for a few minutes, then add the yeast and gradually all the ingredients.
Once the flour is added, you will obtain a fairly soft and well-worked dough, at this point transfer it to a bowl.
Cover with plastic wrap and let it rise for about two hours or until doubled.
Once risen, pour the dough onto a floured work surface and form into a ball.
At this point, roll out the dough into a sheet not too thin, but not too thick either.
Cut strips of dough to then make diagonal rectangles about 1 1/2 inches wide and about 2 1/2 inches in length.
Cut each rectangle in the center to form the bugnes as shown in the photos.
Once the bugnes are created, I placed them on a baking sheet lined with parchment paper, making it easier to fry them later.
Let them rest for at least 30-40 minutes.
Meanwhile, let’s prepare everything for cooking!
In a bowl, put the sugar, prepare a spray bottle with orange blossom water, a bowl with paper towels, and another to place the finished bugnes.
Heat the oil for frying and once it reaches the temperature, lower to medium-low and start frying.
Add a few bugnes at a time and cook them on both sides, then drain on paper towels, spray with orange blossom water, and coat in sugar.
Repeat the process for all the bugnes and serve them hot if possible…you’ll see how good they are.
